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How do I choose and buy mussels?
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Nick Larcombe, Assistant Manager at the Riverside Restaurant, West Bay, has an important role: he’s
responsible for buying the restaurant’s fish. Here he
shares his tips on what to look out for when choosing and buying mussels.
Like many shellfish that we eat, mussels are sold and cooked alive, so particular care must be taken when choosing and buying them. As you are buying a living product it is always advisable to buy from a reputable (and busy) fishmonger. Although they are available throughout the year, the peak season for mussels is October through to March. Look for mussels that do not
have shells that are chipped, broken or damaged in any way. Once you get them home you should store them loose in a cool place, not in water or salt water as some people think. I like to buy and cook them on the day, but fresh mussels will keep for 2-3 days. Mussels are a great choice of
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seafood. Within minutes you can have a delicious meal ready to eat on your own or with friends. I steam them in white wine, chopped garlic and shallots and some thyme. Once open (remember any that don’t open must be discarded) I like to add a drop of cream although they are still delicious without, and of course, serve with crusty bread.
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