Sometimes called the “Poor Man’s Oyster,” mussels are good food. A study at Harvard University found them to contain virtually the same amount of protein as T-bone steak. A 6 oz portion of cooked blue mussels contains 40g of protein and only 294 calories. An equal portion of steak contains four times more calories and eighteen times more fat. The mussels are also rich in iron, manganese, phosphorous, selenium, zinc, vitamins C and B12 and more essential Omega-3 fatty acids than any other shellfish.
Figure one pound per person of unshucked mussels as a main course, half a pound or more per person as a starter..
As with clams and oysters, mussels must be cooked while they are still alive. A good fishmonger sells them loose or in mesh bags bathed in water. Smell them. They should smell like the sea. Regrettably, some supermarkets polyseal them on trays. The problem with this is that these mussels will suffocate in a short time. If you have no choice but to buy mussels this way, poke holes in the plastic even before leaving the store.
Never buy mussels that are cracked, chipped or broken. If any in the package are open, test them to make sure they’re alive (see below).
Fortunately, you can determine if the mussels are alive. The shells of live mussels will be tightly closed. If gaping slightly, they will should close if you tap on the shell. If any don’t close, discard them.
Store mussels in the bottom of your refrigerator, covered with a damp cloth or wrapped in wet newspaper. They are best cooked the same day, but will keep, refrigerated at 40 degrees, for 5-8 days. The double check as to whether they were alive comes after they are steamed: If they fail to open, throw them out.
You want to get rid of as much sand as possible.
The classic French method for cooking mussels is by steaming:
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