MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mussels - Preparation and Cooking
 Categories: Seafoods, Info
      Yield: 1 Info file
 
           Information only
 
  Mussels are a very nutritious food, with a protein content almost
  equal to that of steak - although the calorie count and fat content
  are far less. Depending upon size, you can figure on a yield of about
  16 to 20 mussels per pound; about 1 1/2 pounds (32 to 40 mussels)
  equal a quart.
  
  In many cases, mussels can be used as a substitute in recipes that
  would call for clams.  Mussels are a bit sweeter than clams, and
  because they do not live in the sand (preferring to attach to rocks,
  piers, etc.) they are rarely "gritty".  They have the added advantage
  of being less than a third the price of steamer clams in most
  markets, too.
  
  You can use mussel broth (the steaming liquid) interchangably with
  clam broth also.  It makes a great base for chowders.
  
  Today, most mussels available in the store are cultivated.  At one
  time, this was not the case.  When you purchase mussels, ask if they
  are cultivated or not.  Although there is little quality difference
  between naturally-occurring and cultivated mussels, the "wild" ones
  occasionally develop small pearls.  These pearls aren't really
  valuable...they're smaller and sometimes bizarrely irregular in
  shape...but they can be a nasty surprise when they're bitten down
  upon.
  
  To prepare:
  
  Clean by scrubbing the exterior with a stiff brush under running
  water. Remove the beard by grabbing it firmly and pulling off (pliers
  can help). Mussels may gape slightly when exposed to air or
  temperature changes. To test for freshness, pinch shells between
  thumb and forefinger and try to slide the shells across one another.
  A live mussel will close when tapped and remain rigid.  If the shells
  move or open wide, discard the mussel immediately.
  
  The easiest way to prepare mussels for eating is to steam them open.
  Many recipes for mussels include steaming as part of the cooking
  preparation of the dish.
  
  To Steam:
  
  Put mussels into a large heavy steamer pot with about a half-inch of
  water or white wine, cover and boil over high heat.  The mussels
  should open in about five minutes and are then ready to use in
  recipes. Discard any that remain tightly shut.  Mussels may also be
  eaten right out of the steamer - they're great straight.
 
MMMMM