Method: 1. Use a brush or gauze, such as a toothbrush or a pot-washing brush, to brush the surface of the mussels vigorously to remove most of the seaweed on the surface; use a knife to scrape off the surface of the mussels. Rinse the shellfish with water. If it is sandy or moss, it is not edible and should be scraped off. The black spots are larger. After it has swollen, see if the color changes. If it is still black, you can scrape it to see if it can be removed or scratch it to see if there is sand. , if it cannot be scraped off or is sandy, it proves that the mussel itself is of poor quality. Good mussels should be yellow or light yellow after swelling, and the whole body should be free of variegated colors

2. Then put the Pull out the moss on the mussel meat and pull it out slowly with your hands. Sometimes it takes a little force, so be careful.

3. Pour the mussels into a basin, add an appropriate amount of water to submerge all the mussels, add a little salt, and let it sit for about 1 hour to fully spit out the dirt. You can change it halfway. 1-2 times water.

4. In addition to the above cleaning methods, you can also use a knife and other tools to pry open the two shells of mussels, as shown below. In this way, you can directly rinse the meat. If it is used for barbecue or the like, It can be cleaned like this.

5. There is another cleaning method that only wants to keep the meat, which is to put the mussels in boiling water and fish them out for a few minutes. After the mouths of the mussels are opened, pick out the mussel meat one by one. Then rinse with water, but this method is only suitable for diners who don’t have high requirements for the umami taste of mussels, because this method will lose the sweetness of mussels themselves.

As a common seafood, mussels are very popular among the public, especially many men, because they are not too expensive and are delicious. Because of its eye-catching effect - aphrodisiac. . As the saying goes, good things take time, and delicious food also takes time. The troublesome part of mussels is not in cooking, but in cleaning the shell, which is different from clams, cens, etc.