Main Ingredients500g musselsSupplementary IngredientsOilSalt5g basil20g ketchup20g wine10g ginger3g pepperSteps1.Prepare the basil, salsa, ketchup, and ginger. 2.Pick the basil leaves, rinse them well, and then squeeze out the water and chop them into rice-sized pieces. 3.Put 2 tbsp of salsa, and 1 tbsp of ketchup in a bowl. 4.Add a pinch of pepper, and a few minutes of cooking time. 5. Add a little pepper and some wine and mix well. 5. Rinse mussels. 6. Then use a wire brush to scrub the surface of the shells clean, drained and ready to use. 7. High heat, sit in a pot of boiling water, add 2 tablespoons of cooking wine and two slices of ginger in the water, the water boils, will be cleaned mussels blanch, as long as the mouth of the mussels shells, a mouth, it should be immediately fished out. 8. Fished out of the mussels mussels under the head of the throat to rinse the water over the cooler. 9. When the mussels shells cooled down, a knife When the mussels are cooled down, use a knife to insert a pry from the mouth of the mussels into the inner wall of the shells, so that the shells can be separated from the shellfish. This is shown in the picture. The yellowish mussels are the females, already containing eggs, and the white ones are the males. The female mussels are more delicate and tasty than the males. 10. On a baking sheet, line with aluminum foil, light side up, arrange the mussels on the baking sheet, and then use a small spoon to spread the paste from step 4 on the mussels to fill them in. 11. Preheat oven to 230 degrees Fahrenheit for 10 minutes, and bake the arranged mussels for 10 minutes. 12. Remove from the baking sheet, and sprinkle the chopped leaves from step 2 on top. 13. 12. Take out the baking dish, sprinkle the chopped leaves of the nine layers of pagoda on the mussels, turn off the power, and then bake in the oven for 2 minutes. 13. Remove the baked mussels with chopsticks, and then arrange on a platter.