Before cooking to the mussels, you need to pry open the shell of the mussels, and then simmer, because the shell of the mussels is thicker, if you do not pry it open, it is difficult to cook, so after prying open the shell, you only need to cook ten minutes to be cooked.

The protein and amino acid content of mussels is high, with essential amino acids accounting for 33.2% of the total amino acids. Crude fat and fatty acid content is rich, especially the total amount of EPA and DHA accounted for 26.01% of the total fatty acids. In addition to rich Ca, Mg, Fe and other inorganic elements, Se content is also higher.