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PREPARATION, COOKING & TIPS
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De-beard Mussels prior to cooking i.e.: Pull beard using
fingers from mussel.
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Be careful not to overcook mussels as they can become slightly
chewy. For best results, take off heat as they start to open
and allow to finish in their own steam
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If steaming or poaching, let the mussels cook in their own
juice to retain natural flavours.
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They are best steamed, poached, grilled or barbecued in their
own shell.
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An excellent cooking liquid can be made using a mixture of
finely diced tomato, onion, garlic, chili, lemon juice and
white wine.
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Top mussels with fresh herbs, tomato and breadcrumbs, and
grill them in the half-shell under the grill for excellent
finger foods or entrees.
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Mussels can also be enjoyed on their own with a soy dipping
sauce.
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Use the mussel liquid in salad dressings and seafood sauces
for increased flavour.
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In Western Australia, all mussels are produced by
long line culture. A rope is stretched horizontally near the water
surface and maintained 1-2 metres from the surface with buoys. Mussels
are grown on vertical ropes known as 'droppers' which hang from
the horizontal rope for a length of 4 metres.
Flesh colour can be cream, yellow or mustard with
a dark edge. Female mussels can have a more orange flesh while male
mussels are whiter or creamier . The colour of the mussel shell
depends on its age and the environment in which it was grown and
can vary from brown, grey, black to blue.
"We Speak Fish"
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