- 1). Scrub the mussels with a stiff brush. This will loosen sand and grit. Remove the debris around the beard by tugging with your fingers.
- 2). Rinse the mussels under cold water. Do not allow them to sit in the water, as doing so will kill them.
- 3). Remove the shells from the mussels. Throw away any shells that are open or broken. Check to see if the mussels are alive by tapping on the shells. If the shells do not close, then discard them.
- 4). Pour 1 cup of white wine or water into a saucepan. Add the mussels and then cover the pan with a lid.
- 5). Place the saucepan over medium-high heat. Bring the liquid to a boil. Once steam begins to release from the sides of the pan, reduce the heat to a simmer until the mussels begin to open. This will generally take about five minutes.
- 6). Shake the pan gently to move the mussels so they cook evenly. Keep a close watch on the mussels. Remove each mussel one at a time when the mussels open.
- 7). Serve the mussels in the shells. Throw away any mussels that did not open.
- 8). Store the mussels in the freezer for up to three months. Place them in an airtight container or freezer bag and add the mussel broth. Store the mussels in the refrigerator for no longer than three days in an airtight container.
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