Does anyone have some advice on grit free mussels? I've seen great mussel recipes here, but haven't been able to find info on this topic.
In the past I've soaked them in regular water briefly and on other occasions brine (1/2 cup per qt of water per James Peterson recommendation) longer. Too long in the brine (more than a few hours) killed them and I've heard that regular water can kill them as well. Or at least kill them before I want them dead.
Having been disappointed by gritty mussels in the past, I'd be interested to know what other folks are doing, if anything, to avoid this.