A question about a recipe: Mussels for One (or Two)
I've never prepared mussels before, so I sure hope it's normal for a full dozen of them to appear dead or cracked. I don't think my kids will go for them, so it's not a big deal, there will be enough for me. But what about the ones that float? A bunch of them dove into the water when I put them in to soak, but some are still floating, 1/2 hour later.
Recipe question for: Mussels for One (or Two)
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Some wild-collected mussels might be sandy and benefit from a little time in salt water. But, keep in mind that mussels are more fragile than clams. Unless you're pretty good at mixing seawater, they may not open up and filter out the sand. Most are absolutely fine without a soak, and I'm disappointed that so many internet cooking sites recommend one.
A freshwater soak makes no sense to me although it probably doesn't do any harm if you limit it to 20 minutes or less. Over a longer period, the freshwater would kill the mussel. Even with the short soak, they'd be likely to just "clam up." Which means they aren't filtering anything out at all!