Mussels are living things, or should be. Eating a bad one can cause great misery. Here’s how to avoid this happening to you:
When you get the mussels home from the market, put them straight into a bowl of cold salted water and let them sit in the fridge for an hour or so to clean out any grit and sand
When you are ready, drain and then de-beard the mussels with a sharp knife. Put the cleaned mussels into fresh bowl of salted water discarding any that are broken
Tap any open mussels sharply with your knife. This should make them close. If they stay open discard them too (tapping makes them think you’re a gull!)
Do not pry open and eat any mussels that have stayed closed during cooking!!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.