Sure—here’s a straightforward guide to cleaning mussels safely and effectively. Direct answer

• Rinse and scrub: Rinse the mussels under cold running water. Use a stiff brush or a sponge to scrub away any debris, barnacles, or seaweed from the shells.
• Debeard the mussels: Grab the “beard” (the brownish or fibrous tuft) near the hinge and pull it away from the shell. Use a towel to grip if needed.
• Soak for sand removal: Soak the cleaned mussels in cold salted water for about 15–30 minutes to encourage them to purge any sand inside. Change the water once or twice if it becomes very sandy.
• Check for freshness: Tap any mussels that are slightly open; if they close when tapped, they’re alive and fine to cook. If they remain open and don’t close, discard them.
• Store until cooking: Keep the cleaned, debearded mussels in a bowl covered with a damp cloth in the refrigerator if you’re not cooking them right away. Do not submerge them in water for long periods.

Detailed steps and tips

• Pre-cleaning prep: Keep a bowl of cold water nearby. If you’re cleaning a large batch, work in small groups to prevent the water from getting heavily soiled.
• Handling shells: Handle live mussels gently to avoid cracking shells. If a shell is chipped or completely open and won’t close when tapped, discard it.
• Purging sand effectively: For extra thorough purging, you can repeat the soaking with fresh salted water, especially if the batch is very sandy. Some people also use a short, gentle rinse in between purges.
• After cleaning: If you’re planning to steam, bake, or boil, you can proceed directly after soaking. If you’re sautéing, pat the mussels dry briefly to minimize splatter, then cook as your recipe directs.

Common questions

• Do I need to remove every shell before cooking? Not necessarily. You can cook mussels in their shells; they’ll pop open as they steam. Discard any that don’t open after cooking.
• Can I use fresh water to purge? Freshwater can kill the mussels, so use cold salted water (approx. sea-salt concentration) for purging rather than plain freshwater.

If you’d like, specify the recipe you’re using (e.g., mussels in white wine, tomato-based sauce, or a garlic butter style), and the steps can be tailored to your method.