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Store mussels in a colinder covered with a damp cloth in the bottom of the fridge, and use within 24 hours. Do not keep in fresh water or the mussels will die.
Step 1
Check that all the mussels are closed. Give any that aren’t a gentle tap and discard those that don’t close, along with any that are cracked or damaged.
Step 2
Scrub the mussels well with a stiff brush under cold, running water to remove any barnacles. Pull away the tendrils or ‘beards’ from the sides of the shells.
Step 3
Cook the mussels according to your recipe and discard immediately any shells that have not opened up.