"Fresh mussels require two vital preparation steps that the vacuum-packed, cooked variety don't: debearding and discarding any with broken or open shells."
"These are so delicious, and all we've done is drop them in a little bit of wine. They are sweet and juicy, more succulent than the supermarket variety."
"Farmed bivalves such as mussels and oysters have the Marine Conservation Society's stamp of approval, rated best choice for consumers and recognised as a sustainable food."
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