The mussels are best prepared as close as possible to serving. Working with one mussel at a time, insert a very small palette knife along a straight side of the mussel shell to prise open the two halves of the shell. Carefully loosen the muscle with the palette knife to release the mussel, taking care not to cut the mussel. Gently remove the top half of the shell and use the palette knife to completely release the mussel into a small bowl, making sure to catch all the juices in the bowl too. Repeat with the other mussels.
Pick up each mussel (one at a time) by its beard and carefully snip the beard away using a pair of scissors.
Store the mussels in the juices in an airtight container in the refrigerator until needed.
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