They are usually 2 to 3 inches in length protected by a triangular bluish black shell.
To prepare mussels for cooking, thoroughly rinse the shells under cool running water.
Steam over medium heat for 5-7 minutes or until the shells open.
When steaming mussels, cook them only until the shells open wide and the meats become loose from the shell.
Overcooking causes the mussels to become dry and tough.
Once cooked, I suggest that you rinse thoroughly a second time to remove any leftover residue that may have been embedded in already opened mussel shells.
Mussels are shellfish easily identifiable as per our photo.
Do not be concerned by the different colours of the Mussel meats.
The pale white meat indicates a male mussel, while the females are a yellowish rust colour.
As soon as the mussels have been steamed open revealing their meat, they are ready to be eaten.
You may enhance your mussels with a can of Mr. Goudas Marinara Sauce or any brand of your choice.
Alternately, the meat may be removed and prepared in a variety of dishes.
Carrots, celery and onions also add extra flavour.
Mussels can easily be prepared in the microwave.
Wash mussels, place the mussels in a shallow dish, add 1/4 cup of hot water and cook at a high temperature for 4-5 minutes.
PHOTO OF MARIO LIVIATO
PRIMAVERA RESTAURANT 2003