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Mussels that are open before cooking. The double checking as to whether they were alive comes after they are steamed. Mussels should be steamed between four and nine minutes while boiled clams must cook for three to five minutes after the shells begin to open. Allow the frozen mussels to thaw overnight in the refrigerator in a. The primary rule is to eat only mussels that are closed tight when theyre in the open air.
When buying mussels look for mussels that have tightly closed shells and that smell fresh and briny like the ocean. Mussels will keep for 2 to 3 days however they are best when cooked as soon as possible. Sort through mussels tapping any that are open lightly on a surface to see if they close shut. If you find a mussel that is gaping wide openforget about it.
Shucked mussels that have not been cooked can be stored in water or their liquor covered and refrigerated for up to 2 days. If they fail to open throw them out. No open shell at the end of cooking means they were dead to start and probably not safe to eat. Not safe and no.
One or two cracked shells isnt a huge concern it happens but if the majority of the mussels are open or show cracked shells. This is supposed to avoid killing the mussel. The best way to check the safety of mussels is to check them before you cook them. Best to store mussels in the bottom of your refrigerator.
If they are fresh dont smell really fishy and you can poke gently inside the shell and the shell closes it is safe to eat. If it doesnt close or the shell is cracked or broken toss that one. Covered with a damp cloth or wrapped in wet newspaper. If there is discard all of.
If you harvest them yourself take one of them from the cluster and cut it open and see if there is red orange goop in the digestive tract. If you are cooking mussels in the shell do not open and remove the mussel from the shell. Store mussels in a bowl covered with a damp cloth in the bottom of the fridge. And in the mussels that finally did open thanks to the overcooking the meat was now shrunken and tough.
Shellfish including mussels must be impeccably fresh when you eat them or you will risk getting ill. Consuming mussels that have perished before cooking can cause food poisoning. They are best cooked the same day but will keep refrigerated at 40 degrees for 5 8 days. When you cook them they will open their shells to try and cool themselves off.
Mussels should be stored appropriately before cooking to prevent them from going bad. Cooks should first scrub them with a soft brush rinse them under cold water and remove the beard if desired.