Went to coast to try poke poling for the first time with my middle child. No fish were harmed, but since middle child is an aspiring chef, we did bring home some muscles. Never cooked em before, but according to the all knowing google, we supposed to cook em in dry white wine with various herbs and such. Supposedly any that don't pop open during the cooking should be tossed as they was dead before cooking. I was thinking we could just open them up and toss on the grill (in the shell of course), but that would negate the pop open safety test? Anywho, since I'm not the most trusting of everything I read on the net, wanted to ask you fine folks what your thoughts were on muscle cooking and safety??