That black "shit" in mussels

I made a mess of mussels yesterday.

P1040382 by Ramon321, on Flickr
I love mussels. But this particular batch, while very tasty, off-put me by how much black stuff was in the middle of the meat. I know I'm supposed to just ignore it, but can't. It is unappetizing. Yeah, plankton this and that.

Is there anyway to avoid this? In one or two mussels in a batch -- fine -- gotta toss a couple of dead bums while cleaning, and then that don't open while cooking. Could toss overly black filled meat on some. But my yield is decreasing

But, in all of them? Purchased Mariano's, $2.44/lb. PEI label. The inside of everyone filled with this black substance.

Reluctant to crave again soon. And it doesn't help when trying to introduce people to "new" foods. Some sort of soak and purge?

I remember years ago reading that you should slam a live lobster down on the ground to scare it into crapping before tossing the poor beastie into the boiling cauldron. ("Someone grab a mop!") Never tried it. Doubt I will. But I don't forget. Though the lobster (or mussel) surely does.

-ramon

i think you're stuck with it, it's their "stomach" contents. unless you can find an accomodating mussel farmer that will starve their mussels before harvesting. i much prefer mussel foi, where they force feed them with special fatty diatonic plankton, engorging them - a big black, gooey explosion of mussel guts greets me with every bite.

Where can one purchase mussel foi? I have never heard of them.

Timing is great for the topic, since today is cold and miserable so instead of a cookout I picked up 10# of mussels to steam then put in garlic butter.

Heading towards PEI and Madeline Islands in a few weeks where the stuff is farmed. Mussels galore -don't recall a lot of black gunk. Once in a while there is a sac/vein-like thing( I assumed it was the poop shoot) that pulls out intact. We de-vein shrimp wonder if same is possible with mollusks.

exvaxman wrote:Where can one purchase mussel foi? I have never heard of them.

just joking, muahaha! i think i could eat mussels (in butter & beer of course) every day. must go to publican soon for their giant, delicious mussels.

I remember years ago reading that you should slam a live lobster down on the ground to scare it into crapping before tossing the poor beastie into the boiling cauldron

I don't know why reading this made me snicker for about 5 minutes. I guess the visual imagery. I can't help but wonder if slamming a lobster to the pavement causes it to crap itself (term might be more applicable if said lobster was wearing pants), wouldn't tossing it into boiling water deliver the same reaction?

Maybe you could douse the mussels/lobster in lukewarm coffee and then blow cigarette smoke on them?

LOL!!!!!