I use the farm raised PEI ones, and it's a pain to scrape off all those little tiny adhesions on the outside of the shell in addition to pulling out the "beards."
A restaurant guy I know said he doesn't scrub 'em that much, just rinses 'em good in salt water.
Can anyone say from experience whether those little pimple-looking adhesions on the outside of the mussel shells make a difference in taste/cleanliness? I wouldn't worry except that I enjoy the sauce the shellfish are cooked in, of course.
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