Can you eat the guts of the mussels
The guts of the mussels can not be eaten, because the guts of the mussels contain red tide toxins, which may cause food poisoning.
Cooking elephant mussels hot dishes should be strong fire quickly into the fire, rather than yawn, or mussels are easy to become old brevet, taste is very poor; seasoning should be light color light mouth, to highlight the dish white fresh features. Its eating method is more, can be cooked, can also be eaten raw, restaurants and eateries to cook most of the unique flavor of the "mussels sashimi" dishes to attract customers, the price is expensive, but still quite popular among consumers.
How to deal with the guts of the mussels
1, put the mussels on the board of the mussels shell opening face up, with the left hand to press firmly, the right hand to hold a sharp knife, sticking to the edge of the mussels shells and mussels shells and the body of the bottom of the siphon tube between the mussels.
2, the next step is to move the knife against the clam shell, cut the shell and the body of the mussel, the top and bottom of the mussel shell connected to the shell of the internal tendon completely cut off, open the shell, so that the body of the mussel is completely exposed.
3, at this time you will see an oval shaped elephant mussel belly, also called elephant mussel gall, cut it off, this thing can be used to cook porridge.
4, the mussel belly excision of the mussel body in a large bowl, with about 80 degrees of hot water slowly poured on the mussels, such as hot water submerged mussels can be fished out of the mussels. At this point, the tight skin of the clam siphon should blister, become light and soft.
5, after the hot water of the mussels, the outer layer of the skin of the siphon can be easily peeled off, peel off the layer of skin, and then the siphon and the mussel body to leave.
6, the cut siphon immersed in ice water, use a brush to brush off the surface of the brown crushed skin, and then from the thick end of the siphon exposed to the two air holes in the place of the knife, along the center of the cut. And excise the spongy object from the body of the clam and throw it away.
7, next, tilt the knife down to slice the siphon into thin slices, so as to finish the siphon.
8, so far, the treatment of the whole mussel is all finished, mussel belly can be used to cook porridge to eat, the mussel body used to cook soup or make porridge can be. Soaked in ice water siphon is very crispy, taste better, cut into thin slices can be directly do sashimi to eat, but also can be used to do Chinese stir-fry and coleslaw.
What happens if you eat the mussel guts
The mussel guts contain paralytic shellfish toxin which is a neurotoxin and is very toxic, and there is no known antidote. Symptoms of paralytic shellfish poisoning usually appear within 30 to 60 minutes after eating shellfish. Initial symptoms include tingling in the mouth and tongue, which may be followed by loss of control of the limbs, and then difficulty in breathing, which can be fatal in severe cases.
How to make Elephant-braised Mussels
Ingredients:
6 taels of elephant-braised mussel meat (about 240 grams), 3 taels of Dutch beans (about 120 grams), 2 taels of sweet bamboo shoots (about 80 grams), 2 salted egg yolks, 2 taels of straw mushrooms (about 80 grams), 2 slices of ginger, a little minced garlic and green onion. Salt, wine, ginger wine, pepper, sesame oil, raw oil and other appropriate amount.
Method:
1. Elephant-braided mussel meat cut into thin slices, add wine, fine salt and mix well, slightly marinated, with seventy percent of the oil temperature pulling the tender oil (can also be blanched in boiling water until tender and cooked).
2. Dutch beans torn sinews. The first thing you need to do is to take a look at the color of the bamboo shoots, and then you can see the color of the bamboo shoots, and the color of the bamboo shoots. Straw mushrooms head boundary cross-shaped knife cut, first flying water, then with ginger wine, salt simmering over.
3. Salted egg yolk steamed and sliced.
4. Under the oil, burst the garlic, ginger, scallion, into the mussel slices stir-fried, and then add the Dutch beans, bamboo shoots, straw mushrooms, drive evenly, sprinkle pepper, add salted egg yolk slices, drizzle sesame oil, stir-fried on the plate.