What are mussels? What are the tips for buying mussels?

After being cooked, clams are processed into dried products - mussels. Mussels are seafood, and seafood has a unique fishy smell. When we buy mussels, we can smell it. In addition, there are other ways to distinguish the quality of mussels. If you are interested, come and have a look!

Contents of this article

1. What are mussels?

2. What are the tips for choosing mussels?

3. How to cook porridge with mussels

What are mussels?

1. Mussels (scientific name: Mytilusedulis), also known as clams, are processed into dried products after being cooked - mussels. They are a bivalve mollusk with a dark brown shell and live on coastal rocks. They are distributed along the coasts of the Yellow Sea, Bohai Sea and East China Sea in China.

2. The mussel shell is wedge-shaped, with a pointed front end and a wide and rounded back end. The shell is generally 6 to 8 cm long, and the shell length is less than twice the shell height. The shell is thin. The top of the shell is close to the front end of the shell. The two shells are equal and symmetrical. The shell surface is purple-black and shiny. The growth lines are fine and obvious, and grow in a ring shape from the top.

What are the tips for choosing mussels?

1. Observe the appearance: It is very important to observe its appearance. The appearance can roughly determine whether the mussels are of high quality. High-quality mussels have a relatively complete appearance without any damage, and are relatively large in size. Mussels like this are worth buying.

2. Smell the smell: Mussels are seafood, and seafood has a unique fishy smell. When we buy mussels, we can smell it. If it smells like seafood, then there is no problem.

3. Feel the mussels: Take the mussels in your hand and touch them. High-quality mussels feel relatively dry and not very slippery. If they feel very slippery or a little sticky, it means that the mussels are not fresh.

How to cook porridge with mussels

Material:

100 grams of polished japonica rice, 160 grams of preserved eggs, 50 grams of clams, 1 gram of salt, 5 grams of sesame oil, and 3 grams of cooking wine.

practice:

1. Soak the clams in hot water until they are soft, pick and wash them, put them in a bowl, add cooking wine, and steam them until they are well cooked.

2. Peel the preserved eggs and cut them into small pieces.

3. Wash the japonica rice, soak it in cold water for half an hour, take it out and drain.

4. Add about 1000 ml of cold water to the pot, put the japonica rice in, boil it over high heat first, then simmer over low heat.

5. When the porridge is almost cooked, add clams, preserved eggs and salt and simmer until the porridge is cooked.

6. Add a little sesame oil and mix well, then serve.