Before preparing to kill mussels, it is best to raise them with clean water for 2-3 days, so that they can spit out all the sediment, which is more conducive to the later treatment. Like other shellfish that raise mussels, putting a few drops of cooking oil in the water can make mussels spit out the dirty things more quickly. Pay attention to changing the clear water several times during the period of raising mussels, and you can prepare to kill mussels when you see that the clear water will not become too turbid.

Steps:

1, clean the shell of the cultured mussel to prevent the dirt on the shell from getting on the mussel meat. Put the mussel mouth up on the chopping board, hold it tightly with your left hand to prevent the mussel from sliding, and then hold a sharp knife with your right hand and insert the mussel shell from the outlet of the mussel to a depth of about 1/3.

2. Then cut off its adductor muscle downward. There are four adductor muscles, and two adductor muscles on each side.

3. After the mussel's obturator muscle is completely cut off, the mussel shell will naturally open, and then the mussel meat can be completely removed with a knife, and then the mussel meat is repeatedly rinsed with clear water, thus completing the whole process of killing mussels.

Pay attention to key points

When cutting the obturator muscle, cut it clean next to the clam shell, because it is the most delicious meat of shellfish, so don't waste it.