2. After taking the mussels back, put a pot in the supernatant for 2 days, then change the water every 1 hour, and then change the water after half a day.
3, and then the next day, change it twice again, so it is basically clean, and finally it can be cleaned with salt water.
4, remove the gills, remove a large piece of cyan or yellow in the strip, squeeze out a little cyan dirt from the small hole until it is too crowded, and then remove the small hole, in fact, the cyan dirt in the intestine should be completely removed.
5. Rinse mussels with clean water, cut them one by one along the seam with a kitchen knife, and the internal organs will appear in front of you. White mussel meat is rich, thick and bright, with a strong fishy smell. Then pick them up one by one, float in the water, and scrape off the rotten parts with your fingers.