All, Recipes, Seafood
To keep things eco-friendly and eliminate the prospect of gritty, sandy meat, we recommend seeking out a fishmonger to purchase rope-grown, farmed mussels. If you prefer buying (or–if you’re seriously close to nature–fishing) your mussels wild, soak them in cold, salty water for at least twenty minutes to clear out any debris. And whatever you do, don’t forget the crusty bread–crucial for soaking up the remainders of the briny, delectable sauce.
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