How to Shuck Mussels

Mussels are shellfish that people usually steam before eating but they also come frozen, smoked or canned. Steaming is the easy part. Shucking is when you remove the actual mussel from the shell. Shuck them after steaming and use them in your recipe. Use only the freshest of mussels and eat them as soon as possible for the best tasting results.

Things You'll Need

• Scrub brush
• Knife or scissors
• Pan
• Towel
• Butter or shucking knife

Instructions

1. Scrub the outer shell of the mussel to remove any sand or dirt.

2. Remove the beard, or the fibers, by scraping them with a knife or cutting them with scissors.

3. Put the mussels in a pan and add 1 inch of liquid. Bring the water to a boil and steam the mussels for 2 to 3 minutes until the shells open slightly

4. Fold the towel so you have at least two layers of the fabric. Place the towel over your hand.

5. Place the rounded side of the mussel in the palm of your hand on top of the towel. Hold the shell firmly.

6. Slip the edge of the knife in between the two parts of the shell next to the hinge at the back. Wiggle the knife to insert it a little farther to pop the hinge and work the shell open.

7. Use your knife to loosen the actual mussel from the shell. Slip your knife underneath the mussel and pull it up.

Tips & Warnings

• Try to keep all the juice from the mussel inside the shell and also try not to cut the mussel with your knife.

• Keep your fresh mussels in a mesh bag, instead of a plastic bag or bowl, until you are ready to eat them.

• Test your mussels before steaming. Most of the shells will be open a little bit before cooking. Give them a tap with your knife and watch for them to close. If they stay open, toss the mussel and do not cook or eat. If a mussel is not open a little after cooking, do not eat it.

• Be careful of the shell. Sometimes the edges of the shells are sharp and could cut your unprotected hand.

References

• Williams-Sonoma Kitchen Companion, Edited by Chuck Williams, 2000

Resources

• Newenglandcooking.com: Cooking Guide
• Bcseafoodonline.com: Shellfish