Preparing Mussels and Clams

Mollusks such as mussels and clams should be eaten very fresh and must be alive when you buy them and cook them (unless they have been shelled and frozen). You can tell that they are alive if their shells are tightly closed; any shells that are open should close promptly when tapped. Any dead mussels or clams, or any with broken shells, should be discarded.

If you have collected clams yourself, let them stand in a bucket of sea water for several hours, changing the water once or twice. (Do not use fresh water because it will kill the mollusks). Add a handful or two of cornmeal or flour to the water to help clean the clam's stomachs. Most of the time, clams bought from the fishmonger will already have been purged of sand.

1. Scrub the shells of mussels or clams with a stiff brush and rinse well. This can be done under cool running water.

2. Before cooking mussels, pull off their 'beards' (their anchor threads) with the help of a small knife. Rinse the mussels well.

3. To steam: Put a little dry white wine or water in a large pot, with flavorings as the recipe specifies. Add the mussels or clams, cover tightly and bring to the boil. Steam for 5-10 minutes or until the shells open, shaking the pot occasionally.

4. Serve the mussels or clams in their shells, or shell them before using. Strain the cooking liquid (which will include all the delicious liquor from the shells) and spoon it over the mussels or clams, or use it as the basis for a sauce.

5. To open a live clam or mussel: Hold it firmly in one hand, with the hinge in your palm. Insert the side of a clam or oyster knife blade between the shell halves and work it round to cut through the hinge muscle.

6. Open the shell and cut the clam or mussel free of the shell. Do this over a bowl to catch all the liquor from the shell. (Clams may be eaten raw, but mussels are always cooked).


Sailor's Mussels Recipe
Prepare 7 pints (4 liters) live mussels, Steam with 1/2 pint (300 ml) dry white wine or fish or chicken stock, 1 small chopped onion, 1-2 crushed garlic cloves and 3/4 oz (25 g) chopped fresh parsley. With a slotted spoon, transfer the opened mussels to large bowls. Add 1.5 oz (45 g) butter to the cooking liquid and stir until melted, then add pepper. Pour over the mussels. Serves 4.