After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?
In both cases beneath, I steam the PEI mussels for 5 mins. on low heat, on a pan on my stove in 100 mL of white wine. I live in Toronto, Canada.
Case 1: Live mussels from Pusateri's or Whole Foods Market.
They're individually picked as in the left picture beneath, in a string bag like on the right.
or vacuum-packed. Most meat shrink and wither after the 5 mins. of cooking. The meat aren't clumps as they ought be, and can't be plucked. Rather, the meat has crumbled and dismantled, and I have to scoop the spindly slivers of meat with my spoon. See beneath.
Case 2: I've bought PC's Cooked then Frozen PEI Mussels weekly for the past year.
By comparison, every time that I steam these, the edible meat is fleshy like the picture on the right.
Best Answer
The President's Choice mussels in sauce are (properly) fully cooked and then frozen in packages for your convenience. I can't find heating instructions for their products but, regardless of which method you use, they should be prepared from frozen with the goal being to heat them - not cook them.
Regarding the live PEI mussels, you are overcooking them. If the meat is shriveled, they are overcooked. You can't just assume that 5 minutes is the ticket for properly cooked mussels.
While there are different methods of cooking mussels and other shellfish such as grilling or baking, for steaming, there are some tips to help ensure that the mussels are fully cooked but not overdone.
- Use a wide base pan so that the mussels are not overcrowded in the pan. Cook in more than one batch if necessary.
- Use a proper amount of cooking liquid. (Personally, I usually aim for ~.5" - 1", depending on the size of the shellfish.)
- Bring your cooking liquid to a boil, add the mussels to the cooking liquid (no steamer basket), and reduce the heat so that the cooking liquid is simmering - NOT BOILING. You want a gentle steam.
- Cover the pan with a clear lid. That will allow you to see when they start to open and monitor the cooking.
If you have uniformly sized mussels they will cook more evenly. So, two methods for finishing:
If the mussels are not uniformly sized and smaller ones are opening before others, pluck them out as they open. When the last ones are open, remove the pan from the heat and put all of the mussels back in the pan and let them sit covered for a minute or two.
If the mussels are uniformly sized and are pretty much opening at the same time, as soon as they are all open, leave the pan covered and remove from the heat. Let them sit for a minute or two in the residual heat and they will be ready to serve.
The reason for letting them sit for a minute or two in the residual heat is that some mussels will open very quickly, ~3 minutes. That typically is not considered enough time for them to be fully cooked. And if they take longer, an extra minute or two in the residual heat is not enough to ruin them.
Last but not least, remember that time can vary. Even with mussels that take longer, it's still a quick process. So it's important to keep your eye on things.
Pictures about "After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?"
Quick Answer about "After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?"
Regarding the live PEI mussels, you are overcooking them. If the meat is shriveled, they are overcooked. You can't just assume that 5 minutes is the ticket for properly cooked mussels.What happens when you overcook mussels?
That way, baking will heat them but not re-cook them. Any longer, and you risk a rubbery texture.How do you tell when steamed mussels are done?
Add the mussels to the pot and cover with the lid. Keep temperature to high. Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels. When the steam is pouring out from under the lid of the pot for 15 seconds, they are done!Can you cook mussels too long?
Be careful not to overcook mussels and definitely do not boil them covered in water like a potato or pasta as they will not open. Mussels need to steam not boil. The broth left in the pot after steaming is delicious. Serve it with the mussels and use bread to dip.Should you soak mussels in water before cooking?
Before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside their shells.Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon \u0026 Wine Broth
More answers regarding after steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?
Answer 2
If you want the mussels to not shiver, and they were not preprocessed, I don't recommend steaming them. I would cook em in liquid slowly and take them as soon as they open.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Julia Khalimova, Alex Favali, cottonbro, Pixabay