Live mussels will feel heavy for their size and should smell clean and briny, never sour or fishy. If an open mussel does not shut when you squeeze its shell firmly, it should not be used.
How to Cook Greenshell Mussels Perfectly
The mussels are done when the shells have opened wide and the meat is opaque; discard any that remain closed, as they were likely dead before cooking. For a deep clean, soak the mussels in a bowl of cold saltwater for twenty minutes to encourage them to expel remaining grit.
Inspect each mussel and discard any that are cracked, chipped, or remain open after a gentle tap, as these are likely dead. Begin by rinsing the mussels thoroughly under cold running water to remove any sand or debris from the shells.
How to Cook Greenshell Mussels Perfectly
Discard any mussels with chips or severe cracks, and eliminate those that do not close when tapped. Mastering the Steam Technique To steam greenshell mussels, begin by heating a shallow layer of liquid in a heavy-bottomed pot over medium-high heat.
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