1, clean water. After buying mussels, don't cook them in a hurry. Instead, put them in clean water and put some salt in the water. Keep them for about two to three days, and then cook them after they spit out all the sand and mud. The flavor is particularly prominent.

2, cut open to get meat. Take out the cultured mussels and rinse them with clear water. First cut a gap along the edge of the clam shell with a knife, and then insert the knife along the gap to pry it open. After the mussel shell is opened, separate the mussel meat from the mussel shell, dig it out and put it into the basin.

3. remove the meat. First, remove the grayish yellow gills and the mud intestines behind them. It's natural to get rid of your cheeks. There's nothing to say. That big bluish-yellow thing is completely edible and doesn't need to be removed. All the blue dirt in the intestines should be removed, and the intestines should be opened with scissors and washed with clear water before they can be cleaned.

4. Wash mussels. Rub the picked mussel meat with salt several times, wash the mucus, float it in the water again, scrape off the rot with your fingers, and then rinse it with clear water.