More often than not, through the outer layer of the mussels, we can see inside a strip of black and blue sludge-like dirt, which is left in the intestines of the dirt, you must use scissors to kill and maim the intestines open, rinse with water, can be washed clean.

As for the intestines along what direction, sometimes, can be seen outside, but very often, the entire outer layer of the mussel looks very bright, there is no black and blue stripes, until killed and opened to find the dirt, for such a case, you can cut from the small hole there, along a certain curvature to cut down, really can not feel the case, only messy cut, in short, the entire intestines have to be all cut, the inside of all the dirt to go, and the inside of all the dirt. In short, you have to cut open the whole intestine and remove all the dirt inside, so that it can be considered the cleanest.

Of course, not only the inner layer of mussels have intestines, but also from the small holes to the outside, if the small holes are not ripped off, the intestines from the inner layer to the outer layer of the continuity. These should be cleaned.

Step 4: Clean the mussels. Rub the picked mussels with salt a few times to wash away the slime, float them into the water again, and scrape away the decay with your fingers.

After the above treatment, you will see the white mussel meat is plump, thick, tender and crystal clear. In this way, the mussel meat is considered to be really clean, you can feel free to use it to cook. However, before cooking the mussels, you should also knock the axe feet of the mussels as loose as possible, knocking soft is appropriate, so as not to cook will be hard.

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