On 12/04/2003 3:51 PM, in article
.net, "Donna Rose"
> opined:

> 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?

Cornmeal