Broth is a thin, clear liquid made from cooking meat, poultry, or vegetables in water. Cooking mussels in broth adds an extra burst of flavor.
- Discard any mussels that remain open when tapped with fingers.
Discard any mussels that do not close when tapped.
- Scrub mussels with stiff brush under cold running water. To debeard, pull threads from shells with fingers.
Pull any stray threads from mussels with your fingers.
- Soak mussels in mixture of 1/3 cup salt to 1 gallon water for 20 minutes. Drain water; repeat 2 more times.
- Place broth in large stockpot. Bring to a boil over high heat. Cover and boil 3 minutes. Add mussels. Cover; reduce heat to medium. Steam 5 to 7 minutes until mussels are opened. Remove from stockpot with slotted spoon; set aside. Discard any unopened mussels.
Steam the mussels until they open.
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