How to Cook & Freeze Mussels

Pebble Soup HQ has been invited to participate to an interesting challenge via Fish is the Dish. We pledged to eat 2 portions of fish a week for 6 weeks. A diet which will bring us enough Omega 3 to make a difference to skin and hair, vanity apart Omega 3 is excellent for your heart. More about Omega 3 oils with this cracking read Omega 3 as Easy as ABC.

Planning two meals around sea-food is not going to be hard (but it's only week 1) there are so many kinds of fish in the sea (I've always wanted to say that).  

That's the theory but  when you are faced with a bag of Mussels what do you do?
A good thing about technology is that mussels will have been cleaned and the beard removed by the time you buy them. There might still be a bit of beard which you need to be pulled off.


If you are not ready to deal with the mussels just yet, get a salad bowl, wet a towel, transfer the mussels in they will keep for a few days, a small amount of water will drain out of them.

The only rule we need to know here is: Mussels must go to the pot live. Rinse them in cold water and they will shut, if they don't give them a tap if they are still open discard them. In the batch I had, only few went to the bin.

To cook, put a little water about a mug full in the bottom of a large pan, bring to boil add the mussels and let them steam for 5-10 minutes until they have firmed up and opened.

To freeze, cook, discard the shells and transfer to a container with some of the cooking liquid, freeze only cooked mussels, they will keep for 3 or 4 months.




Diclaimer: thank you to Fish is the Dish for including Pebble Soup in the challenge and providing the ingredients for the recipes.

4 comments:

Janice Pattie said...

Look forward to seeing what you make with your mussels.

Solange Berchemin said...

Hi Janice,
Cooking was all what I did. I have to confess they were so good, I scoffed the lot with a bit of mayo.

Karen S Booth said...

Great post Solange! I always freeze mussels when I am able to buy them cheap and fresh in France! I will link up with you in my fishy posts and look forward to seeing what else you come up with! Karen

Solange Berchemin said...

Thanks Karen for dropping by.

si

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