An old favorite from my days as a kid. We'd head out on Sundays for a drive out the country, and oftentimes this would end up at a beach, or we'd stop off at a favorite mussel-hunting ground on the way home. My dad always used to say with a grin, "the fattest ones are at the sewage outlet". This in the days when raw sewage was drained straight into the sea.
Nevertheless, we never got sick on mussels. Or of mussels.
The best way was the simplest: Clean the mussels of dirt, their beards, little stones, mud, tiny shrimp and fingernail-sized crabs, then pop in a pot with a small amount of water to create steam, and when the bottom mussels opened, they released more liquid which would then boil up to the next layer, and so on. Nowadays I might add some white wine and herbs; but the old way had simplicity. They were eaten right away; hours after pulling from the rocks.
If we had too many, we pickled the rest (cooked and shelled) in straight vinegar.
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