How to Extract Green-Lipped Mussels

Steamed mussels are a popular appetizer.

Mussels are a popular shellfish used in many cuisines around the world. Green-lipped mussels are a large species of mussel found in the waters near New Zealand. Extracting them from their shells is something that should only be done after cooking them; cooking the mussels causes their shells to open slightly, making it much easier to extract them. Raw mussels are very difficult to open and opening them can be potentially dangerous as it requires a knife and a slight slip could result in serious injury.

Things You'll Need

• Nail brush or other kitchen brush
• Butter knife
• Skillet large enough to hold all the mussels with a lid
• Strainer
• Paper towels

Instructions

1. Scrub the raw mussels with the brush to remove any sand, grit or bits of seaweed that may cling to the shell. Rinse in cold water and discard any that are open. Open mussels that are uncooked are dead, and should not be eaten.

2. Place the mussels in the skillet and add about a half an inch of water. Heat over high heat until the water begins to boil. Cover and cook for about 4 to 5 minutes. Remove the cover and check the mussels; cooked mussels will open slightly when they are done. If not all the mussels are open, continue cooking for another 1 or 2 minutes.

3. Strain the mussels by pouring them from the skillet with the liquid into the strainer over a sink.

4. Fold a couple of paper towels a couple of times into a square or rectangle a little bigger than your open hand and place it in the palm of your "off hand" (i.e. your left hand if you are right handed). Place a mussel on the towel, with the hinge of the shell pointing towards the thumb. With your dominant hand, use the tip of the butter knife to pry the shell open all the way while holding the mussel with your other hand. The body of the mussel will stay anchored to one half of the shell.

5. Place the tip of the knife between the mussel and the shell, and slide it all the way under the mussel to sever the small bit of connective tissue anchoring it to the shell. Use the knife to scrape the mussel from the shell into a bowl or other container. When the mussels are all extracted, use them in your favorite recipe.

Tips & Warnings

• Use white wine and a little lemon juice instead of water for steaming the mussels for enhanced flavor. Save the liquid instead of discarding and use to make a white wine and butter sauce; add a little minced shallot, garlic and fresh chopped parsley and dip the shelled mussels in the sauce before eating.