Mussels are the best when bought and cooked on the same day, though they can last in the fridge for 1 to 2 days if you need to buy them beforehand.
Not all gaping mussels need to be discarded. You can quickly test to see if it’s still alive by tapping it on the counter or against another mussel. If it closes, that means the mussel is still alive and you can use it. If it doesn’t move, throw it away. Some mussels that are stressed, but not dead, will open slightly, so give them a quick check before throwing them out.
If you don’t want to use a dishcloth, you could also use damp paper towels.
If you find you won’t be able to use your mussels in time, you can transfer them to a resealable plastic bag and store them in the freezer for up to 2 to 3 months.
The mussels will “breathe” and expel salt and dirt from their shells as they soak in the salt water. It helps purify them, and it’ll give you a much nicer eating experience.
Don’t dump the water and mussels into the colander, as all the salt and grime that was released during the salt soak will just end up back on top of the mussels.
If you have trouble removing the beard with your fingers, try gripping it with a paper towel or scraping it off with a knife. If you can’t get the entire beard off, that’s okay, too. They’re edible and won’t hurt you if they get cooked in with your meal.
If you notice any beards you missed earlier, take a moment to remove them now.
The shell of the mussel should be smooth to the touch. If you feel any bumps or rough spots, scrub that area a little harder.
With mussels, it’s better to err on the side of caution and get rid of any suspicious ones. The last thing you want is to end up with food poisoning!
You could also set them on a clean dish towel if you don’t use paper towels.
