The Jacob‘ mussel ranks among the highest quality seafood. First clean the shell from the outside under cool running water (pic. 1).

Place the mussel in a kitchen towel folded enough times to protect the hand. Hold firmly and insert either a clam knife or a thin, short, blunt kitchen knife between the top and bottom shell (pic. 2).

Work the knife around to cut through the hinge muscle and remove the top shell (pic.3).

Clean the mussel of any existing sand and remove the gills so only the white muscle and the orange roe (corail) are left. Finally detach the mussel from the curved lower shell (pic. 4).