Before cooking frozen mussels, they must be properly defrosted. To do this, the frozen mussels should be removed from the bag, then placed in a colander and the colander is placed in a deep bowl and placed on the top shelf of the refrigerator.
After the ice has completely melted, the product should be left in a colander and rinsed thoroughly under a strong stream of lukewarm water. This procedure will help you get rid of the sand that often remains in the mussels after cleaning them.
Some advise frozen mussels to be cooked directly without defrosting, by dropping them into boiling water or in a heated pan. But the prevailing opinion is that seafood should never be forcibly defrosted.
Refrigerated or at room temperature only! No water or microwave! This is how seafood spoils. Especially mussels, they usually turn into rubber easily. The essence of slow defrosting is to keep the moisture inside them as much as possible, not to "evaporate".
Frozen mussels can be stored in the freezer for up to 3 weeks. Mussels without shells can be stored at -18℃ for up to 2 months. It is not recommended to store cooked mussels - dishes with them spoil very quickly.
Frozen mussels are usually sold without the shells. They can be boiled, stewed, baked and fried. Such mussels are added to various vegetable and fish soups, seafood soups, pasta, mussel salads and are also served with a side dish of stewed or fried vegetables.
Have a look at how mussels are served.