Mussels are a kind of mollusks, also known as river crooked, mussels, crooked children, etc., living in freshwater lakes, ponds, swamps, rivers and other underwater, half-buried in the sediment. Almost no one from the countryside out of the editor like this has not seen this thing. I remember when I was a child there are everywhere in the river, never eat, listen to the adults said mussels have a lot of parasites, so I feel very horrible, but with mussels to feed the ducks is often done.

In fact, mussel meat is rich in protein, calcium and other trace elements needed by the human body, is a good food and rare medicinal herbs. 100 grams of mussel meat, containing 10.9 grams of protein, calcium 248 milligrams, 26.6 milligrams of iron, zinc 6.23 milligrams, phosphorus 305 milligrams of vitamin A243 micrograms of selenium 20.24 micrograms, carotene 2.3 micrograms. Regular consumption has the effect of brain-healthy, nourishing Yin and liver, bright eyes and teeth. Relevant information shows that mussel meat can also remove ethanol toxicity, clearing heat and nourishing Yin, improve the body's immunity, is an important medicinal herbs in Chinese medicine.

When I was a child, my father put the mussels back after treatment and put them in the tank to purify the water, the reason is unknown. Only after growing up did I realize that mussels are a superior delicacy, cooked in a thick soup, fresh and fragrant. Many people know that mussel meat is extremely difficult to cook, mainly mussels in the axe foot and its edge of the fleshy structure of the reason, the more heat the more likely to harden, so before cooking have to use a wooden stick to repeatedly beat the edge of the axe foot, so that its loose structure of the meat to change, it is easy to cook and eat.

The mussels should be kept in water for two or three days after purchase, until they spit out the mud and sand before cooking. Fresh mussels shell cover tightly closed, not easy to open by hand, mainly because of the shell suction muscle (referred to as mussel column). Closed muscle is the mussels open and closed switch, once closed, want to open with bare hands is extremely difficult, if you can open with your hands, it is a dead mussels, open will have a fishy smell, and gray meat, bacteria have multiplied, must not be eaten.

Fresh mussels to take the meat, the left hand should hold the mussels, the right hand holding a knife by the mussels at the mouth of the water close to the side of the inner shell wall and slowly stabbed into the body, stabbed into the depth of about one-third, and then scrape the mussels to shorten the suction shell muscle, in order to open the mussels, of course, can be used to cook with hot water, it will be naturally open.

The picking of mussels is also a key part of the mussels, after the opening of the first to remove the gray-yellow gills and the mud behind the intestines, often intestines in the sediment is not easy to remove cleanly, you have to use scissors to cut open the intestines, and then repeatedly rinsed with water, can also be used to rub the salt, and then to remove the mucus, you can use for cooking.

The following is a casserole bacon stew mussels practice:

Mussels 2000 grams, bacon 150 grams. Accessories 50 grams of asparagus, 30 grams of mushrooms, 25 grams of cooking wine, 5 grams of white pepper, 3 grams of ginger, green onion and salt.

1, fresh mussels cleaned and cut into pieces spare, ginger sliced scallions cut into sections, asparagus peeled and sliced, mushrooms peeled and sliced.

2, will be soaked in water bacon washed, cut into 3cm * 1cm strip.

3, the mussels with a wooden stick knocked loose to wash, cold water in a pot to boil, until the soup becomes white, fish out the mussels standby.

4 casserole into the boiled soup, and then into the bacon and mussels, high fire boil, remove the foam, turn the fire, under the green onion, ginger wine.

4Stew to eight mature, under the asparagus, sliced mushrooms, salt, stewed after the ginger and scallions, sprinkle with white pepper.

Reveal the cover before serving, remember never put MSG, because the mussels themselves are rich in fresh flavor, put MSG will be anti-taste.

A friendly reminder, mussels contain a high concentration of pentavalent arsenic compounds, and a large number of Vitamin C will form trace arsenic, so try to avoid and beer, Vitamin C-rich fruits at the same time.

Recall that "snipe and mussels, fisherman" allusion to modern life, there are many such stories, but I wish everyone is a fisherman, but it is best not to go in the others to profit, think of everyone is a winner, the world will be much better!