Cooks' Question

I know you must be careful with shellfish, is there a definitive way to prepare mussels?

Response

Mussel production has improved tremendously over the past 20 years or so. Most are commercially cultivated by the rope method in deep Scottish lochs, rather than gathered from the seashore with its associated pollution problems. This, together with improved transport methods, means that shop-bought mussels are generally much fresher and need little cleaning. What I recommend for preparation is to discard any mussels that do not close when given a sharp tap on the shell or which remain closed after cooking. Sometimes you find a 'beard' clamped between the shells and this should be removed with a sharp tug. If mussels are bought from a reputable supplier and eaten fresh, the chances of poisoning are extremely remote.

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