2, then the next day, change it twice again, so it is basically clean, and finally it can be cleaned with salt water.
3, remove the gills, remove a large piece of cyan or yellow in the bar, and squeeze out a little cyan dirt from the small hole until it is too crowded, and then remove the small hole, in fact, that is, the cyan dirt in the intestines should be completely removed.
4. Rinse the 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. The white clam meat is rich and thick, fresh and bright, and a strong fishy smell comes to the nose. Then pick them up one by one, float them in the water again, scrape off the rot with your fingers, and cook as you like after cleaning.