thodesmet

Hello, I know this is an old thread, but I was wondering if a stock made from mussels would taste more intense if I leave the mussels in after they opened and just throw them away afterwards? Maybe I can use a lower quantity because they stay in longer? Would it make a big difference in taste if I'm using a combination of mussels and other clams like razor clams? Would cooking the stock sous-vide work? Thank you!