It's easier than you think!
Mussels have a reputation as being fiddly to clean or dangerous to eat. How many of you got freaked out about ordering mussels at restaurants after readingThe good news is that it's almost all untrue. Mussels are not only quick to prepare , they're also inexpensive, readily available, and deliciously elegant too. Here's how to get them ready for any recipe.Mussels, like most bivalves, are sold and cooked live.
As an added bonus, most farm-raised mussels are grown on vertical rope farms, which means that they come to market quite clean—wild mussels can house a good amount of debris from the seabed or rock walls they grew on. On top of that, farm-raised mussels are held in tanks prior to packaging and shipping, which means that the purging step—soaking the mussels in clean water until they spit out impurities—has already been done for you.
I store my mussels in a bowl on the bottom shelf of the fridge with a zipper-lock bag filled with ice resting on top of them and a damp paper towel or kitchen towel on top. Stored this way, mussels will last for several days in the fridge.Farm-raised mussels are thankfully quite clean to begin with and don't require the rigorous individual scrubbing-under-water that wild mussels do, but you'll still have to give them a quick once over.
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