Food

Aaargh mussels!

My mussel-hating fiance is out of town, so I decided to make some for myself. I didn't soak them because I haven't in the past. I swear that I read somewhere that soaking normally isn't necessary anymore. Sadly, they were so sandy that they were inedible. Is this more common than I think, and should I always incorporate soaking into my prep?

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: