For black mussels, buy them fresh and live. Give them a tap—if they close, they’re alive and ready to party. If they stay open, toss them (they’re not being rude; they’re just dead). Scrub their shells with a stiff brush and yank off the little hairy “beard” sticking out. Then steam them for 5–7 minutes until they yawn open.
For green mussels, if they’re frozen, no need to thaw—just toss them straight into your sauce or curry. They’re already cooked, so you only need to heat them through. If you buy them fresh (rarer but possible), treat them like black mussels, but expect a longer cooking time—about 10 minutes.
Here’s a funny truth: people often panic about “the beard” on black mussels. It’s just a clump of fibers they use to cling to rocks. Pull it toward the hinge of the shell, and it comes off like a stubborn tag on a new shirt. No biggie.
