DATE: Sunday, November 23, 1997             TAG: 9711190061
SECTION: FLAVOR                  PAGE: F8   EDITION: FINAL 

SOURCE: BY BETTY DOUGLASS, CORRESPONDENT 

                                            LENGTH:   43 lines

FRESH EAST COAST MUSSELS ARE AVAILABLE YEAR ROUND

FRESH East Coast mussels, farmed in New England, are sold all year. These bivalves with a smooth, bluish-black shell have flesh colors that range from yellow to orange. They are most often found on rocks, piers, pilings and anywhere else they can gain an anchor in calm water.

Selection and storage: In Hampton Roads, mussels are most often found in the shell, in 3-pound bags. They should be alive when purchased. If possible, avoid muddy ones. Mussels' shells should be tightly closed or should close when lightly tapped. Discard any that refuse to close or that have broken shells.

Mussels can be stored for up to two days after purchase if kept cool where there is good air circulation. Do not let mussels sit in water or sealed plastic bags. To refrigerate mussels, cover with a damp cloth.

Cooked, shucked mussels can be stored in a tightly closed container, in the refrigerator, for up to two days.

Preparation: Wash and scrub each mussel carefully and, using a clam knife, scrape any barnacles from the shells. Debeard mussels by pulling out threads of tissue that protrude from the shell. Since mussels die soon after debearding, they should be cooked as soon as possible.

Mussels tend to be gritty, but you can get rid of the grit by placing the mussels in a large pot and covering with cool, fresh water. Agitate the mussels with your hand in a washing machine motion. Drain, and discard the water. Repeat several times until the water becomes clear. Drain again and keep the mussels cool. Cook immediately.

Mussels will generate a lot of liquid when cooked, so it is not necessary to cook them in a large amount of liquid. Use liquid only for seasoning. They will steam open in 4 to 6 minutes. MEMO: Betty Douglass is a free-lance food writer and home economist in

Portsmouth. All recipes in this article have been kitchen-tested by the

author. ILLUSTRATION: Photo

FILE

After washing and draining the mussels, cook them immediately. They

will steam open in 4 to 6 minutes.

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