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What's the finest chinois to filter out grit from mussel broths?  

I'm craving to buy a [chinois](https://www.chowhound.com/post/extra-super-fine-mesh-strainer-1084225?page=2) to filter out the grime from mussel broth, but the issue is that online websites don't specify the [mesh](https://www.finecooking.com/article/what-we-mean-by-medium-or-fine-sieve) or filtration size. What do you recommend? Perhaps I should just buy a [re-useable coffee filter](https://www.amazon.com/stainless-steel-coffee-filter/s?k=stainless+steel+coffee+filter)?  

[Mouclade French mussels in cream sauce and curry - Beyond Sweet and Savory](https://beyondsweetandsavory.com/mouclade-french-mussels-in-cream-sauce-and-curry/)

> Strain the mussel juice through a sieve lined with muslin to get rid of any sand or grit.

[Steamed Mussels with Wine and Saffron | Martha Stewart](https://www.marthastewart.com/951456/steamed-mussels-wine-and-saffron)

> If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary.

[Mussel juices are always murky - Cooking Discussions / Cooking, Cookbooks, Ingredients - Hungry Onion](https://www.hungryonion.org/t/mussel-juices-are-always-murky/15639/2)

> 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.