First soaked in salt water for a period of time, disinfection and deodorization, and then the mussels rinsed with water, clean, with a kitchen knife along the seams of the cut one by one, the viscera and six bowels suddenly appeared in front of me. White mussel meat rich and thick, tender and bright, a strong fishy smell comes to the nose. Then a piece of a piece of picking all, again floating into the water, with a finger to scrape off the decay, and again after cleaning can be cooked.