1, cabbage mussels Ingredients: large or medium mussels 10 or so. A handful of cabbage: 1, cabbage washed, squeezed and chopped; 2. Shelling mussels, picking gills and squeezing mud intestines; Rub mussel meat with a handful of coarse salt for a while, rub out mucus and wash it; Add salt and knead it again; Repeat for two or three times until there is basically no mucus; After washing and draining, cut the mussel meat into two parts; Larger ones can be cut into thick strips; 3, heat the wok, add a little oil, add ginger slices when it is 80% hot, add mussel meat and stir fry; Stir-fry until the mussel is cut off and cook wine; Add a little light soy sauce (not too much, because the cabbage tastes salty) and a little sugar, sprinkle with chopped cabbage, add water, stir well and boil, cover with low fire and simmer for about 10 minute; 4. Transfer the chicken essence, sprinkle with chopped green onion, and collect the juice over high fire. Note: mussels are delicious, but they are cold and cold, so it is not advisable to eat more at one time, otherwise it will easily cause stomach upset.

2, mussels to cook tofu, stir-fry mussels in hot oil with an iron pan, mix with shredded ginger and yellow wine, and then put the tofu in the pot. The key to making this dish is to keep the heat in place, and stew until the tofu has holes.

3. Stewed pig's feet with wild pepper and mussel Raw materials: 500g of pig's feet, 200g of mussel meat, 50g of wild pepper, 30g of vegetable oil, 20g of refined salt, 5g of monosodium glutamate, 20g of white vinegar, 0/5g of cooking wine, 0/5g of ginger, 0/0g of shallot, 0/0g of kloc. Method: 1, scald the pig's feet completely, scrape them clean, cut them into 3cm-sized pieces, blanch them in a water pot, and cool them for later use. 2. Wash mussel meat with refined salt and white vinegar, cut it into pieces, and blanch it in a boiling water pot for later use; Sliced ginger, cut chives. 3. Place the clean pot on a strong fire, add vegetable oil, and when the heat reaches 50%, stir-fry the ginger slices, then stir-fry the pig's feet and mussels, cook the cooking wine and stir-fry, pour in the fresh soup, add the wild pepper, put it in a pressure cooker for 8 minutes, then pour it out, add refined salt and monosodium glutamate to adjust the taste, take it out of the pot and put it into a soup bowl, sprinkle with pepper and pepper. Features: strong flavor, slightly sour and spicy, unique flavor.

4. Braised mussel with bacon Ingredients: clean mussel meat 1 500g, ginger 2.5g, salted bacon 1 50g, Shaoxing wine 25g, bamboo shoots 50g, shallots 2.5g, bacon bones 2, refined salt 2.5g, water-soaked mushrooms 4, white pepper 25g, and cooking method. 2. Wash the mussel meat with a wooden stick, and boil it in a boiling water pot. When the water is milky white, remove the pot from the fire, wash it with water again, and cut it into pieces of the same size as bacon. 3. Put a person in the casserole to cook the original soup of mussel meat1000g, then add bacon, dried bones, chicken nuggets and mussel meat, bring to a boil over high heat, skim off the floating foam, turn to low heat, add onion, ginger and Shaoxing wine, stew until it is 80% rotten, then add bamboo shoots, mushrooms and salt, and take out dried bones and onion ginger after stewing. Remove the white pepper, serve in the original pot, and uncover before eating. Key points: stew mussel and bacon together, boil with high fire, stew slowly with low fire, and the heat is enough, which is crisp and delicious.

5, mussel stew raw materials: mussel meat 1 500g, pork belly 250g, Shaoxing wine 20g, onion ginger 1 piece, ginger 2 pieces, refined salt10g, flavor essence1g, pepper 2g. Production: 1, the pork is cut into pieces with a length of 4cm and a width of 1 cm, the mussel is removed from the mud intestines, and the hard meat on the top is beaten flat with the handle and washed. 2. When the wok is on fire, add mussel meat, onion, ginger slices, Shaoxing wine and a little water, boil with high fire, skim the floating powder, simmer with low fire for 10 minute, then add the meat pieces and stew with high fire, then simmer with low fire for 2 hours until mussel meat and pork are crisp and rotten, add refined salt and monosodium glutamate, and serve. Saussurea involucrata

6, mussel tofu soup, pure white, no different from fresh milk, sprinkle some garlic and pepper, and serve it steaming. Fresh white thick soup, turquoise garlic powder and brown mussel meat make a small hole of tofu, which makes people's appetite greatly. It is delicious and delicious with a spoon, like a fairy.