The high protein content makes dead mussels perishable. It is all the more important to only prepare the specimens that are still alive.


In the CHEFS' CLASS we do it like this: Since the salt content of the natural habitat of the mussels is around 2.8-3.3%, we mix 30g of sea salt with 1 liter of cold water and put the mussels in it.


After a few minutes at room temperature, the mussels will open. Mussels that swim up are disposed of immediately, there was already air . . .