Mussels Part 2

After discussing mussel cleaning techniques with a Belgian in the grocery store, I decided to try cleaning and steaming mussels again. I have to say it was far more successful this time. I did keep the rule that they should be closed before they are cooked and pop open when they are cooked. I have to say it is a little creepy to feel them close in your hand when you tap them. One of them kept opening up and I'd have to keep tapping it. It did shut every time. I tossed out just a few mussels this time and I didn't soak them in any water other than the water in which they were packaged. I did cook them within hours of buying them on Saturday. They were very delicious with just a little butter, white wine and shallots.