The grilled mussels with spring bamboo shoots are delicious.

Method: 1. Cut the spring bamboo shoots into hob pieces, wash and cut the mussels into pieces, shred the ginger and chop the green onion, and the seasonings are ready.

2. Saute the spring bamboo shoots until fragrant, stir-fry the spring bamboo shoots until cooked, take them out, leave the oil and add the shredded ginger and green onion, stir-fry until fragrant, add the mussel pieces, stir-fry quickly, add cooking wine, stir-fry for three to five minutes, and serve out.

3. Place the popped bamboo shoots into the wok, add an appropriate amount of water, and cook for five minutes. Then add the mussel pieces, cook for another five minutes, season, and you're done. Arrange on the plate.