Howzit. I was checking through some of the entries & thought I should add one that works great for me. Collect your legal amount of black mussels at spring low, check in the crevices beneath seaweed for the MUTHERS, the cleaning of the outside is a schlepp, scrape off any growth & brush off with a wire brush, rinse well, place in a baisin on scrunched up empty onion bags, or other, in the shade for 6 hours in fresh sew water, changing the water often. Try not to stack mussels on each other, they do siphon up discharged sand from others. Grab a large flat bottom pootjie pot. With a pliers, grab & rip out the beard, towards the pointed end of the mussel, one firm action is best, any repeated pulls usually fail as they clamp up tightly. Pack them pointed end down into the pootjie, keep them standing straight up, use empty clean ollycrock shells if needed to support. Cover the pot with lid, add no water or wine or salt, nada. Place on high heat, once bubbles & steam escape from the lid, remove. It's surprising the amount of liquid that comes out. Remove the flesh & enjoy with tabasco, lemon & garlic butter. The liquid can be strained, seasoned & makes a wonderful broth. Try with oysters too. I freeze the beards fresh, they are great as ice-block-chum for blacktail gully fishing.
Howzit. I was checking through some of the e
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