If a recipe calls for you to scrub and debeard mussels, the process will take just a few seconds per bivalve, says Cooking Light Test Kitchens staffer Mike Wilson. Try his advice for easily preparing this sweet- flavored shellfish with the below recipes.

Buying and Preparation
First, always buy fresh mussels, and use them within a day. Choose tightly closed shells, or those that are slightly open and snap shut when tapped. This indicates the mussel is alive; an open shell means it’s dead or dehydrated. Avoid broken or chipped shells. Once you’re home, remove the mussels from the packaging, and store them wrapped in a moist towel in the fridge to keep them fresh. Don’t store them in plastic, which prevents the mussels from breathing.

1. When ready to cook, scrub the mussel to remove any sand or dirt on the shell. Holding it under cool water, scrub each mussel’s shell with a stiff-bristled brush, such as those used for cleaning vegetables.

2. Next, debeard to remove the byssal threads (or beard), which connect the mussel to rocks or piling in the sea. Grab the fibers with your fingers, and pull them out, tugging toward the hinged point of the shell.