The parts of the mussels are broken down as follows, mussels gills and intestines and other internal organs can not be eaten, the rest are edible:

Mussels cleanup steps:

One, the food market to pick a good mussels, you have to ask the master of the sale of aquatic products to help you kill and take out the mussels will be as follows:

One, mussels to buy home, as long as the gills and intestines and other organs of the mussels are removed. Wash them.

Through the outer layer of the mussels, you can see inside a strip of a circle of black and blue sludge-like dirt, which is left in the intestines of the dirt, you must use scissors to kill and maim the intestines open, rinse with water, can be washed clean.

As for the intestines along what direction, sometimes, can be seen outside, but very often, the entire outer layer of the mussel looks very bright, there is no black and blue stripes, until killed and opened to find the dirt, for such a case, you can cut from the small hole there, along a certain curvature to cut down, really can not feel the case, only messy cut, in short, the entire intestines have to be all cut, the inside of all the dirt to go, and the inside of all the dirt. In short, you have to cut open the whole intestine and remove all the dirt inside, so that it can be considered the cleanest.

Of course, not only the inner layer of mussels have intestines, but also from the small holes to the outside, if the small holes in the place is not ripped off, the intestines from the inner layer all the way to the outer layer of the continuity. These should be cleaned.

Three, mussels cleaned and soaked clean, but also need to be salted for two hours, so that the mussels made more fresh.

Four, because the mussels are tough and chewy, the next step is to carry out a very special treatment, that is, the cleaned mussels on the board, with a tool in the mussels in the tongue part of the gently pounded.

The tip of the tongue here is actually the edge of the mussel, also called the axe foot, which is a hard part of the meat. The strength of the pounding is very critical, too much force is easy to pound the mussel meat rotten, too little force and can not achieve the purpose of pounding.

Fifth, cut mussels meat is also very conscientious, be sure to cut around the crescent-shaped periphery of the mussel meat, can not let the mussels meat in the yellow juice out, or lose the delicious flavor. Or it can be chopped into small pieces, but the yellow juice that flows out must be put into the pot together.

Baidu Encyclopedia. Mussels