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So, I hadn't cooked all of the mussels last night. I went for the remainder tonight, but at first I thought they'd all died in the fridge -- the first half dozen were all gaping and unresponsive. Eventually, though, over half of the remained were tight, even with my paranoia throwing out anything gaping a little bit, or even tight but sort of wobbly side to side if I pushed with my fingers.
I cooked them, in water and mead, and most of them fell wide open quickly. The ones that were partial I tossed, though at least one of them had like the biggest mussel meat -- maybe they were holding out longer? I dunno. Tasted fine, and this time I had more surviving broth to dip bread in. Though the broth actually tasted worse after adding olive oil and pepper.
This whole "avoid corpses" thing is kind of stressful. Guess I'll be a bit more confident if I don't get sick in the next 48 hours.
Also my whole apartment smells fishy now. Drawback.
I cooked them, in water and mead, and most of them fell wide open quickly. The ones that were partial I tossed, though at least one of them had like the biggest mussel meat -- maybe they were holding out longer? I dunno. Tasted fine, and this time I had more surviving broth to dip bread in. Though the broth actually tasted worse after adding olive oil and pepper.
This whole "avoid corpses" thing is kind of stressful. Guess I'll be a bit more confident if I don't get sick in the next 48 hours.
Also my whole apartment smells fishy now. Drawback.