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Harvesting and Cooking Blue Mussels

Blue mussels are a favorite shellfish that are found along coastlines of the North Atlantic. Harvesting blue mussels is a relaxing pastime and a simple way to enjoy wild caught seafood. Before searching for blue mussels, remember to check with agencies for harvesting regulations, health advisories and other information.

Once mussels are located, they can be picked by hand and placed in a bucket. When enough mussels have been harvested for a meal, it is a good idea to add some water to the bucket, give it a few swirls, then drain and add more clean salt water. In warm weather they should be stored in a cooler with a little ice, being careful to separate the ice from the mussels so they don't freeze.

After returning home, mussels should be rinsed thoroughly and kept cool. Some harvesters place the mussels in a container of clean sea water overnight, which is then stored in a cooler with a block of ice at one end. This method keeps the mussels cool but allows them to open long enough to expel sand or grit. Be careful not to remove the beard yet or allow mussels to stand in fresh water as either practice may kill them.

After a few hours in clean saltwater they are ready for a final rinse and inspection prior to cooking. Discard any individuals that do not close tightly when tapped. If the mussels will be served in the shell, it is best to remove the beard just prior to cooking, otherwise de-bearding may be easier after they are cooked. Either method seems to work.

Blue mussels can be steamed, baked in the oven or laid on a grill until they open. A popular dish is simply to serve whole cooked mussels on a plate with crackers or bread and small bowls of melted butter and malt vinegar for dipping. They are often an ingredient in New England seafood dishes such as Cioppino. Blue mussels are small, bright in color and taste similar to oysters. They are a good source of iron, selenium and vitamin B12.

 

Fisherman's Cioppino with Blue Mussels

Ingredients

2 tablespoons extra virgin olive oil
1 cup chopped red onion
2 garlic cloves, chopped
1 cup finely chopped flat-leaf parsley
2 medium ripe tomatoes, peeled, seeded, and finely chopped, with their juices
1/2 cup dry white wine
2 lbs fresh mussels in the shell
salt and freshly ground black pepper

Preparation

Heat the olive oil in a wide, heavy pot over medium heat, add the onions and garlic, and cook, stirring occasionally, until translucent, about 5 minutes.

Add the parsley and tomatoes. Raise the heat and bring to a simmer. Add 1 cup water and the wine.

Cook, partially covered, for 10 minutes.

Add mussels (in shell), cover, and simmer for 12 to 15 minutes. Season with salt and pepper to taste and serve.

About the Author

The author writes for outdoor websites including Hampton Roads Va, Chesapeake Bay News and Freshwater Fishing News.