Mussels are among the most common shellfish used in kitchens throughout Italy, especially in the south. They are found on the market enclosed in nets and must have a waterproof label containing the indication of the species of shellfish, the date of packaging, and the minimum term of preservation.
The best-known types are 1. the mussels edulis, or Spanish, typical of the Atlantic, and 2. the most common mussels fished in the Mediterranean, smaller in size but very tasty.
The best time to enjoy them is between May and September.
How to clean mussels
Mussels can have their shell encrusted and be full of mud. First, they need to be left in a bowl full of cold water for a few minutes. Then use a brush or a scourer to scratch the surface of the shells to remove all the incrustations.
Then grab the byssus (the filament that comes out of the shells and keeps the mussels attached to the nets or rocks), pull and remove it.
Rinse the mussels and then place them in a large pan so that they are all in one layer and cover with a lid.
Cook for a few minutes until all the shells have opened.
Remove each mussel, place it in a container, and filter the liquid they released with a narrow mesh strainer as it can be used to flavor sauces or broths.
If you have to open them raw, put a small knife in the zipper of the shells, and pry them open.
Pass the knife under the pulp and gently remove the muscle from the shell, taking care not to break it.
Mussels in the kitchen
Mussels need to be purchased alive, with the black valves tightly closed. Discard those that present themselves with the shell broken or already open as well as those that remain closed after cooking as they’re damaged.
Mussels can be eaten in many ways, but it’s advisable not to eat them raw, even if you are sure of their origin and freshness as they are characteristically receptive to any polluting elements making them dangerous to your health.
They are therefore mainly eaten cooked, seasoned only with lemon, in a sauce, au gratin, stuffed or fried. They can be an appetizer if served alone, a condiment for pasta or risotto, or an ingredient for tasty soups.
Browse the Photo Gallery for some suggestions on how to serve them: 10 ideas!
