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When it comes to clams, mussels and oysters, their shells will open up to tell you when they’re ready. If cooking shucked oysters or clams, they’ll become plump and opaque when cooked and ready for eating. The edges of the oyster will begin to curl, but don’t overcook them or they’ll begin to shrink.
Mussels are my favorite and most are farm-raised these days, so all you have to do before using them is rinse them well. Use shallow bowls to serve the mussels and always put an extra bowl on the table for empty shells.
Using frozen mussels
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