In France - moules, Spain - mejillones, Holland - mosselen, Poland – mule, English – mussles - are small, longitudinal mollusc which are very delicate in the sensation of taste. With their usage we can prepare wholesome and sublime meal, which will please the most refined taste.
Mussles, which are found in our local shops, usually come from Atlantic Ocean and Mediterranean Sea. Fresh mussles have closed shells, which are opening during boiling. It is worth remembering because those which are open in raw mussles, can't be eaten – as well as those which are not opening in the boiling process. Their color does not show their freshness but due to it we can discriminate their sex – male's meat is more pale and female's – orange.
Delicate mussles lose their freshness very fast, so they should be eaten in the same day in which they were bought. Before boiling process, they should be kept in a cold, salty water for about 3 hours, then ones with broken or open shells should be thrown away and good ones washed in fresh cold water and scrubed.
Meat does't have to be boiled for a long time – mussles should be arranged at the bottom of skillet, we add little bit of water and simmer on the small fire. When shells open, meat is ready. This moment should be minded because delicate meat is easy to overcook and deprive it's wonerful aroma. Mussles can also be baked in oven, grill or fried in wok.
Sea aroma of mussles pefectly composes with white wine, wermuth and exotic additives – ginger, lemon grass, chilli or coconut shreds.
Raw mussles should be kept in strongly gripped, plaited bag in the frindge. In this form thay are fresh for 3-4 days. Frozel mussles are usualy cleaned and boilded, so their shells are open.
Mussles in homegrovn gravy should be eaten by hands, with usage of one of open shells as claws (to get meat from other shells).
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