1.

Thaw the mussel shells thoroughly in cold water, then rinse them under running water to remove the surface impurities, and if they are fresh mussel shells, remember to remove the cilia on the inside

2.

Cut the finely chopped scallions into thin green onions and set aside, or you can use scissors to cut them

3.

Mix 2 tablespoons of soy sauce and 2 tablespoons of wine sauce as the marinade

4.

Create the mussel shells with the green onions, and mix well to make the sauce.

Mix 2 tablespoons of soy sauce and 2 tablespoons of wine as marinade

4.

Pour the marinade evenly over the mussels and marinate for 10 minutes

5.

Put the mussels into a steamer to steam for 8 minutes, an electric steamer or a steamer put on a stovetop burner directly can be used, the performance of different pots varies, but in general, between 6 and 10 minutes is more appropriate.

6.

When the mussels are done steaming, start making the scallion oil: pour 3 tablespoons of cooking oil into the pot, heat it until it just smokes, turn off the heat, and remove the pot from the stovetop

7.

Sprinkle in two-thirds of the scallions, which should not be done ahead of time, but poured on the pot as it is

8.

Steam the strained scallions into the pot, and then pour them into the pot. >

Pour the strained scallion oil over the steamed mussels

9.

Place the mussels on a nice flat plate and top the shells with the remaining fresh scallions