What kind did you get?
I've had very good luck with the Prince Edward Island mussels, which are farmed & grow on ropes underwater, and so are much easier to clean. When I buy one of those net bags full (I think they're $2.99 a pound at Stop N' Shop right now) I rarely have to debeard them, and I don't soak them at all, I just rinse them, ritually, and never find grit in the sink afterward. I've never ground any sand between my molars, either. I try to cook them within two or three hours of bringing them home.
My problem is avoiding buying too many, since they're sold in premeasured bags, and I'm just cooking for one person: Me.
Last edited by saef : 09-19-2010 at 10:23 PM.