Traditionally mussels were eaten during the colder winter months because they were at their cheapest and best in the cool weather. However, fish farming, refrigerated transport and air transportation have made them available virtually throughout the year, and refrigeration keeps them safe.
Mussels are sold while still alive, and although they are now sold much cleaner than they used to be, it is important to follow careful preparation procedures, and particularly to ensure you discard uncooked mussels that gape open or have chipped shells.
**
Asian Recipes **
