These should be alive when cooked, or eaten raw. The shell should be tight shut. A short stout knife is inserted between the shells close to the hinge, where a sharp twist will break the shells apart. The muscle is then cut where it joins the upper shell and where it joins the lower shell.
They can be grilled, deep fried or simmered in soups and stews.
These should be alive and the shell tight shut. The shell is scrubbed clean and the beard removed before the shell is forced open or the mussels are boiled vigorously for five minutes when any mussels that remain closed are discarded. Mussels can be steamed, grilled, baked or used in soups and stews.