1. Take the mussel home, insert a third of it obliquely along the mouth of the mussel with a knife, scrape off the adductor muscle, then break the mussel and cut off the other adductor muscle to take out the whole mussel meat.

2. Remove the internal organs and leave the axe feet and cloak. Mud sausage is black in color and can be cut open with a knife to wash away the sediment inside. After cleaning the meat, you can add some salt and vinegar and knead it again. Rinse with water and you can get crystal clear mussel meat.

3, pay attention to mussel gills don't eat, after breaking mussels, there are a few yellowish things like a comb, to throw away.