Seafood :Tasty and lightly smoked mussels make the perfect finger food!

storage

Mussels can be kept for up to 4 – 5 days in the ice chest. Mussels in the shell ought to be refrigerated in the vicinity of 32o and 45 o F. Setting them in a bowl and secured freely with a perfect, moist towel will guarantee its freshness. Crude and cooked mussels ought to be put away independently to stay away from cross pollution.

Planning and COOKING TIPS

A standout amongst the most ecologically stable sorts of shellfish accessible are the mussels. These little animals are modest and bounty. Mussels can be readied smoked, bubbled, steamed, cooked, grilled or broiled in margarine.

TO STEAM MUSSELS

Once the mussels have been altogether cleaned, expel and dispose of any shells that are open or broken.

Mussels just should be steamed in a minor measure of fluid, because of the way that when they open up amid cooking, they discharge their own fluid, which makes a top notch juices or sauce. On the off chance that there is excessively fluid, the kind of the mussels' own particular fluid will be weakened and totally lost. Take mind when flavoring the stock, as the fluid from the mussels is very salty and does not require excessively more salt.

Mussels can be steamed in any fluid however most cooks utilize white wine, water or both. Once the mussels are cooked, they can be served instantly or the meat can be evacuated and afterward added to another dish when required.

One pound (450 g) of mussels is normally enough for one individual.

Pour 1 or some white wine or water into an expansive pot, include the mussels and cover the container. Keep in mind that not a considerable measure of fluid is required.

Cook on a high warmth and convey the fluid to the bubble.

At the point when steam is discharged from the sides of the dish, lessen the warmth and stew the mussels until the point when they start to open. This should take around 5 minutes. Amid cooking, shake the base of the dish, with the goal that the mussels are redistributed and cook equally.

Following a few minutes, watch out for the mussels and attempt to expel every mussel as it opens. This can be a repetitive undertaking however will be well justified, despite all the trouble, as every mussel will be cooked perfectly.

At the point when every one of the mussels have opened, they can be served in their shell, in a bowl, with the juices stressed and afterward poured over them. Dispose of any mussels that have not opened.

TO BAKE OR GRILL MUSSELS

In the first place, steam the mussels as depicted above so as to open the shells and make sure to dispose of unopened mussels. At that point:

Preheat the stove to 350°F (175°C) or the flame broil to a medium to high warmth.

Expel the void shell of the mussel and place the shells containing the meat on a heating plate next to each other.

Shower a little olive oil over the mussels, sprinkle them with salt, pepper, pounded garlic and parsley and after that best them with dry breadcrumbs.

Heat in the stove for around 7 - 10 minutes or until the point that the breadcrumbs are a brilliant darker shading. In the case of utilizing the flame broil, the cooking time might be less.