Mussel, mustard sauce, soy sauce

working methods

1. Carefully cut the shells on both sides of the ivory mussel with a sharp knife to separate them from the mussel, and then clean them.

2. After the hot water is boiled, soak the ivory mussels in hot water for one minute. Take it out immediately and peel it hard with your hands to wipe off the dirt. After playing it back in ice water for two minutes, the elephant clam will become stiff. Take out the long marks on the bottom of mussels and cut them with a knife. After washing the intestinal sand with water, soak it in ice water for two minutes, then take it out and start slicing.

I never slice mussels according to the traditional thin slice method, but cut them into thick slices according to my past personal experience and preferences. Although it is rare, only in this way can I give full play to and enjoy the fresh and sweet sashimi of mussels. )

4. Put the big ice cubes on the bottom of the dish, and don't use gummed paper (crushed ice is not ice enough, and gummed paper is used in restaurants for cleaning and beauty, but it greatly reduces the sense of coldness), and then put thick mussel slices on the ice cubes (when the mussel slices touch the ice cubes, they can bend and shrink the mussel slices' sashimi to keep the mussel slices crispness more delicious). The best sashimi platter is finally finished, mustard sauce and soy sauce are used for eating, and the remaining mussel offal is used to make mussel rice.