Buy fresh ivory mussels from the seafood market and put them in the freezer. For example, the Samsung-style multi-door refrigerator sold in the market, with its fine-controlled fresh-keeping mode, is specially designed for the storage of such treasures as mussels, which can control the temperature to fluctuate within 0.5 degrees to ensure the most authentic and fresh taste of ingredients. The viscera of the mussel can't be eaten, because it contains red tide toxin, which may cause food poisoning.

Fresh mussels can survive for 5-7 days in a humid environment of 3-6℃. Re-put in water can survive for no more than 7 days.

Extended data

The mussel has the advantages of large size, fast growth, delicious taste and high economic value. The meat yield of mussels is high, reaching about 60%-70%, which is not common in shellfish. The main edible part is the aqueduct muscle, accounting for 30%-35% of the total consumption. Every100g contains 8 1 kcal, protein14.4g and fat10.3g, which has high nutritional value.

The method of purchasing is to see and touch. At first glance, the shell is open and cannot be closed again, which is a dead clam; Touch it with your hands. When you touch the mussel shell with your hands, it is also a dead mussel that still looks "hard". In addition, if you pinch it with your hands a little before the initial processing, the flesh will jump and contract. After slicing, the meat is transparent and wavy, with fresh fragrance, which should be alive. On the contrary, it is flat and fishy after slicing, that is, it is not living.

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