To do mussel soup should be used bright color, mussel shells tightly closed live mussels, to the head of the medium size, weight in the 100 to 250 grams or so is preferred, so that the mussels are relatively tender meat. If you have enough time, it is best to buy the mussels home after the first brush clean, and then put into the water in the two to three days of time, during the period of attention to more than a few changes in the water, so that the mussels will be in the stomach of the dirt as much as possible to spit clean.

Mussel soup practice tips and efficacy of mussels, mussels how to stew soup tender and delicious, not fishy and not hard

The next thing we need to do is to complete the removal of mussels, the method is to use a knife from the mussels at the mouth of the water into the mussels, inserted into the depth of about 1/3, and then tightly against the mussel shell to cut the closed-shell muscle, which can be easily broken mussels, and then use the knife tightly attached to the mussel shell to the mussels, mussels and shell connected to the cut. Then use the knife to close the shell and cut the mussel meat and shell connection, a complete piece of mussel meat is removed.

Another way to take out the complete mussel meat is to put the mussels in a pot, add water and boil it until the mussels open their mouths, then the mussel meat and shells will be separated automatically. This method is less likely to hurt your hands, but the boiling process will certainly lose more nutrients and fresh flavor, so it is recommended that you try to use the first method to take out the mussels.

After the mussels are taken out, it is necessary to carry out the work of deodorization, which is a key step to make the mussel soup delicious. First of all, use your hands to tear off the gills of the mussels, and then squeeze out the black mud left in the intestines (in fact, it is cleaner to dig out the innards completely and throw them away), rinse it with water and put it in a small pot. Take an appropriate amount of salt and sprinkle it on top of the mussel meat, rub it repeatedly to remove the sticky and slippery fishy liquid on it, then add an appropriate amount of flour and white vinegar and rub it repeatedly, and finally rinse it off with clean water, so as to remove most of the earthy flavor of the mussel meat.

Put the cleaned mussel meat on top of the cutting board, with the back of the knife will mussel meat edge of the hard meat whacked flat knock soft (the edge of the hard meat is actually mussels axe foot), this is to make mussels easier to stew, the texture of the soft and tender and not hard key tips, many people is because of the lack of this step, stewed for an hour will not be rotten, and eat up and fishy and hard.