Methods of cleaning mussels:
Mussels rinsed with water, clean, with a kitchen knife along the seams will be cut one by one, the viscera and bowels of the immediate present. The white mussel meat is plump and thick, tender and bright, a strong fishy smell comes to the nose. Then a piece by piece to pick up all, again floating into the water, with a finger to scrape off the decay, and again after cleaning can be cooked.
Mussels practice guide:
1. Suitable for broiling, cooking and stewing.
2. dissecting mussels meat tips: first hold the mussels with your left hand, is the mouth of the mussels upward, and then use your right hand to hold a knife by the mussel's mouth, close to the side of the meat shell wall into the body, piercing the depth of about 1/3, and forcefully scrape off the mussel's sucker muscle, and then pull out the knife, and then use the same method to scrape off the other end of the sucker muscle, open the shells, the mussels can be taken out completely undamaged.
3. Shellfish itself is very rich in flavor, cooking, do not add MSG, should not put more salt, so as not to lose the freshness of the anti-loss, shellfish in the mud intestines should not be eaten.
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