I first learned about Taylor Bay mussels from a restaurant we frequently ate at in the San Fernando Valley, Brandywine. Then we moved to Carlsbad, and didn’t have access to Brandywine. I decided to order some and cook them at home. I’m so glad I did, although I ordered way more than was necessary! I cleaned and de-bearded them on Friday and cooked them on Saturday, for us and guests. Some died from my aggressive de-bearding, so, next time, I will wait and clean them just before cooking them. Regardless, they were so plump and buttery, and practically no sand inside the shells! I will definitely buy them again! Also, the leftovers are great eaten cold the next day, or added to pasta and a favorite sauce.