There's a long-accepted old wives' tale that we should only eat shellfish when there's an 'R' in the month. According to the rule, we should only indulge indulge in delicious oysters, clams, and mussels from September through to April and stop eating them completely between May and June!
First, stick to the general shellfish rule of not eating them when there isn't an R in the month -- May to August, as this is when they are in poor condition from spawning and they are more likely to harbour toxins, which do better in warmer conditions.
What are the signs that mussels need to be discarded?
The shell should close and remain shut. If it opens again, that's a sign it's dead and likely should be discarded. An uncooked, dead mussel will pop back open when pinched and should be discarded. A fresh, live mussel will clasp shut—though sometimes slowly, and is safe to cook and eat.
Most cases result from eating toxin-containing bivalve mollusks (e.g., mussels, scallops). Symptoms usually occur within 2 hours of consumption and include abdominal pain, chills, diarrhea, nausea, and vomiting. Symptoms usually resolve within 2–3 days.
Fact: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard.
Shellfish that close their shells completely can be stored for up to seven days. This includes oysters, littlenecks, butter clams, and cockles. Exception: Mussels can be stored for three to four days. Shellfish that cannot completely close their shells can be stored for three to four days.
Generally, when eating mussels in the United States, it is considered proper etiquette to discard the shell and continue to use your fork to pry out the additional mussels.
Mussels have a unique texture that balances between tender and slightly chewy. When cooked properly, they should be soft but firm enough to hold their shape. If overcooked, mussels can become rubbery and tough, so it's essential to steam or cook them just until their shells open.
Every mussel which is open (and stays open after being disturbed) should be discarded. There is also one cooking legend which says mussels which do not open after cooking are not safe to eat.
You may have heard of the old saying that you should only eat shellfish during the months that contain the letter 'R'. So from September through to April you can feast on oysters and mussels, but in the summer months they are to be avoided? Here is the truth behind the shellfish 'R' rule.
Many take this advice to heart, and never buy or eat seafood in the months between May and August. There are some who say a meal including more than one type of seafood ought to be reserved for the fall and Christmas, or that it should at least be restricted to months with an R (from September to April).
Mercury vapor or inorganic mercury is distributed by the blood to most of the organs in the body. However, the major target organs are the central nervous system and the kidney for mercury vapor and the kidney for inorganic mercury.
For adults, mercury poisoning is usually a reversible problem. The body can rid itself of mercury if the exposure to mercury is halted. Symptoms such as fatigue and memory problems seem to go away as mercury levels decrease.
The most commonly accepted methods of assessing mercury exposure are to test urine or blood. Both tests usually measure levels of total mercury (elemental, inorganic and organic). Elevated mercury in urine usually indicates exposure to an elemental or inorganic source of mercury, such as from a job that uses mercury.
Shellfish such as mussels, clams and oysters that are raw or not thoroughly cooked can contain harmful viruses and bacteria that can cause food poisoning. Thorough cooking usually kills any bacteria or viruses.
Toxic shellfish will taste and appear no different than nontoxic shellfish, and cooking does not destroy the red tide toxin. Testing is the only way to determine if shellfish contain unsafe levels of toxin.
When a mussel doesn't open, it doesn't mean that it's off. It simply means that it has super strong adductor muscles that just won't budge. You can prise it open with a knife and it will still be fine to eat. This is a myth that has persisted for no good reason.
A simple rule to go by is: “If you wouldn't drink it, don't cook with it!”. Your mussels should be cooked within about 3 – 5 minutes, and don't forget to make sure they are all open before tucking in!
The only edible part of a mussel is the mussel meat inside its shell—the shell is inedible, and any foreign particles it contains are not for consumption. Chefs use both freshwater mussels and saltwater mussels for culinary purposes, but consuming freshwater mussels poses some health risks.
