Do mussels and clams need to be soaked before cooking?

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

5 Responses

  1. Blackwidow says:

    Ina Garden (Barefoot Contessa) recommends that flour be added into the soaking water to expel impurities faster. I have done this and it works: no need to change the water every now and then. Just one soaking and the impurities are expelled in no time.

    I will try your suggestion of placing the mollusks and bivalves while soaking inside the ref.

  2. Blackwidow says:

    Opps- correction: It’s Ina Garten!

  3. Marie E Lucas Marie says:

    I bought Mahogany Clams yesterday, rinsed and placed them in a bowl of cold water. I then refrigerated them. Problem is the clams have emitted a slimy substance into the water. I have never seen this before. Is this normal? Does it happen often? Are these clams ok to eat? Thanks, Marie

  4. gracegab says:

    this informtion is VERY helpful. thanks, ms. connie!