Just in case I can cook them the same day, how long can I keep them?
Always cook Fresh Mussels and clams the same day as you buy them.
Discard any which are open and don’t close when tapped.
Discard any which remain closed after you cook them.
Enjoy!
I absolutely love mussels and Oysters for some reason. (Though they do give me really bad gas. =/)
I was wondering what nutritional value they have, and where I can buy both… fresh (or at least some what fresh considering I don’t really live on the coast.). I live in Kentucky, and I’m getting ready to eat some mussels from Olive Garden, but I would like to be able to cook them myself without the hefty price tag of continuously eating at Olive Garden.
If you have a Whole Food Market they have all sorts of fish and shellfish. Also, Kroger Grocery Store has pretty good seafood around here (I live in Ohio), but have never tried their shellfish. Or you can look to see if your town has a fish market.
Here are some links to how to cook clams and some recipes:
http://allrecipes.com/HowTo/Cooking-Clams/Detail.aspx
http://www.charlestonseafood.com/ShelfishRecipes.htm
http://www.recipezaar.com/Copycat-Olive-Garden-Seafood-Portofino-213275
My friend bought me a bag of Fresh Mussels for a treat. I didn’t feel like eating them that day so I put them straight in the freezer. When I told her what I had done she freaked and said I had ruined them but couldn’t explain why. I’ve bought frozen mussels many a time, they where super fresh when I froze them so what’s the problem?
I think what your friend is saying is that they have lost the quality that they would have had if they were used when they were fresh! I’m thinking that maybe your friend would have brought your frozen mussels in place of the fresh ones had they known you were going to freeze them anyhow.
Ultimately I think your friend felt as though you "wasted" the fresh mussels even though to you it seemed perfectly fine.
http://www.lightscameracook.com
Recipe:
Serves 2
1 Dozen Fresh Mussels, rinsed well and drained
1 Tablespoon fresh garlic, minced fine
1/2 Cup sauvignon blanc wine
1 Teaspoon Private Selection® Mediterranean Seafood Grinder
2 Tablespoons butter
1/4 Cup crushed fire roasted tomatoes
Lemon wedge
1/2 Pound cooked and drained pasta (*optional)
1. Add the first four ingredients to a skillet. Place skillet over medium-high heat and
cover. Steam the mussels for 2-3 minutes or until they open. Remove the open
mussels to the serving plates.
2. Pour the liquid through a fine strainer into another skillet. Return the liquid to the
medium-high heat and simmer uncovered until reduced by half.
3. Add the butter, tomatoes and lemon juice. Swirl the pan until butter melts. Pour
over steamed mussels and serve immediately.
4. *Pasta Option Place cooked mussels over pasta and pour sauce over top.
Duration : 0:1:51
they open i tiny bit, are they meant to be tight shut?
then dont eat them
they should be completly closed and not smell fishy
At the local gym … just joking!
I find the widest selection of fresh seafood at the Asian markets. Living in Arizona, the local stores have less variety and most seafood is frozen. We always get our seafood from the Asian markets here, they have a wide variety. Mussels are a common appetizer in Southeast Asia, (Philippines, Thailand, Vietnam, Cambodia, etc…) so most Asian stores will have Fresh Mussels in stock.
i have a 35 gallon aquarium. and it is a community tank with 4 guppies, 2 corys, 2 gourmis, a pleco, 2 dwarf frogs, 8 gohst shrimp, 3 glo fish, and a variety of snails. today i caught two fresh water clams from the lake today and i was wondering if i could put them in my tank? as well what do they eat?
if they have the right soil content and a food supply you could put them in your toilet..
My favorite recipe for mussels uses Thai red curry paste and coconut milk. Toss in a little soy sauce, green onions, a tiny bit of sugar, and it’s the most delicious!
Rinse them in fresh water. scrub them to remove the beards on the outside (The fuzzy furlike stuff that hangs on them).
In a pot of water add a large can of tomatoes, chopped onions, dried Oregano, a bottle of clam juice, Minced garlic, White wine and olive oil. Boil for 10 to 15 minutes. Serve with Crusty French Bread hot from the oven.
Besides refrigerating, should I also submerge them in fresh water, or fresh salted water, or just emerse them
Keep mussels under refrigeration and cover them with a clean wet towel to prevent them from drying out. Mussels are best shipped with their beards attached, as removing the beards drastically shortens shelf life. Beards should be removed just before cooking.
hope this helped! (:
