Not starting with I love Mussels, I will start with I like Mussels very, very much. They are an intrinsic part of my French Childhood. I will not swear but for goodness sake : the Moules Mariniéres... They are a joy to eat!

That bivalve Mollusc is sweet and exquisite. Mussels can also be used as a dish almost on their own or as a main part with a side, or as a lovely and tasty ingredient of a main dish. My personal taste and go to is Mussels with a creamy White Wine Sauce with chopped Garlic, chopped Shallots and chopped Parsley.

However, as I said there are many ways to enjoy Mussels, and some of them are totally Bistro style or the Restaurant worthy style or the Shack by the beach style. 

 Mussels and Chips. Belgium and France are claiming that dish.

Mussels can be added to Pasta, Rice or Salads to a great tasty effect. They can be with their Shells for a kind of dramatic presentation or without their Shells to avoid the issue for the Guests to have to discard the Shells in a bowl next to their plates or bowls.

Mussels, Tomatoes, Garlic and Parsley Spaghetti Bowls.

There are cautions to be taken with Mussels. Mussels do act a little like filters of the water around them which they are taking their food from like Plancton and Phytoplancton. From my childhood in Normandy, I can say,  from picking some from the rocks, Mussels can come with little Barnacles on the top of their shells, sand inside them but also minute Crabs. A good clean for the Mussels is always needed which is done within a bowl full of fresh Water and a good pinch of Salt. It helps them to get reed of inpurities. The scrub part also does begin to get the Mussels smooth and clean of Barnacles and the Beards which are the algae growing out of a Mussel. The Salty Water helps to clear the Sand from the Mussels. 

If you find a small Crab with a soft shell within a Mussel or an Oyster, they are common but also called Pea Crabs. They are not appetising by all means and are considered to be a parasite to Clams, Oysters and Mussels. Basically they feed on the same food that the Bivalve they invade in does: Plancton. The Bivalve does not get anything from the Pea Crab so it is not a symbiosis as per say. However the Pea Crab get to eat a fair share of what the Bivalve eats but also the protection of the Bivalve shell. Anyhow those little Crabs are best to be removed in my opinion than to be eaten with the Mussels.

Then we have the issue of the Mussels being alive or not. There is a lot of tips about it. It is all about freshness. A fresh Mussel will shut itself up when being tapped upon. It is just instinct. When it is already closed from the start and doesn't react, then there is a concern that it is already off. So it is a discard matter. Next, when you have eliminated the potential past there best days Mussels, it comes down to the ones that fully opens when they are cooking. Those are fresh, and the clamed up ones will not be. 

Scottish Mussels

About Scottish Mussels