Among all seafood, mussels are popular during the summer season. In addition, their value for money is favored by customers. However, as with most seafood, care must be taken to preserve them to avoid the risk of food poisoning. Should the molds be kept in the fridge or in the freezer? How to do ? How long can they be kept cool? Do not panic, we will answer you right away in this article!
Store mussels in the fridge? Good or bad idea ?
Have you just bought fresh mussels and you cannot eat them immediately? No worries, you can keep them for another 24 hours if you take the necessary precautions. To be able to fully enjoy your delicious seafood, follow our recommendations for storing them properly. We reveal all our advice and as a pleasure bonus, a simple culinary recipe, but full of flavors.
The basics: sort the mussels!
Before considering keeping the mussels in the fridge, you must make sure that they are quite fresh from the moment of purchase. They should not be open or cracked. This is to avoid unpleasant food poisoning. If possible, kindly ask your favorite fishmonger to clean them. This will give you more time to refine one of your barbecued mussels recipes. Once at home, all you have to do is sort the mussels and remove any excess sand or filaments.
At this point, we recommend that you double check that no molds are open or cracked. The most popular grandmother’s technique is to place your seafood in cold water. If one of the mussels floats, no doubt, throw it away. Contrary to popular belief, do not let them soak, they will lose their special flavor. Finally, our last advice: clean the mussels only before cooking or freezing them.
We tell you immediately, the mussels bought on the fishmonger’s stall must be consumed as quickly as possible. Ideally, the same day of purchase or, at the latest, within 24 hours. If you have to wait a day before consuming your seafood, it is important to keep your mussels fresh. We strongly advise against keeping them refrigerated for more than a day. How to store mussels in the fridge? To ensure maximum freshness for the product and avoid any risk of poisoning, place them in a cool place, preferably in the vegetable drawer.
The easiest and most effective method is to remove the seafood from the plastic bag. Then wrap them in a damp cloth. Conversely, contrary to popular belief, we do not recommend placing them in a tank filled with salt water. Similarly, avoid keeping them in their shells inside an airtight and closed dish. For packaged mussels, all you have to do is respect the use-by date indicated on your product.
Can we put them in the freezer?
Mussels, like other seafood, are quality products that remain very fragile. Freezing them remains within the realm of possibility, but certain precautions must be taken. First of all, it is best to put them in the freezer already cooked. To do this, carefully remove their shells. Then, place the mussels in a freezer bag or an airtight container. Finally, cover them with the juice of your or if you prefer, lemon juice. Thus, you can keep your molds for a maximum of three months.
For the day you want to prepare a salad of mussels, remember to allow time for it to thaw slowly from the refrigerator. In this way, your seafood will retain all its taste and nutritional properties.
Recipe for spaghetti with mussels and white wine
The arrival of sunny days invites us to dream of vacations. Plus, we know your penchant for Italian cuisine. Here is a simple but delicious recipe for spaghetti with mussels and white wine. There is no doubt that it will make you travel by the sea, on an Italian island. Here are the ingredients you will need to prepare your dish for 4-6 people depending on the degree of gluttony:
- 400g spaghetti
- 3 kg of mussels
- 10 cl of dry white wine
- 3 tablespoons of olive oil
- 3 cloves of garlic
- 1 large bunch of flat-leaf parsley
- 1 pinch of saffron pistils
- Salt and pepper
And now the preparation step by step:
- Rinse the mussels several times under cold water, stirring them
- Drain them
- Put them in a casserole dish with the wine, 1 peeled and crushed clove of garlic, 4 sprigs of parsley and a good pinch of pepper
- Cover and let the mussels open over medium heat, stirring often, about 10 minutes
- Remove from heat
- Once cooled, shell them and filter their cooking juices
- Add to this juice the saffron, the oil, the rest of the chopped parsley and garlic
- Keep warm
- Bring 3 liters of salted water to a boil
- Plunge the spaghetti into boiling water
- Let them cook for the necessary time (see on the package), stirring them from time to time.
- Check the cooking of the spaghetti
- Drain and pour them into a large preheated dish
Finally, add the mussels and their parsley juice. Stir and serve immediately. Enjoy while saving some room for dessert. Would you like an iconic Italian dessert?