Naturalpath

Buying and storing tips

Quality mussels are easy to recognize. Fresh mussels smell clean, like the ocean, and the shells of live mussels are tightly closed. If the mussel is slightly open (no more than 1/4-inch or 0.635cm), tap the shell, and a healthy mussel will close it within 30 seconds.

Refrigerate mussels in a bowl, and cover with a damp towel. Never store mussels in water or in an airtight container—either method will kill them. Mussels should be cooked as soon as possible, but keep for up to a week.

To freeze, remove mussel meat from shells and wrap in freezer paper or plastic, then over-wrap with a plastic bag. Store for up to two months.

To thaw, place mussels in refrigerator overnight. To thaw more quickly, wrap mussels in waterproof plastic and place in a sink with cool running water, allowing about 30 minutes per pound (about 454g). For fastest thawing, use the defrost cycle of your microwave allowing 3 to 5 minutes per 1/2 pound (227g). Let stand for 3 minutes.