Cooking with frozen mussels

[abadoozy]

A friend gave me a couple packages of frozen mussels - something I would normally never buy - but here they are, and I am clueless as to what to do with them. Anyone have any experience with them? Are they decent?

Typically with fresh mussels we steam them in some sort of broth or wine. Can I do the same with these? Also, with fresh mussels, I throw away any that don't open during steaming. Will the same thing happen with the frozen?

I admit, I am perplexed.

Edit: I just looked at the packages. They are fully-cooked farmed mussels from Canada, if that makes any difference. Brand name is Blount Seafood.

Edited August 19, 2010 by abadoozy (log)

[djyee100]

I'm unfamiliar with this product. I suggest that you defrost & heat up a few mussels, if you can, & taste them. That should give you ideas about what to do with them. Also, if the mussels don't taste good, why bother doing anything with them?

Off the top of my head, you could put cooked mussels into a tomato or cream pasta sauce--add them at the last minute so they only heat up. I've never tried pickled mussels, but that might be a good application for these frozen mussels--the brine and flavorings will help if the mussels are bland. A recipe is on this blog. You could probably substitute canned clam juice for the mussel juice.

http://ernielb.blogspot.com/2007/12/mussel-feed-recipe.html

[Kerry Beal]

I tuck them into paella at the last minute. I've found they work better than fresh in this application.

[Blether]

Why not defrost 'em and use 'em in salad - it could be a spoil-yourself mussels-tossed-in-dressing deal, or as a highlight in a mixed salad. They're cooked, why do more ? Is it summer where you are ?

[Peter the eater]

We go through lots of mussels -- there are aquaculture farms up and down the coast here. Never experienced them precooked and frozen although I've seen them that way at the store. I can't imagine the freezing enhances them like smoking and canning.

I agree with djyee100 that warming them through for a taste test is a good idea.

[rooftop1000]

With the frozen pre-cooked New Zealand mussels I just saute some garlic in lots of butter, add a splash of wine and lay in the frozen mussels meat side down to heat through. The NZ are always on the half shell

tracey

[kayswv]

Blount is considered the leading frozen mussel supplier in North America and provides the foodservice industry with year-round availability of IQF fresh-frozen mussels.

These are sold in the large oriental markets in the Seattle area and I use them in any recipe in which I would use steamed mussels, other then a bowl of simple steamed mussels. Treating them as Tracey indicated should be a good start. Just don't cook them too long as they are already cooked. You just want to warm them through. They can pretty much be substituted for chopped clams in lots of recipes, i.e. pasta sauce etc.

Kay

[abadoozy]

Thanks for all the replies!

I ended up doing them like fresh mussels - just steaming them in wine & herbs & Pernod. They were definitely edible, but not as good as fresh. A few fishy ones in the bunch but overall very decent. Given that any fresh mussels I get will have to be flown in (small town, nobody sells fresh seafood), and these are $4 for more than enough for 2 people to have for dinner, I'm happy!

[scubadoo97]

On a whim I purchased a package of frozen mussels meat from Whole Foods.   They've been sitting in the freezer and I'd like to get some suggestions on what to do with them.   No experience with mussels outside of cooking  raw in the shell mussels a couple times.  Since this is just under a pound of shelled mussel meat I know I need to use them up quickly once thawed.  Your suggestions and thoughts on best prep and use age would be appreciated 

 

[Okanagancook]

• You could go traditional.  Onions, garlic, parsley, butter and white wine served with frites. 

[Anna N]

This?

[heidih]

I'd break the frozen packet in two. Half like Okanagancook mentioned in a "snail butter" like Melissa Clark with lots of good bread for mopping up.  https://www.nytimes.com/2008/07/16/dining/16appe.html

 

The other half I'd do the next day in a Thai inspired herbal coconut broth with rice. They barely need any cooking time so I'd probably just slip them still frozen into the flavorful liquids on low heat.

Do report back.

Edited June 10, 2018 by heidih (log)

[scubadoo97]

Thanks

 

[scubadoo97]

I'm going to give this a go.  Wifey is returning from a family trip tonight.   I have butter, garlic, onions, mussels, no parsley but a loaf of Cuban bread.  Have cilantro but I think it will add too much to the dish. Still early, I can grab some parsley at a local store if I can drag myself away from jamming with Stevie Ray Vaughan on the tube 

[kayb]

You can always pause Stevie Ray and start him back when you get back.

[scubadoo97]

But it’s sooo much fun!!!

[JohnT]

And if you have some left over, get some shrimp tomorrow and have shrimp and mussel pizza for dinner tomorrow evening!

[scubadoo97]

Pulled out some Patagonian scallops to add to the dish.  If needed 

[ChrisTaylor]

Do you live somewhere coastal? My inclination would be to put them on a small circle hook and convert them into something fresh.

[Thanks for the Crepes]

On 6/12/2018 at 5:46 AM, ChrisTaylor said:

Do you live somewhere coastal? My inclination would be to put them on a small circle hook and convert them into something fresh.

 

I can get fresh regular mussels here, but not green lips. I ventured to buy a box of frozen green lips from my local fish monger after reading about @Shelby's landlocked Kansas experience with frozen oysters (which I can also get fresh and alive).

 

I really liked the frozen green lips cooked up with a white wine/butter/herb sauce over some angel hair.

 

What is a circle hook? Something like the circular file (trash can)? 

[JoNorvelleWalker]

1 hour ago, Thanks for the Crepes said:

What is a circle hook? Something like the circular file (trash can)? 

 

My guess is a circle hook is something that attaches to a fishing line.

 

[liuzhou]

7 minutes ago, JoNorvelleWalker said:

 

My guess is a circle hook is something that attaches to a fishing line.

 

 

Then attaches itself to a fish.

[JoNorvelleWalker]

@Thanks for the Crepes I think you are being baited.

 

[Nancy in Pátzcuaro]

We have always loved mussels and just discovered a source for them here in nearby Morelia. However, they are frozen and I have no experience with frozen mussels. I assume you let them defrost and then check to see if any haven't opened as you would with fresh ones. Or can you steam them without thawing? I'm looking forward to inviting our French friends for moules and I don't want to poison anybody!

 

Thanks for your help--

 

Nancy in Pátzcuaro

Edited May 26, 2019 by Smithy
Capitalisation (log)

[heidih]

Are they the blackish/blueish ones or the green lip New Zealander?  Thaw by running under cold water for about 10 minutes. Are they debearded?   After the  under running water,  treat like fresh. Kenji at Serious Eats debunks the "unopened" thing  "*For the record, you can go ahead and ignore the conventional wisdom that a mussel that doesn't open after cooking shouldn't be eaten. AsDaniel pointed out in his piece on Rhode Island Clam Chowder (and as corroborated by this Australian study)"  I'd do a little test drive with a few for confidence.

 

Edited May 26, 2019 by heidih (log)