Mussel

Known as moule (France), mitilo or muscolo (Italy), mejillón (Spain).

Mussels are popular across Europe and increasingly so in North America. A large number of mussel farms have sprung up along the Mediterranean coasts and both US coasts, where the mussels are bred on long stakes in clean seawater. Green-lipped mussels are also imported fron New Zealand; particularly tasty, they are larger and meatier than the more common blue mussel, with a slightly more pronounced flavour.

The orange or pale yellow meat of the mussel has a sweet flavour similar to lobster, with a moderately firm texture. Although they are normally cooked before eating, the French enjoy raw mussels sprinkled with lemon juice, eating them in the same way as oysters.

When buying mussels, allow at least 450 g (1 lb) per person, remembering that there will always be a certain number that you will need to discard. Although they will usually be sold clean, you should still wash them in several changes of water to remove any grit. If the stringy beard is still attached, pull it out and cut it off, then rinse the mussels again in a bowl of clean water. To avoid the risk of food poisoning, you should only eat mussels that are alive just before they are cooked. Throw away any mussels that are damaged, open or that float to the surface.

Once cleaned, they may be cooked in a number of ways; the most popular recipe being moules à la marinière - mussels cooked in white wine and herbs, and served in their shells. They may also be opened by steaming them gently, and deep fried or grilled with breadcrumbs, garlic, parsley and butter.