mussels, sprinkled with porridge oats, in a covered bowl to stand in a
cool place overnight; this will both fatten and clean them the next day,
scrub them very thoroughly, changing the water several times, and tear
off their beards. Discard any that are now open. Put the closed mussels
with all the other ingredients in a pan and bring slowly to the boil.
Boil fast for 2 minutes, then remove from the heat and strain off the
cooking liquor and reserve it. Throw away any mussels that are now
closed. The mussels are now ready to use.
be bought frozen without their shells. Frozen mussels can be boiled for
2 minutes with the ingredients specified above and then used as directed
in the recipes. However, their flavor is not as good as that of fresh