The method is as follows: 1. Take more than ten mussels (generally used for cooking for a family of three), soak them in cold water and let them fully swell (the cold water can be used to make soup after settling).

2. The dark piece inside is the "yellow" color of mussels. The nutrients are concentrated here and it is also delicious. Do not break it when washing to avoid unnecessary losses.

3. The outer hair is the dried mussel gills. It is fishy and sandy, so it must be peeled off carefully (do not tear off the flesh).

Peeling off the gills is the main step in washing mussels.

4. After processing the mussels one by one, rinse them with clean water and set aside.

Mussels are mainly used as raw materials for making soups. They can be cooked with vegetarian vegetables such as radish, taro, winter melon, and tofu, or with old hens, ribs, pig's trotters, etc.

No matter what kind of soup is paired with mussels, pay attention to the cooking time.

When serving vegetarian dishes, you can cook it together with the main dish so that it can be fully simmered; when serving meat dishes, cook the meat dishes until they are half cooked and then add the mussels to avoid overcooking.

Only by properly mastering the cooking time can you fully feel its unique flavor and fully absorb its rich nutrients.