The parasites in river mussels can only be killed by boiling water at a temperature of 100 degrees.

How to make river mussels

1. Suitable for roasting, cooking and stewing.

2. Tips for cutting out the mussel meat: First hold the mussel with your left hand, with the mouth of the mussel facing up, then use your right hand to hold a knife from the water outlet of the river mussel, close to the meat on one side Insert the shell wall into the body to a depth of about 1/3, scrape off the shell-sucking muscles of the river mussel, then pull out the knife, and then use the same method to scrape off the shell-sucking muscles at the other end, open the clam shell and get the mussel meat. Take it out intact.

3. 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.

The food of clams is mainly monocystic algae, protozoa and organic debris, such as rotifers, flagellates, green eye bugs, green algae, Scenedesmus, Navicula, dinoflagellates, and Tetragonella , spindle diatoms, rod star algae, crustacean debris and plant leaves, etc. Easily digested are mainly diatoms. Mussels cannot actively chase food. They rely on the opening and closing of the clam shell and the swinging of cilia on the inside of the mantle and gill cilia to cause water flow, and food enters the mussel body with the water. Food enters the mantle cavity with water, and the particles move upward along the gill filaments to the base of the gills, and then move forward to the labial valves. After being selected by the labial valves, small particles enter the mouth, while large particles move backward from the edge of the inner gills and settle on the two cheeks. At the intersection, enter the mantle mark to the rear end, and the two shells are suddenly closed and discharged from the body. According to some statistics, up to 40 liters of water flow into the clam body every day.