Mussels are another delicacy of the sea that can be prepared easily at home with some helpful tips. Much like clams, any mussels that do not close when tapped are dead and should be discarded. Mussels out of the shell will turn opaque when they are properly cooked.

Broth is a thin, clear liquid made from cooking meat, poultry, or vegetables in water. Cooking mussels in broth adds an extra burst of flavor.
  1. Discard any mussels that remain open when tapped with fingers.

     

    Discard any mussels that do not close when tapped with fingers.
    Discard any mussels that do not close when tapped.

  2. Scrub mussels with stiff brush under cold running water. To debeard, pull threads from shells with fingers.

     

    Pull any stray threads from the mussels with your fingers.
    Pull any stray threads from mussels with your fingers.

  3. Soak mussels in mixture of 1/3 cup salt to 1 gallon water for 20 minutes. Drain water; repeat 2 more times.

  4. Place broth in large stockpot. Bring to a boil over high heat. Cover and boil 3 minutes. Add mussels. Cover; reduce heat to medium. Steam 5 to 7 minutes until mussels are opened. Remove from stockpot with slotted spoon; set aside. Discard any unopened mussels.

     

    Steam the mussels until they open.
    Steam the mussels until they open.
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  • Shellfish: From shrimp and lobster to clams, mussels, and more, you'll find valuable information on shellfish at HowStuffWorks.
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