1, Qingshui. Don't cook mussels in a hurry after buying them, but put them in clean water and put some salt in the water, so they can be preserved for about two to three days. When mussels spit out all the sand and mud before cooking, the flavor is particularly prominent.

2. Cut the meat. Take out the cultured mussels and rinse them with clear water first. Then cut a gap along the edge of the clam shell with a knife, then insert the knife along the gap and pry it open. After the mussel shell is opened, separate the mussel meat from the mussel shell, dig it out and put it in the basin. Remember to be careful when operating with a knife so as not to hurt yourself. In addition, there is another convenient way to add knives, that is, directly pour mussels into the pot and add water to boil, so that the meat and shell of mussels will be separated automatically.

3. Choose meat. First, remove the grayish yellow gills and mud intestines behind the mussels. That big blue and yellow thing is completely edible and doesn't need to be removed. However, the cyan pollution in the intestine should be completely removed. At this time, the intestines must be cut open with scissors and washed with clear water before they can be cleaned. If squeezed by hand, it is impossible to completely remove the stains in the intestine.

Step 4 wash mussels. Rub the mussel meat with salt several times, wash away the mucus, float in the water, scrape off the rotten meat with your fingers, and then rinse it with clear water.