so I'm trying to figure out what was censored.....
when it dawned on me. I believe the words you were looking for are salt water....two words, not one!
When you buy the mollusks, keep them refrigerated no more than a day. Do not let the bag seal or they will suffocate. Don't leave them on ice, or they can freeze. When you are ready to cook them, rinse them under cool water, making sure that any that have popped open close again. If you are not sure, gently tap on the open ones...they should close. If they remain open, discard them.
I'm not sure what your recipe is...but normally, for mussles, I'll have my sauce complete, just waiting for the addition of the mussles. Drop them in, cover, and let steam for a couple of mintutes. Discard any that have not opened, and serve immediately.
If I am doing clams, especially for a sauce, I steam them seperately, so I can be sure I've eliminated all the sand. Then I add them to the sauce, toss and serve.