Serious Eats: Talk

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?

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