The mussel seafood with green taste is usually smaller, about three times as big as the clam, so the suitable steaming time is 15 minutes. Steaming for too long will lead to the aging of mussel meat. Clean the mouth before steaming to avoid sand residue. When steaming mussels, put them flat on the steamer, and don't steam them overlapping, otherwise the heat will be uneven.

Qingkou, also known as Haihong in the north, is one of the most nutritious seafood. It tastes very delicious, because its meat is thicker, so it will take a little longer to steam. Generally, steaming 15 minutes is enough, and it should not exceed 15 minutes. After more than 15 minutes, the meat will be steamed and not delicious.

Cooking skills of mussels

1. When you make mussels, you can add some rum. Rum can get fishy smell, and the aroma of wine will also penetrate into mussels, making the taste more delicious.

2. Mytilus is salty seafood, so you don't need to add too much gossip when cooking, just put a little less, and it won't affect its taste.

3. Lemon is also a very good flavor-removing and fragrance-enhancing ingredient, but don't put too much, which is easy to have bitterness.

4. If someone thinks mussels have a light taste, they can be served with salad juice or sweet and sour sauce, which will enrich the taste.