Just over 10% of mussels will stay closed after being cooked. This is normal. As it is steamed, the mussel opens when the adductor muscle...
Just over 10% of mussels will stay closed after being cooked. This is normal. As it is steamed, the mussel opens when the adductor muscle inside the shell breaks. If that adductor muscle does not sever or separate from the shell, then the mussel will not open. Closed mussels can be cooked a little longer or the shell prised open with a knife. Unopened mussels are perfectly good to eat. Australian Seafood CRC research verifies that 73% of people surveyed throw away mussels that have not opened during the cooking process. This equates to around 370 tonnes of perfectly good mussels being wasted each year. Mussels are one of the easiest seafoods to cook. The usual method is to steam whole live mussels in a pot for around 3 to 4 minutes. Mussels are also very versatile and will respond to traditional white wine and cream sauces, Asian styles or robust Mediterranean style sauces. Serve with crusty bread and salad, rice or pasta. Australian Blue Mussels are a good source of iron, protein, selenium, iodine and omega-3. They exceed the recommended daily intake of these nutrients. Australians should be eating a lot more mussels because they're good for you! The Australian Mussel Industry Association (AMIA) was formed by mussel growers to promote the benefits of Australian Blue mussels, and to lead and support the development of the mussel industry in Australia.