Q: What does it mean to “beard” mussels and how is it done?
A: It does seem a curious choice of word because it doesn’t mean that a mussel is aged. The “beard” is the common name for the byssal threads – the fibres that hold the mussels firmly to the rocks and other mussels in the seabed. Scrub the mussels all over with a stiff brush before bearding them. To remove the beard, hold a single mussel with your fingers (sometimes using a small towel helps provide a better grip) and give an abrupt tug down and away from the hinge; if the beard is pulled out the opposite way, the mussel inside the shell can be torn or even killed. Discard the byssal threads and rinse the mussels again under cold water; dry with absorbent paper before cooking them.
Q: How do I open oysters?
A: Protect your non-opening hand with either a tough glove, or a tea-towel wrapped around the oyster; lever an oyster knife (also known as an oyster shucker), or another short, pointed, rigid-blade knife, between the shells at the hinge, and twist to pop the shells apart. Cut through the muscle joining the oyster to the shell; discard the top shell (try to save any oyster liquor for added natural flavour). Place the bottom half the shell, with the oyster, on a tray with a bed of rock salt to hold the oysters upright.
Q: How do I open live scallops before cooking them?
A: Scallops bought on or off the shell are usually prepared already – simple remove any small brown parts that are left. If the recipe specifies white meat only, gently detach the orange roe with your fingers, and if you wish, keep it for another dish. To open live scallops, put them on ice. When they start to open, hold each one, dark side up and hinge facing slightly away, insert the point of a strong knife from the right-hand side between the shells and the slide along to cut the hinge. Discard the top shell and peel the dark mantle and gut off the pale meat by scraping from hinge to front, pinching the mantle firmly to the knife. Slide the knife under the meat to separate it from the shell and trim off any remaining dark threads or wispy brown beard.
Q: What is the best way to prepare cooked lobster?
A: Place lobster upside-down on a chopping board; hold the tail where it joins the body to flatten it out. Carefully plunge a large, heavy and very sharp knife through the lobster to the chopping board then cut in half lengthways through the centre of the body and tail. Turn the lobster around and cut in half down the centre of the head. Chop the claws and legs off the body; crack the claws with the back of the knife and extract the meat from claws and legs. Pull the two halves apart and, using a small spoon, scoop out and discard the liver and brain matter. Rinse under cold water then press the shell on both sides to loosen the meat; it should come in a single large piece.
Q: How do you bone fish?
A: Cut off the head of the fish behind the gills. Slit the belly and remove the entrails. Open the belly out and “stand” the fish upright. Press along the back to loosen the backbone, then ease it off the flesh. Cut off the tail.
