Clean the internal organs of river mussels

Clean the internal organs of river mussels. The mussels are delicious but the taste is particularly fishy. Moreover, the mussels have a hard shell that is difficult to open. So how to deal with the mussels? Which one is the cleanest? In fact, the most important thing for mussels is to clean the internal organs. Let’s learn about how mussels clean internal organs. Cleaning the internal organs of the river mussel 1

To remove the internal organs of the river mussel, first pry open its shell, then take out the mussel meat and dig out the gray-yellow gills and intestines inside, and finally put it in Just scrub in salt water. River mussel is an animal that mainly lives in rivers, ponds and freshwater lakes. It is edible and has high economic and medicinal value.

How to deal with the internal organs of the mussel

1. It is very simple to remove the internal organs of the mussel. We only need to pry open the shell of the mussel first, and then take out the mussel inside. Remove the meat and find the gray-yellow gills and intestines inside it, then scoop these two things clean and then wash the mussel meat with salt water.

2. The river clam is a very common animal in our lives. It can also be called a clam shell. This animal mainly lives in rivers, ponds and freshwater lakes. We can eat it or choose to use it as feed for poultry.

3. In addition to being edible, river mussels also have high economic and medicinal value. Many of the pearls we usually use to make jewelry come from the body of river mussels. After the pearls are ground into powder, they can be combined with other medicinal materials to make medicine.

How to remove the guts of river mussels:

Step one: raise them in clean water. After you buy the mussels home, do not rush to cook them. Instead, put them in clean water and add some salt in the water. Leave them for about two to three days. Wait until they have spit out all the sand and mud before cooking them. The umami flavor will be particularly outstanding. .

Step 2: Cut open and remove the meat. Take out the raised river mussels and rinse them with clean water. First use a knife to cut a slit along the edge of the clam shell, and then insert the knife along the slit to pry it open. After opening the clam shell, separate the clam meat and shell, scoop them out and put them in a basin.

Step 3: Trim the meat. First, remove the grayish-yellow gills and the mud intestines behind them. Cheek removal is natural and there is nothing to say. That big piece of greenish-yellow stuff is completely edible and doesn’t need to be removed. All the green turbidity in the intestines should be removed. Use scissors to cut the intestines open and rinse them with clean water before they can be washed clean.

Step 4: Clean the clam meat. Rub the picked clam meat with salt for a few times, wash off the mucus, float it into the water again, scrape off the rot with your fingers, and then rinse it with clean water. Cleaning the internal organs of river mussels 2

Raising river mussels in clear water

1. All the mussels’ meat is shrunk in their shells. Normally, you can clean the mussels directly after buying them, but they cannot be cleaned at all. It will contain a lot of sediment. The best way is to put the purchased fresh clams in clean water for a period of time.

2. Put the river mussel in clean water and add an appropriate amount of salt later. This will facilitate the life of the river mussel. When it breathes, it will slowly spit out the sediment in the shell into the water. Three days later, take out the mussel and wash it with clean water. Then you will find that the mussel you washed is particularly clean.

Cut open the meat and clean it

1. For daily cleaning and moisturizing, you can also open its back shell, take out the fresh meat inside, and then Rinse with clean water. When you usually cut open a river mussel and clean its fresh meat, you should insert a knife about 1/3 of the way through the mussel's water outlet, and then cut off its shell-sucking strands, so that the mussel's shell can be easily opened.

2. After opening the shell of the river mussel, take out the fresh meat inside and wash it directly with water. This will make it easier. Clean the sediment in the meat. After washing, you can use it according to your own needs. Just cook it specifically. If you are afraid of the trouble of using a knife, you can also boil a mussel in hot water. Its shell will open automatically in about two minutes, and then it will be very simple to get the mussel meat.

Clean after removing the intestines

Usually people feel that the mussel cannot be washed clean, mostly because its intestines have not been removed. Before cleaning, you can remove all the intestines of the mussel and then wash it. Take out the meat, add an appropriate amount of flour and knead it for a few minutes, then rinse it with clean water. The river mussels washed out in this way are also very clean, without any sediment at all. River clams clean internal organs 3

River clams

Alias: River clams, river clams, bird shells

Contraindications: People with allergies and cold stomachs should not eat it .

Suitable crowd: The general population can consume it.

Basic introduction to river mussels

River mussels are the general name for shellfish belonging to the genus Molluscs, Phylum Lavalbranchia, Order Mussels, Order Peridotidae, Subfamily Toothless mussels, and Subfamily Toothless mussels. Distributed in Asia, Europe, North America and North Africa. Most can form pearls naturally in the body.

The shape is oval or oval. The shell is thin and brittle. The two shells are swollen, and sometimes there are hind wings on the back. The top of the shell is broad and slightly raised, located in the middle or front end of the dorsal edge. The shell surface is smooth, with concentric growth lines or green radiating lines from the top of the shell to the ventral edge. The glued part is narrow and toothless. The ax foot is well developed. Dioecious. The meat is edible and is also a natural bait and feed for fish and poultry. Some species can be used as freshwater culture beads.

Effects and functions of river clams

Cold in nature, sweet and salty in taste. Clam meat: quenches thirst, removes heat, detoxifies, and removes red eyes. Clam juice: used to remove hemorrhoids, treat hemorrhoids, prolapse, swelling and pain.

1. Improve eyesight

Rich in calcium, calcium increases the elasticity of the eyeball wall and prevents the occurrence and development of myopia.

2. Hangover

River clams can detoxify alcohol and excrete it quickly after hangover. It can relieve symptoms such as headache, swelling, flushing and other symptoms after alcoholism. Slow down the absorption of alcohol in the stomach and protect the gastric mucosa.

3. Clear heat

River clams can clear the heart and purge fire, clear away heat and relieve troubles, and can eliminate heat toxins in the blood. Suitable for people who are prone to getting angry.

4. Strengthen bones

River mussels are rich in calcium, which can stimulate the growth of bone matrix and bone cells, and deposit calcium salts in bone tissue. Contains trace elements such as phosphorus, which can help calcium absorption and promote bone metabolism.

5. Improve immunity

River mussels are rich in protein. Protein is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies. .

Nutritional value of river clams

1. Rich in protein, it can maintain the balance of potassium and sodium; eliminate edema. Improve immunity. Lowers blood pressure, buffers anemia, and is beneficial to growth and development.

2. Rich in phosphorus, it can form bones and teeth, promote growth and repair of body tissues and organs, supply energy and vitality, and participate in the regulation of acid-base balance.

3. Rich in calcium, which is the basic raw material for bone development and directly affects height; regulates enzyme activity; participates in nerve and muscle activities and the release of neurotransmitters; regulates hormone secretion; regulates heart rhythm , Reduce cardiovascular permeability; control inflammation and edema; maintain acid-base balance, etc.

Selection of river mussels

For fresh river mussels, the shells are tightly closed and difficult to open, and there is no unusual fishy smell.

Open the clam shell, the inside is bright and the meat is white, it is a fresh river mussel.

If the clam shell is not tightly closed and can be opened with your hands, and a fishy smell comes out, and the flesh is dark in color, it is a dead river mussel.

Storage of River Mussels

After taking out the mussel meat, place it flat one by one in a safety bag or plastic box, and then add water. The amount of water should be slightly higher than the mussel meat. Cover it, tie it up and put it in the quick freezer.

How to eat river mussels

1. Tips for cutting out the mussel meat: first hold the mussel with your left hand, with the mouth of the clam facing up, and then use your right hand to hold a knife and cut it out from the river. At the water outlet of the clam, pierce the shell wall close to one side into the body to a depth of about 1/3. Use force to scrape off the shell-sucking muscles of the clam, then pull out the knife and use the same method to scrape off the shell-sucking muscles at the other end. Use the shell-suction muscle to open the clam shell and take out the mussel meat intact.

2. Shellfish itself is very rich in flavor. Do not add MSG when cooking, and do not add too much salt to avoid losing the flavor. Mud intestines in shellfish are not suitable for consumption.