The flesh meat is frozen and stored well after removal from the shell and stored in tight wrapped plastic to avoid burns and contamination by the freezer. Clam Meat has a tough texture and a salty taste that appeals to fish lovers everywhere. Be careful when defrosting and cooking frozen mussel meat to improve flavor and avoid contamination of foods.
Frozen cooked mustard meat can be tempted to take a spicy main course.
Defrost the frozen shrimp meat overnight in a sealed container. Place the container in the refrigerator to allow the meat to defrost slowly for about 12 to 24 hours. With this method, mussel meat can be thawed without the risk of food poisoning.
About 1 Essl. in 2 tablespoons. of olive oil in a medium-sized pan over medium heat. Allow the oil to warm for a few minutes. Check the heat of the oil by leaving a drop of water in the pan. When the water is warm, the oil is ready for use.
Put celery, onion and garlic in olive oil. Soak these ingredients in olive oil for about five minutes.
Put the thawed mussel meat in the pan and cook the meat on the first side for about three minutes. Use a pair of pliers to turn the mussels on the other side and allow the meat to cook for another three minutes. The goal is to warm the mussel meat and give each side a slightly crisp, golden brown color.
Serve the mussels with some cooked vegetables and a side of garden salad or potato salad.