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Look for fresh mussels that smell clean, like the ocean, with tightly closed shells.
Refrigerate mussels in a bowl covered with a damp towel. Never store mussels in water or in an airtight container—either method will kill them. Cook mussels as soon as possible, but keep for up to a week.
In a large saucepan, boil mussels in white wine. Reduce heat to a simmer until shells open; discard unopened mussels. Serve in a bowl with broth.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.