Nick Larcombe, Assistant Manager at the Riverside Restaurant, West Bay, Bridport 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 smell fresh like the sea, do not have shells that are chipped, broken or damaged in any way and, most importantly, have shells that are tightly closed or close when you tap them. 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.
To clean the mussels, rinse and scrub them in plenty of clean cold water. Remove any barnacles with a knife and pull out the ‘beard’: the fibrous clump of hair that the mussel uses to attach itself to rope or rocks. Place the cleaned mussels in a bowl of cold water ready for use, discarding any that float to the surface.
Mussels are a great choice of 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.
www.thefishrestaurant-westbay.co.uk