Check on the mussels each day (or more often, if possible. Cover the colander with damp dish towels. Store the mussels in a colander set over a large bowl. When you get home from the store, remove them from any ice and airtight bags - the mesh bags are okay. How do you store live mussels? Do not store live mussels in water. However, we try to keep the time to a minimum and cook mussels within a day or two. How long can you keep mussels in the fridge? When stored properly (see below), live mussels will last two to three days in the refrigerator (sometimes longer). After steaming, if any of the steamed mussels have not opened, discard them. Rinse the cleaned mussels under cold water, and then move on to cooking them.ĭouble-check before serving. Use a firm brush to remove extra sand and the odd barnacle. Sometimes it can be a bit tricky to remove, but it will eventually come out.Ĭlean them. Then, pull the beard out and away from the mussel with your other hand. To remove it, hold a mussel in one hand using a dry towel. Most mussels will have a beard, which is just the fibers that emerge from the mussel shell.
If any are open, give them a quick tap on the counter and watch if they close again.
#SPLASH WINES CRACKED#
If you find any cracked or chipped mussels, discard them. See the frequently asked questions below for more tips on storing mussels. The wet cloth prevents them from drying out. So the moment you get home from the store, take them off any ice, unwrap them and store them in the refrigerator covered with a damp cloth. Remember that when you buy them, mussels are alive. Even at a gourmet or pricy store, you will only be paying about $5 to $6 a pound. Made from old vines and rested on the lees for at least eight months, this is excellent and another well worth its price tag.Buy mussels from a trusted seafood counter. The nice thing about mussels is the price. Pale gold, streaked with pure, crisp lemon and tangerine but with some decent texture, a honeyed hint and long, dry finish. La Selection du Domaine Muscadet Sèvre-et-Maine sur lie, Domaine de la Bretonniere 2021, Loire, France A well-made muscadet, worth the bit extra. It’s from vines grown in granite soils, said to be beneficial to producing character in the wine.
Zippy and fresh with crunchy green apples, just-ripe pears and a splash of grapefruit. La Chauviniere Muscadet Sèvre-et-Maine sur lie 2021, Loire, France One for fresh new season asparagus served simply with butter and lemon. The Society’s Muscadet Sèvre-et- Maine sur lie 2021, Loire, FranceĪ gem from The Wine Society: an easy-drinking, enjoyable light muscadet that majors on green apple peel, but has other notes of yeast, lemon, lime and mint. Its sheer perkiness and zest makes it a fine match for simple shellfish, especially mussels and oysters. Taste the Difference Muscadet Sèvre et Maine sur lie 2021, Loire, FranceĮxcellent own-label example, brightly fruity with a cocktail of mandarin oranges, green apples and pear. Maturity means this is richer in golden hue as well as in flavour, with baked apples and yellow plums and a toasty note. It’s interesting to try a rather more mature muscadet and find it so delicious. Try these.Ĭhateau de la Petite Giraudiere Muscadet Sèvre et Maine sur lie 2018, Loire, France The grape variety used is melon de Bourgogne, which as you may imagine, originated in Burgundy, eventually finding its home in the coastal western Loire where it stands up well to the relatively cold climate.ĭo try one of the bottles below in the next few weeks – not least because when I tasted through a range of muscadets, these five struck me as remarkably good value for money. It is thought to stem from the word for musky though this is not a characteristic I’ve ever noticed here. Grape geeks (and I am one) should know that muscadet isn’t the name of the grape used to make the wine nor is it a place. Go for one from a named sub-region – Muscadet Sèvre et Maine is the appellation for most of the better examples on our shelves, and the words “sur lie” on the label indicate the wine has been resting on its yeast sediment (lees) for some time to gain extra flavour. Basic muscadet, labelled simply with that word, can be disappointingly bland. There’s something about this wine’s vivacious, zesty style that really suits the greenness and youth of the season.
Decent examples of this dry white from an area close to Nantes in the western Loire Valley have citrus freshness, a green-apple tang and a hint of yeast, perhaps a very light spritz.Īs well as making an ace partner for seafood, especially mussels (which is easy to remember since muscadet and mussels are rather similar words…), muscadet comes into its own with some of spring’s best dishes, such as purple sprouting broccoli, broad bean risotto and (hurrah!) fresh British asparagus. Choose carefully and muscadet can be a springtime joy.
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