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Mussels

There is nothing better for opening them up than to oil them with olive oil, and nothing else. And afterwards, when you want to separate them, soak them in cold water; that is the secret. And you will see that the oil, although it seems to be imbued, will separate itself from the water as does grease. Mussels become stronger in cold water, and warm water would dissolve them with difficulty, although having been reheated, the mussels are then more handleable and easy to dissolve in the water.