Mussels, also known as corrugated mussels, are a specialty of China. Because the mussels are tender and tasty, inexpensive and delicious, they are regarded as a delicacy by people. Fresh mussels, shell bright and clean, mussel shell cover is tightly closed, not easy to break open by hand, two pieces of shell tightly closed tightly, not easy to break open by hand, smell no odor. With a knife to open the mussel shell, the internal color is bright, white meat; if the shell fur off, shell black, two pieces of shell open, smell the smell of foreign odors, indicating that the dead arkshell, bacteria are most likely to reproduce, the meat is easy to decompose and produce spoilage, the mussels can not be eaten. Selection of mussels, not the bigger the better. The shell is about 5 centimeters, so the mussels are more tender and not too fat. From the shell, glossy, smooth surface, the periphery of the mussels with green color, more fresh. \x0d\ There are many people who buy them and then wash them directly, in fact, this practice is not scientific! \x0d\\ mussels after getting back, it is best not to simply rinse with water to process, \x0d\ a: first remove the gills, in the bar inside a large piece of green or yellow part of the removal, but also then squeeze out a little green dirt from the small hole, until squeezed out of the squeezed out, and then remove the small holes, in fact, that is, the intestines of the green dirt should be all removed \x0d\ two: and then get a basin filled with clean water to soak for 2 days, then start to change the water every 1 hour, half a day later in the change of water. \x0d\3: After the second day, change the water 2 times, so that basically the surface of the stains and so on are clean \x0d\\2\3 steps are for it to be able to spit out the sand mud and so on \x0d\4: with the right amount of salt water can be cleaned \x0d\\\ mussels rinsed with clean water as much as possible, with a cleaver along the seams of the place will be one by one to cut, the viscera and bowels of the body suddenly appeared in front of you. The white mussel meat is rich and thick, tender and bright, a strong fishy smell comes to the nose. Then a piece of a piece of picking all, once again drifted into the water, with a finger to scrape off the decay, and again cleaned will be able to cook dishes. \x0d\\\x0d\\p>