I buy live mussels and clams from Diana's Seafood in Scarborough, Toronto. It's far from home, so I go just once every one or two weeks. I always "Purge" Clams Before Cooking to Get All the Sand and Grit out of Them.
- Mussels ought not be frozen, right?
Thus I freeze live clams and eat my live mussels first.
- I'm guessing I ought purge them BEFORE freezing, when they are still alive and can eject the grit. If I freeze then purge, they're dead and can't discharge grit.