How to debeard, clean and store mussels
Vložit
- čas přidán 29. 04. 2011
- In this video, I show you how to debeard, clean and store mussels. For more information, check out www.goodfishbook.com
Video by Luuvu Hoang.
www.by.luuvu.com
Opening music by Jesse Selengut.
Thank you for straight forward info without the extra talking like others.
Nice, clear, direct and simple advice. Will be following this advise as I clean some mussels for a risotto dinner tonight. Thanks for the video.
great instructional video - thanks for posting! will try this tonight :) i got a bit worried because i put ice on top of my mussels right after i got home from the store, but so glad i used a colander with holes on the bottom :)
This was extremely helpful. Thank you!
Excellent video - concise and to the point.
Surprisingly informative! Great video!
This was a wonderful video! It was informative and eased my anxiety about cooking my first round of mussels!
Very helpful video. Great editing too.
Excellent video, going to give these a shot tonight in our dutch oven in a chicken & mussel provencal pot
They are dead because they've been cooked -- that's okay -- To be clear, you should cook only live shellfish. Once cooked and/or frozen no problem.
So helpful, thank you!
Thanks...great presentaion!
really helpful video thanks for posting it!!
Thanks! Great video.
awesome, thank you!
yes, you're correct. Therefore, it's important to cook them soon after de-bearding them, to avoid bacterial contamination.
Great video, very informative. Subbed! :)
I love how you started with knowing if the mussel is dead or alive-great video!! Thanks for sharing.
@Ashloup YES!I did,too.I love cooking fresh seafood
there are mussels in our commissary wherein the upper shells are already removed. How will I know if they are alive or still safe for consumption?
are they frozen?
thank you! My videographer Luuvu did a great job.
Hi Becky, you said in your video that eating dead mussels is bad, but the ones from the grocery store is frozen and pre-cooked. Is that bad? =/
those are really some resilient little bastards!
it's hard to get the salt percentage correct and you could accidentally kill them if it's not perfect -- so just store them as I suggested, either on ice, or just in a bowl with a damp towel on top. They should be totally fine in 48 hours unless they were less than fresh when you got them.
Hi Becky, what do you think of Abalone? I want to see you cover them in some way. =D
not consuming dead shellfish is an old wives tale. refrigeration and safe storing are a reality for today's market, and you can safely consume them provided there is no foul odor or spoilage.
So helpful! Thank you!