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After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime? [closed]

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Closed as duplicate by Sigma‭ on Mar 3, 2021 at 02:52

This question has been addressed elsewhere. See: After purge clams 6 time in salt water 20 mins each, why they still exudate much grime?

This question was closed; new answers can no longer be added. Users with the reopen privilege may vote to reopen this question if it has been improved or closed incorrectly.

I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water.

enter image description here

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At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins.

Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 142.

To begin, place the clams in a sink or large pot of cold saltwater (use 1/2 cup [150 g] salt to 1 gallon [3.8 liters] of water). Add 1/2 cup (70 g) cornmeal to help whiten the meat if desired. Leave the clams to purge for 30 minutes to 1 hour. Scoop the clams from the water, leaving the sand and grit behind. Have ready a clam opening knife (see "A Few Good Tools"). It is highly rec- ommended that you wear a protective glove on your nonwriting hand.

But I repeat 6 times...so 30 mins x 6 times = 180 mins of soaking!!! Mussels exudate less black grime every next time, but even after 6 times, water still has much black grime! See my pic under! Why???

enter image description here

Part 2, Step 2 has GIF that shows you what I mean.

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