Australian Seafood Specalists
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Mussels

Characteristics

WILD/FARMED
Wild, Farmed
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Cream, yellow or mustardy colour with a dark edge
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Bake, Grill/Barbecue, Smoke
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

Mussels have a strong flavour and are tender and juicy. Be careful not to overcook them as they can become slightly chewy. They are usually best steamed, poached, grilled or barbecued in the shell, but can also be purchased pre-cooked out of the shell and marinated. If steaming or poaching, let the mussels cook in their own juice to retain natural flavours. Avoid using too much liquid as the natural liquid of the mussels and moisture from the steam may be adequate. Tomato, onion, garlic, chilli, lemon juice and white wine provide an excellent base for a cooking liquid. When choosing a wine to a wooded white wine style is a perfect accompaniment.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
Princess Charlotte Seafoods