I'm new at cooking mussels and clams. If the clam or mussel is open then I
know it's advisable to throw it out. Also, after cooking if the clam or
mussel hasn't opened than throw it out. My question is does the clam or
mussel have to be tightly closed. I have seen some chefs on tv cooking
mussels or clams and were washing off the beard, etc. and some mussels were
slightly open, but the chef still used them. Is it ok to use the ones that
are open slightly? Also, when preparing with linguine, is it ok to pour the
liquid over the pasta, or is it better to mix with some spaghetti sauce and
serve mussels and clams on the side? Thanks.

> If the clam or mussel is open then I
>know it's advisable to throw it out. Also, after cooking if the clam or
>mussel hasn't opened than throw it out. My question is does the clam or
>mussel have to be tightly closed.

If a loosely closed mussel doesn't close tightly under a stream of cold water,
it's dead: dispose of it.

A cautious guideline I've heard is that a mussel should open at least 1/4 inch
after being steamed or boiled, or it may present a risk. However, I have never
followed this guideline.

Neil

WardNA wrote:
>>If the clam or mussel is open then I
>>know it's advisable to throw it out. Also, after cooking if the clam or
>>mussel hasn't opened than throw it out. My question is does the clam or
>>mussel have to be tightly closed.
>
>
> If a loosely closed mussel doesn't close tightly under a stream of cold water,
> it's dead: dispose of it.
>
> A cautious guideline I've heard is that a mussel should open at least 1/4 inch
> after being steamed or boiled, or it may present a risk. However, I have never
> followed this guideline.
>
> Neil
yup, and in the case of clams just tap on the shell with another clam,
spoon, etc. If it's still alive it'll close. As for adding the juice to
sauces etc, absolutely! I've started doing my clams in a baking dish in
the oven when putting them in a dish so that I don't loose any of the juice.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On Sat, 22 Jan 2005 10:45:12 -0500, "Tee" > wrote:

>I'm new at cooking mussels and clams. If the clam or mussel is open then I
>know it's advisable to throw it out. Also, after cooking if the clam or
>mussel hasn't opened than throw it out. My question is does the clam or
>mussel have to be tightly closed. I have seen some chefs on tv cooking
>mussels or clams and were washing off the beard, etc. and some mussels were
>slightly open, but the chef still used them. Is it ok to use the ones that
>are open slightly? Also, when preparing with linguine, is it ok to pour the
>liquid over the pasta, or is it better to mix with some spaghetti sauce and
>serve mussels and clams on the side? Thanks.
>

With mussels, any that are open I thump down and see if they start
closing. If they don't react I toss them.

Littlenecks normally stay tight shut in the air if they are ok, so I
would not be inclined to keep an open one, although if it closed
promptly when disturbed it is surely still alive.

People who handle mussels all the time get to feel the slow reaction
that says "OK, I'm alive" without it being visible, especially on
camera.

I would pour the liquid over the linguini, or incorporate it in a
sauce, although I usually serve mussels with a crusty baguette rather
than pasta. But it is what you and your audience prefer that counts.
Try it different ways to find your own preferences.





Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head

Thanks. I found a great recipe using chopped herbs, diced tomatoes and
garlic. It was so flavourful, especially adding some wine to the mix. The
recipe called for parchment paper but I found that it wasn't wide enough
with all the mussels I was using to make that seal to steam them. Has
anyone tried steaming them in the oven using aluminum foiled sealed?
Thanks for the feedback.



"Steve Calvin" > wrote in message
...
> WardNA wrote:
> >>If the clam or mussel is open then I
> >>know it's advisable to throw it out. Also, after cooking if the clam
or
> >>mussel hasn't opened than throw it out. My question is does the clam or
> >>mussel have to be tightly closed.
> >
> >
> > If a loosely closed mussel doesn't close tightly under a stream of cold
water,
> > it's dead: dispose of it.
> >
> > A cautious guideline I've heard is that a mussel should open at least
1/4 inch
> > after being steamed or boiled, or it may present a risk. However, I
have never
> > followed this guideline.
> >
> > Neil
> yup, and in the case of clams just tap on the shell with another clam,
> spoon, etc. If it's still alive it'll close. As for adding the juice to
> sauces etc, absolutely! I've started doing my clams in a baking dish in
> the oven when putting them in a dish so that I don't loose any of the
juice.
>
> --
> Steve
>
> Ever wonder about those people who spend $2.00 apiece on those little
> bottles of Evian water? Try spelling Evian backwards...

Tee wrote:
> Thanks. I found a great recipe using chopped herbs, diced tomatoes and
> garlic. It was so flavourful, especially adding some wine to the mix. The
> recipe called for parchment paper but I found that it wasn't wide enough
> with all the mussels I was using to make that seal to steam them. Has
> anyone tried steaming them in the oven using aluminum foiled sealed?
> Thanks for the feedback.
>

That would work find although I'd be careful and put a few small holes
in the top so the bag didn't explode. I'd still lean toward the baking
dish though. No chance of anything puncturing it and loosing the juices
all over the bottom of the oven.

As for the wine, absolutely. A little wine, findly diced onion (or
shallot), garlic, clam juice, fresh parsley and to finish mount the
sauce with some cold butter (off of the heat) and you've got a pasta
sauce that's wonderful. Just sauce the pasta, place clams and/or mussels
over the top, garnish with some additional fresh chopped parsley and dig
in.


--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Tee" > wrote:
> I'm new at cooking mussels and clams. If the clam or mussel is open then
> I
> know it's advisable to throw it out. Also, after cooking if the clam or
> mussel hasn't opened than throw it out. My question is does the clam or
> mussel have to be tightly closed. I have seen some chefs on tv cooking
> mussels or clams and were washing off the beard, etc. and some mussels
> were
> slightly open, but the chef still used them. Is it ok to use the ones
> that
> are open slightly? Also, when preparing with linguine, is it ok to pour
> the
> liquid over the pasta, or is it better to mix with some spaghetti sauce
> and
> serve mussels and clams on the side? Thanks.

Just some more thoughts on this...

Hard shell clams (little necks, cherry stones, quahogs...) close up tightly,
but soft shell or long neck clams really can't close in the same sense. They
will always be somewhat open with the syphon (or neck) hanging out. They
tend to be a regional New England thing, but I get them here in DC once in a
while.

Also, clams and mussels can be slow to respond and close up if stored in a
really cold refrigerator. I push the questionable ones to the side as I am
rinsing them, and normally a lot of them close up solidly after warming up
in the room temperature water and air. The same thing with blue crabs.
They'll be feisty when I get them from the market, but slow way down after
they've been in the refrigerator for a couple hours. They get lively again
as they warm up.

Most of the live clams and mussels will eventually open up if steamed long
enough. Some of their abductor muscles (the muscle that holds the shells
shut) are pretty tenaciously attached to the shell. It's this muscle
snapping that lets the clam open.

"Tee" > wrote in message
...
> I'm new at cooking mussels and clams. If the clam or mussel is open then
> I
> know it's advisable to throw it out. Also, after cooking if the clam or
> mussel hasn't opened than throw it out. My question is does the clam or
> mussel have to be tightly closed. I have seen some chefs on tv cooking
> mussels or clams and were washing off the beard, etc. and some mussels
> were
> slightly open, but the chef still used them. Is it ok to use the ones
> that
> are open slightly? Also, when preparing with linguine, is it ok to pour
> the
> liquid over the pasta, or is it better to mix with some spaghetti sauce
> and
> serve mussels and clams on the side? Thanks.
>
>

A perfectly good clam or mussel may be open after sitting for a while, but
it should close when you annoy it.


--
Peter Aitken

Remove the crap from my email address before using.

On Sat, 22 Jan 2005 11:46:38 -0500, "Tee" > wrote:

>Thanks. I found a great recipe using chopped herbs, diced tomatoes and
>garlic. It was so flavourful, especially adding some wine to the mix. The
>recipe called for parchment paper but I found that it wasn't wide enough
>with all the mussels I was using to make that seal to steam them. Has
>anyone tried steaming them in the oven using aluminum foiled sealed?
>Thanks for the feedback.
>

It takes about 5 minutes on the stove top. Why heat up the oven?



Rodney Myrvaagnes NYC J36 Gjo/a

"Hawg Polo?" . . . "Hawg Polo"

Rodney Myrvaagnes wrote:
> On Sat, 22 Jan 2005 11:46:38 -0500, "Tee" > wrote:
>
>
>>Thanks. I found a great recipe using chopped herbs, diced tomatoes and
>>garlic. It was so flavourful, especially adding some wine to the mix. The
>>recipe called for parchment paper but I found that it wasn't wide enough
>>with all the mussels I was using to make that seal to steam them. Has
>>anyone tried steaming them in the oven using aluminum foiled sealed?
>>Thanks for the feedback.
>>
>
>
> It takes about 5 minutes on the stove top. Why heat up the oven?
>
>
>
> Rodney Myrvaagnes NYC J36 Gjo/a
>
> "Hawg Polo?" . . . "Hawg Polo"

Well, how you gonna get *all* of the juices on a stovetop? Using the
stovetop don't you need water, wine, or some other liquid which will
dilute the juice? But to answer you question, I don't heat up that big
oven, just the micro/convection unit which is substantially smaller.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On Sun, 23 Jan 2005 09:12:52 -0500, Steve Calvin
> wrote:

>Rodney Myrvaagnes wrote:
>> On Sat, 22 Jan 2005 11:46:38 -0500, "Tee" > wrote:
>>
>>
>>>Thanks. I found a great recipe using chopped herbs, diced tomatoes and
>>>garlic. It was so flavourful, especially adding some wine to the mix. The
>>>recipe called for parchment paper but I found that it wasn't wide enough
>>>with all the mussels I was using to make that seal to steam them. Has
>>>anyone tried steaming them in the oven using aluminum foiled sealed?
>>>Thanks for the feedback.
>>>
>>
>>
>> It takes about 5 minutes on the stove top. Why heat up the oven?
>>
>>
>>
>> Rodney Myrvaagnes NYC J36 Gjo/a
>>
>> "Hawg Polo?" . . . "Hawg Polo"
>
>Well, how you gonna get *all* of the juices on a stovetop? Using the
>stovetop don't you need water, wine, or some other liquid which will
>dilute the juice? But to answer you question, I don't heat up that big
>oven, just the micro/convection unit which is substantially smaller.

The barest-bones mussel preparation is half cup white wine or water
and a chopped onion in the bottom of a pot on high heat. Toss in a
couple of pounds of bearded and culled mussels, cover. Shake for 3 to
5 minutes, which will open the mussels. THeir liquid will add to the
broth below.

Put mussels in bowls, and spoon the broth over. Spoon rather than pour
becouse ther may be some sand in the bottom.

Serve with a crusty baguette.

All sorts of minor elaborations can be done according to inclination.
Garlic, tomatoes, herbs. THe onion could be sweated first if you don't
want it crunchy.

With littlenecks I do zap them open separately in a microwave, while
the rest of a soup with pasta, sausage, etc is on the stove. THat way
I can leave the sand if any in the microwave bowl, and I control the
saltiness when I add the clam juice to the soup.



Rodney Myrvaagnes NYC J36 Gjo/a

"Hawg Polo?" . . . "Hawg Polo"

Rodney Myrvaagnes wrote:half cup white wine or water
> and a chopped onion in the bottom of a pot on high heat. Toss in a
> couple of pounds of bearded and culled mussels, cover. Shake for 3 to
> 5 minutes, which will open the mussels. THeir liquid will add to the
> broth below.
>
> Put mussels in bowls, and spoon the broth over. Spoon rather than pour
> becouse ther may be some sand in the bottom.
>
> Serve with a crusty baguette.
>
> All sorts of minor elaborations can be done according to inclination.
> Garlic, tomatoes, herbs. THe onion could be sweated first if you don't
> want it crunchy.
>
> With littlenecks I do zap them open separately in a microwave, while
> the rest of a soup with pasta, sausage, etc is on the stove. THat way
> I can leave the sand if any in the microwave bowl, and I control the
> saltiness when I add the clam juice to the soup.
>
>

Oh agreed when I want to do the wine/broth thing but when I just want to
juices themselves I fire the micro/convec up on convec to about 450dF
and toss those suckers in there in a baking dish.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...