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Mussels are a delicious, nutritious, and inexpensive treat, but it's important to know what to look for when buying them. Fresh mussels should be alive, with wet, shiny shells, and have a salty ocean smell. They should be stored on ice or refrigerated. Farmed mussels are a more sustainable option, and rope-grown mussels are the most environmentally friendly. Wild mussels can be full of grit and require more cleaning. When buying mussels, check that the shells are tightly closed and they feel heavy for their size. You can store mussels in the fridge for up to a few days, but it's best to cook them the day you buy them to ensure freshness and avoid overcooking.
| Characteristics | Values |
|---|---|
| Season | Mussels are available year-round, but the prime season is from October to March |
| Source | Mussels are usually farm-raised or wild. Farmed mussels are more sustainable and convenient to work with. |
| Freshness | Mussels should be alive, with closed shells, and smell salty and briny. |
| Storage | Mussels should be stored on ice or refrigerated. They can be stored for up to 4 days in the refrigerator. |
| Cleaning | Mussels should be cleaned before cooking. Soak them in saltwater, remove the beards, and scrub the shells. |
| Cooking | Mussels should be cooked within 1-2 days of buying them. They can be steamed, simmered, grilled, or pan-roasted. |
| Nutritional Information | Mussels are a good source of protein, vitamin B12, iron, and other nutrients. |
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What You'll Learn
Buy rope-grown, farm-raised mussels
When it comes to buying mussels, there are a few key things to keep in mind to ensure you get the best product. Firstly, it is worth noting that mussels are available year-round and are typically delivered daily to markets and stores. This means that you can usually find fresh mussels whenever you need them.
One important factor to consider when buying mussels is their origin. Rope-grown, farm-raised mussels are a great option for several reasons. Firstly, they tend to be cleaner than wild mussels, as they never touch the ocean floor and are thus relatively free of sand and grit. This makes them more convenient to work with and reduces the need for extensive purging and cleaning. Rope-grown mussels are also a more sustainable option, as they are cultivated in a controlled environment, reducing their environmental impact.
When selecting rope-grown, farm-raised mussels, there are a few key indicators of freshness to look out for. Firstly, check that the mussels are stored on ice or kept refrigerated. Fresh mussels should look and feel wet, with tightly closed shells. They should also have a salty, ocean-like aroma. If the shells are dry, open, or emit a foul odour, it is best to avoid them.
It is also important to inspect the mussels for any signs of damage. Discard any mussels with large cracks, chips, or other noticeable damage. Additionally, tap or squeeze any mussels that are open to see if they close, as this is a sign that they are still alive and safe to eat. It is normal for a small proportion of mussels to be dead or dying in a batch, but if the majority appear bad or have been stored improperly, it is best to choose a different batch.
Once you have purchased your rope-grown, farm-raised mussels, it is important to cook them within one to two days to ensure the best flavour and texture. Mussels can be stored in the refrigerator for up to four days, but it is recommended to use them sooner rather than later. If you need to store them for longer, consider freezing them for up to three months.
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Check for freshness
Checking for freshness is key when buying mussels. Fresh mussels should have wet, shiny shells and be kept on ice or in the refrigerator at the market or seafood counter. They should smell like the ocean—briny and salty—and feel heavy for their size. If they smell rotten or funky, or many of them are open, it's best to avoid them.
Mussels are sold and cooked live, so it's important to ensure you're buying live mussels as they spoil rapidly once they die. Look for mussels that are tightly closed, or that close after you tap on their shells. If the shells are dry, stay open when tapped, or smell rotten, the mussels are likely dead and unsafe to eat. It's normal for a few mussels to be dead or dying in a bunch, but if they were stored improperly or most of them look bad, don't buy them.
When buying mussels, look for a tag that tells you when and where they were harvested, as well as the best-by date and nutritional information. This tag is usually attached to the mesh bag, but if the mussels are loose, you can ask your fishmonger to show it to you.
If you're buying wild mussels, they may be full of grit and require purging with several changes of water. Farmed mussels, on the other hand, never touch the ocean floor and are relatively free of sand. Rope-grown, farm-raised mussels are considered the best option as they are more sustainable, convenient to work with, and provide the freshest flavour, texture, and aroma.
Finally, it's best to cook mussels within one to two days of buying them for the best flavour and texture. Mussels can stay fresh in the refrigerator for up to four days, after which they are likely dead or dying and unsafe to eat.
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Store mussels correctly
Mussels are best bought and consumed fresh. However, if you want to store mussels in the refrigerator, they can stay fresh for up to 4 days. Here are some tips on how to store mussels correctly:
Storing Mussels in the Fridge
Mussels should be stored in an unsealed container with a damp covering in the refrigerator. Make sure to drain any water that collects in the bowl or container daily. They should always smell fresh and salty, like the ocean. Do not store mussels in water as they need to be kept in cold, damp conditions out of standing water.
Storing Mussels on Ice
To store mussels on ice, place them on top of an overturned bowl in a larger bowl. Then, put a damp cloth on top of the mussels and add crushed ice in a ziplock bag on top of the cloth. The ice must have drainage so that the mussels don't end up sitting in water.
Freezing Mussels
If you want to extend the shelf life of mussels, you can freeze them. Clean the mussels first and then place them in a freezer-safe plastic bag. Frozen mussels can be stored for up to 3 months. You can also freeze mussels covered in broth to use later for soups and chowders.
Storing Cooked Mussels
Cooked mussels can be stored in the refrigerator for one day after cooking. You can also freeze cooked mussels for later use in dishes such as chowder or pasta. Frozen cooked mussels will last for about 3 to 4 months.
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Clean mussels before cooking
When buying mussels, it is important to ensure they are fresh and of good quality. Fresh mussels should smell like the ocean—fresh, salty, and mild, not fishy. The shells should be shiny, moist, and tightly closed. If the shells are dry, open, or smell rotten, the mussels are likely dead and should not be purchased. It is normal for a few mussels to be dead or dying in a bunch, but if the majority look bad, it is best to avoid them.
Before cooking mussels, it is essential to clean them thoroughly. Start by removing the mussels from their store-bought packaging and discarding any cracked, smashed, or open mussels. Open mussels indicate that the mussel has died and should not be cooked. Next, soak the mussels in saltwater for 15 minutes to remove any remaining debris. Use a slotted spoon to transfer the mussels to a colander, being careful not to pour the dirty water and mussels into the colander together, as this will cause the dirt and sand to end up back on the mussels.
After soaking, it is time to remove the beards—the thin, sticky membranes that mussels use to attach themselves to stable surfaces. Most farm-raised mussels will come debearded, but there may still be a few beards left. To remove the beard, grasp it between your thumb and forefinger and pull it towards the hinge or tip of the shell. Rinse the de-bearded mussels with cold water and gently scrub the shells to remove any remaining sand, barnacles, or grime. Dry the mussels with a towel before cooking.
It is important to clean mussels right before cooking, as cleaning them too far in advance can cause stress, and the mussels may die. Mussels should be cooked within 1 to 2 days of purchase for the best flavor and texture and can be stored in the refrigerator during this time. If not cooked within this timeframe, they should be discarded, as they are likely dead or dying and unsafe to eat.
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Cook mussels within 1-2 days
When buying mussels, it is important to ensure that they are fresh. Good mussels should have wet, shiny shells and be kept on ice or refrigerated. They should also smell like the ocean—briny and salty. It is normal for a few mussels to be dead or dying in a bunch, but if the mussels are stored improperly or the majority look bad, do not buy them.
Once you have purchased your mussels, it is recommended that you cook them within 1 to 2 days. Mussels are sold and cooked live, and they spoil rapidly once they die. To store mussels for a short period, remove them from their mesh bag and place them in a colander inside a bowl. Cover loosely with a damp paper towel and store in the refrigerator, changing or re-dampening the paper towel daily. Do not store them submerged in water, as they need to breathe.
Before cooking, clean your mussels. Soak them in saltwater for 15 minutes, then transfer them to a colander. Remove the beards—the thread-like clusters that extend out of the side of the shell—by pulling them away from the shell. Rinse the de-bearded mussels with cold water and scrub the shells gently to remove any remaining sand or grime.
When cooking mussels, it is important not to overcook them, as they can become tough and chewy. Mussels can be steamed, simmered, pan-roasted, or grilled. To steam mussels, place them in salty water and heat until they open. To pan-roast mussels, heat a cast-iron skillet over high heat, add the mussels, and sprinkle with salt (and pepper, if desired). Cook, stirring occasionally, until the mussels open. Use tongs to remove the mussels as they open to avoid overcooking them.
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