Tuesday, October 20, 2009
Choosing the good mussels is the first step to the success of your meal.
1. You must choose or buy your mussels alive and in the shell, particular care must be taken when choosing and cleaning clams, mussels, and oysters.
2. If possible, shop at a fish counter that's always busy. This way, you can be assured the mussels you're buying have not had a chance to sit around for long.
3. The care a fishmonger puts into keeping and presenting the product is a good indicator of his or her commitment to quality seafood.
4. Along with smelling fresh, the shells on these bivalves should be tightly closed.
5. If there is a slight opening, give it a tap: if the shell quickly closes, it is still alive.
6. If not, discard it. When selecting your mussels, NEVER choose a mussel that is chipped, broken, or damaged in any way.
7. Also, never choose a mussel that is open. The mussels should be tightly closed
As in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams, and mussels. If you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw.