How to cook river mussels?

Mussels love the company of expressive aromas. You can add vermouth or white wine for cooking. They can also be stewed with shallots, garlic or herbs. Typical Asian combinations are also interesting: with coconut, ginger, lemongrass or chili shoots.

After preparing the clam, we check that they all have fully opened their shells. If something is closed, we take it away. Mussels do not require long cooking. It is best to cook them in a large pot with a thick bottom. As soon as the mollusks begin to open, it is known that they are ready. All you need is a few minutes of stewing. If we cook them, they become sticky, and all the pleasure of eating disappears.

To eat clams, special cutlery is needed, but they can be replaced with an empty clam shell, which serves as a tick for pulling clams out of the shells.

Mussels can be prepared in several ways. Simmer, bake, steam, pickle (we also buy pickled mussels in supermarkets without any problems) or eat raw.

A very popular dish is the American "clam soup." This Anglo-Saxon soup with mussels is prepared on a broth basis. It is also included in many regional versions. New England Chowder - a creamy white soup, in addition to mussels, milk or cream, potatoes and bacon are added.