64. Thaw frozen fish and shellfish slowly in the fridge. 65. Make raw shrimp happy by marinating them in salted cold water before rinsing, shelling and using as intended. 66. Farmed mussels are usually quite clean but if you do forage them yourself then put them in a bucket of cold salted water overnight and they will filter out any impurities. 67. Remove the beard from mussels before cooking - this is what looks like a piece of seaweed caught in their closed shell, get hold of it and waggle it about till you can pull it out. 68. DON'T cook any cracked mussels or any open mussels that refuse to close when tapped on the counter (they are sick or dead). Once cooked, don't serve mussels that are still closed (they were already dead before you cooked them). 69. DON'T overcook shellfish as it toughens easily, this is particularly true for scallops.
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