Whether cultivated or wild, mussels must be carefully cleaned before being cooked
Choose undamaged, fresh-smelling mussels. Ensure they are all tightly closed; discard any that do not shut when tapped.
Scrape off any barnacles from the outsides of the shells with the back of a small knife.
With your thumb against the blade, pull out and detach any hair-like beards from the hinges of the shells.
Scrub each shell briskly under cold running water with a stiff brush; this will remove any sand. Discard any mussels with cracked shells and any that do not shut when tapped. Discard those that remain closed once cooked.
Do not collect mussels from the wild especially in summer.
If possible cook mussels on the day of purchase.
This technique has been used in the following recipe: