Storage: Keep poached mussel meat refrigerated in its liquid in a closed container.
Shelf Life: 3 weeks.
Once drained, shucked mussel meat can be added to salads (try lettuce greens, tomatoes, a vinaigrette, pine nuts and shavings of parmesan), reheated as part of pasta dishes, soups, risotto or other entrees, or battered or breaded and deep fried or pan fried.
Because this meat is already poached, in terms of cooking it only needs to be reheated or fried just until the batter/breading has cooked. Overcooking can cause it to become tough.
