The exploded view of the mussel is as follows: the gill, intestine and other internal organs of the mussel are inedible, and the rest are edible:

: Cleaning steps of mussels:

1. After selecting mussels in the vegetable market, please ask the master who sells aquatic products to kill them and take them out for you, as shown below:

Second, after the mussel is bought home, it is only necessary to take out the internal organs such as gills and intestines of the mussel and wash them.

Through the outer layer of mussel shell, you can see the black and blue sludge-like dirt inside, which is the dirt left in the intestine. The intestines must be cut open with scissors and washed with clear water before they can be cleaned.

As for the direction of intestines, sometimes you can see them outside, but in many cases, the whole outer layer of mussels looks very shiny, and there are no black and blue stripes at all. I didn't find anything dirty until I opened it. In this case, it can be cut from a small hole and cut along a certain curvature. If you can't figure it out, you have to cut it indiscriminately. In short, you have to cut all the intestines and get rid of all the dirty things inside.

Of course, there are intestines not only in the inner layer of clam meat, but also from the small hole to the outside. If the hole is not broken, the intestine is continuous from the inner layer to the outer layer. These should be cleaned.

Thirdly, after washing and soaking, mussels need to be marinated in salt water for two hours, so that mussels are more delicious.

4. Because the mussel meat is tough and chewy, a very special treatment should be carried out next, that is, put the washed mussel meat on the chopping board and pat it gently at the tip of the mussel meat with tools.

The tip of the tongue here actually refers to the edge of mussel meat, also called axe foot, which is hard and strong. The strength of flapping is very important. Too much force is easy to crush mussel meat into powder, and too little force can not achieve the purpose of beating.

5. Cutting mussels is also very particular. It must be cut around the crescent-shaped periphery of mussel meat, and the yellow juice in mussel meat cannot flow out, otherwise it will lose its delicious taste. Or you can chop it into small pieces, but you must take the yellow juice out of the pot together.

Baidu encyclopedia. mussel