"First, the water must be naturally pure and unpolluted. Mussels are filter feeders, so in unclean water, they will store a large amount of toxins in their bodies."
"Second, it must be during the cold season, like from September to April. During this period, the seawater temperature drops, which isn't suitable for algae growth. This prevents red tides, which means the mussels won't be full of toxins."
"Third, you must choose mussels whose shells are completely closed, and they have to be alive."
"The toxins in shellfish don't dissipate even after being boiled at high temperatures. So, when eating wild shellfish, you have to follow these principles. Otherwise, you'll most likely be meeting your maker."
"Oh, right, one more thing. You have to boil them for at least ten minutes. Any that haven't opened after being cooked are dead and can't be eaten."
