What's the finest chinois to filter out grit from mussel broths?
I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just buy a re-useable coffee filter?
Strain the mussel juice through a sieve lined with muslin to get rid of any sand or grit.
If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary.
I strain clam broth through a paper towel set in a sieve, before stirring in butter and parsley. I don’t see why this wouldn’t work with mussels, although I’ve never had a grit problem with them.