Hold the the shell (whlie its unopened or only slightly opened) in one hand, grip the beard in the other and pull; if it's too tough use some pliers.
beard
The beard of a mussel, also known as the byssal threads, is removed before cooking because it is not edible and can have a tough, chewy texture. Additionally, removing the beard makes the mussel more visually appealing and easier to eat. Cleaning mussels by removing the beard also helps to ensure that any sand or debris is eliminated, resulting in a cleaner dish.
The beard of a mussel, which consists of byssal threads used for anchoring to surfaces, is not poisonous. However, some mussels can accumulate toxins from their environment, particularly in harmful algal blooms, which can make the entire mussel harmful to eat. It's essential to ensure that mussels are sourced from clean waters and properly prepared to avoid any health risks. Always check local advisories regarding shellfish consumption for safety.
A freshwater mussel is also called a unionid mussel or naiad.
A bearded mussel is a mussel found off the coasts of Britain, Latin name Modiolus barbatus, also known as the horse mussel or the horse-bearded mussel.
A mother zebra mussel pushes out an egg that grows into a another zebra mussel.
Yes, mussel is high in cholesterol. In 3 oz of mussel there is 48 mg of cholesterol.
The mussel is a bivalve mollusk. When the tide rushes in, that mussel will clam up.
The homophones for "mussel" are "muscle" and "muzzle."
Mediterranean mussel was created in 1819.
Duck mussel was created in 1758.
Blue mussel was created in 1758.