Title: Oyster, Clams and Mussels
Categories: Info Seafood
Yield: 1 Info

Oysters clams and mussels are shellfish known as bivalve mollusks because they have two shells that are hinged together, with a strong adductor muscle for opening and closing the shells. Bivalve mollusks purchased in the shell must be alive up to the moment that they are cooked ÄÄ or eaten uncooked, as the case may be. If these shellfish die in their shell, they are unfit to eat. When you purchase bivalves that are already shucked, make sure they are plump and smell fresh, not stale or with any hint of ammonia smell. They should also be stored and sold in their own liquor or natural juices; this is essential for maintaining their quality. Make sure your bivalves come from certified waters because they are "filter feeders", ingesting about 100 gallons of water a day in order to filter out the one-celled organisms that are their food. Anyone selling live bivalves in the shell must have a certificate tag indicating that the bivalves were harvested in approved waters.

Oysters

The waters in which oysters grow determines their unique flavor characteristics. Live oysters, when carefully stored (34-40øF) remain alive for up to two weeks after harvesting. Because you can't tell when the oysters you buy were harvested, it's always best to consume them within a day or two of purchase. Store them flat, with their cupped side down and the flat side up (this ensures that the oyster will be surrounded by its liquor). A thin layer of crumpled newspaper or rock salt in a rimmed baking sheet will help the oysters to sit evenly. Cover with some newspaper or a damp towel, if you like, to keep them cool and moist; do not store oysters in an airtight container or in fresh water, or they will die.

1. There is more than one way to shuck an oyster, but regardless of the method, be sure to protect your hand holding the oyster with several thicknesses of a dish towel or a heavy glove.

2. To shuck the oyster, use an oyster knife and hold the oyster with the cupped side down in one hand. Either at the wide, ruffled end of the oyster, or back alongside the hinge, insert the point of the knife between the shells (you may have to try this in a few locations until you find a spot that "gives").

3. Slide the knife blade into the oyster, across the top, flat shell, holding the blade flat against the upper shell to avoid puncturing the oyster meat. Slide the knife blade back and forth to cut the adductor muscle attaching the top and bottom shells.

4. Then gently twist t he knife blade to pry apart the shells and carefully remove the top shell, leaving the oyster and its liquor in the bottom shell.

Mussels and Clams

Store mussels or clams in a bowl or colander, or loosely wrapped in newspaper, in the refrigerator, covered with a damp cloth if you like. Do not store in an airtight container or in fresh water, or they will die. At the proper temperature (34-40øF), they will keep for five to seven days, but you really should cook them within a couple of days of purchase.

A mussel is often sold still attached to its "beard", a small bundle of dark fibers that the mussel uses to attach itself to its home base as it grows. Although it is not harmful to eat, you will want to remove the beard before cooking; using your fingers, or with the aid of a small knife, simply grab onto the beard and pull. occasionally, a small bit of the mussel tissue will come out with the beard, and this can cause the mussel to die within a few hours, so it is best to debeard mussels just before cooking them.

If the mussels you have purchased have no beards, they were likely removed by the processor, who does so in such a way that t he mussel tissue is not affected and no harm is done.

At one time, all clams needed "purging" to remove the sand from their systems before they could be cooked, but today most clams have been purged before they reach market. To test the clams you have bought, simply steam one open and taste it to see if there is any t race of sand.

To purge sandy clams, soak them in generous amounts of lightly salted cool water with a couple of tablespoons of flour or cornmeal stirred in to speed things up. After a few hours, the clams should have purged themselves of their sand.

Note: It is very important that in-the-shell oysters, clams and mussels be alive when they are prepared. Even though all were alive when you bought them, check again just before cooking. They should have firmly closed shells, or shells that close tightly when you squeeze them or tap them on the counter. Discard any that remain open. Also discard any that have cracked or broken shells. You may want to buy a few more oysters, mussels, or clams than a recipe calls for, in case you have to discard any before cooking.

Simply Seafood Winter 1994

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