The mussels have been cleaned, so they are “restaurant-ready”. Just give them a good rinse and throw them right in the pan. You may have to trim a few beards, but for the most part they are clean.
For best shelf life, keep the mussels refrigerated and covered in ice or a damp towel while allowing them to drain at all times.
Stop in, call us, or email at firstname.lastname@example.org.
Orders will be taken through Thursday morning 11 am this week, and will be here for you to pick up on Friday after 11 am.