I bought a batch of mussels recently and made a fantastic wine broth for
them. They were delicious, but they were a bit gritty.

How does one assure that all the sand is removed prior to serving? Does
soaking them in sal****er for any length of time help? I seem to
remember something about oatmeal, but maybe I'm confusing this with
something else. Anybody have any ideas? And, would the same method work
with clams as well?

--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

To reply, remove the SPAM BLOCK