If the mussel is alive, it will respond by shutting its shell tightly. If it doesn't, discard the mussel, along with any that have broken shells. Bags or containers of mussels should display the license number of the shipper, as required by the National Shellfish Sanitation Program. Buy only from certified growers who harvest in certified areas. The beard should be removed just prior to cooking.
Mussels are best steamed in water, wine or cream broth seasoned with herbs and garlic.
Try cold, lightly marinated mussel meats served in a sauce of mayonnaise, mustard and garlic, or use cooked mussel meats in pasta salads or as an appetizer. Mussels are also great in seafood soups or stews, like cioppino or bouillabaisse. Jun Jul Aug Sep Oct Nov Dec Blue mussel meats are thinner for a few weeks after summer spawning. Used with permission from SeaFood Business, publisher of the Seafood Handbook. SeaFood Business, 1999.