Storage and Preparation:
Mussels and clams can survive a day or two in the refrigerator stored in a colander set in a bowl of ice and covered with a damp towel. To prepare them for cooking, scrub the shells with a nylon brush and wash in several changes of cold water. Mussels have a beard that must be removed- pull it off with your fingers or pliers just before cooking. And as with all shellfish, discard any that won’t close or have broken or chipped shells.
Mussels and clams need only the steam created by poaching to cook. Once done, they’ll pop open. Any that don’t open are inedible- toss them