Once you have received your fresh mussels, the best way to store them is in the bottom/salad drawer of your refrigerator. Simply place them in a large bowl and cover with a damp tea towel - you want to eliminate as much draft getting to the shellfish as possible. Don't be tempted cover the mussels in tap water - this will destroy them pretty quickly!
When you are ready to cook the mussels, start by removing any mud or barnacles that may be stuck to the shells. Do this easily by simply rubbing handfuls of the mussels under running water. Next pull out any of the straggly, hairy 'beards' attached to the shells - these will be very unpleasant to eat.
Once you have cleaned and de-bearded the mussels, the next step is to pick out any suspects with open shells - give them a tap, if they don't close quickly afterward, discard them.
After cleaning, de-bearding and shell-checking, your mussels are ready to cook! Have a look at our three favourite mussel recipes of all time to get you started:
Our recipe pages are constantly updated, so do keep an eye out for new and exciting things to do with your fresh Cornish shellfish. We love to hear your suggestions too - so if you have any favourite recipes of your own you'd like to share, drop us an email to firstname.lastname@example.org or get in touch via Facebook or Twitter!