How to eat the mussels caught in the river?

It's someone who eats this mussel.,But the book says it's best not to eat it.,I'm afraid of having bacteria and parasites or something.。。

Introduction to the knowledge of river mussels:

River mussels, also known as river crooked, river clams, bird shells, etc., belong to the mollusk phylum Gills mussel family, is a common shellfish aquatic animal. River mussels feed on algae, and there are several common species such as back toothless mussels, folded crested mussels, spinnaker mussels, etc., which are produced in rivers and lakes in most areas of China. The meat of the river mussel is particularly crispy and tender, and it is a delicacy of the feast.

Additional information on mussels:

1.Identification of fresh mussels: fresh mussels, the shell cover is tightly closed, not easy to break open by hand, there is no peculiar smell of fishy smell, open the mussel shell with a knife, the internal color is bright, and the meat is white; If the mussel shell is not closed tightly, it is opened by hand, there is a fishy smell, the flesh is gray, it is a dead river mussel, the bacteria are the most easy to multiply, the meat is easy to decompose and produce putrefactive matter, this kind of river mussel can not be eaten.

2.Do not eat undercooked shellfish to avoid contracting hepatitis and other diseases.

3.The river mussel is full of treasures, and the river mussel is the cradle of pearls, which can not only form natural pearls, but also artificially raise pearls; In addition to pearl breeding, mussel shell can be extracted nacre powder and pearl core, nacre powder has 15 kinds of amino acids required by the human body, and the composition and function of pearl are roughly the same, with the functions of clearing heat and detoxifying, brightening the eyes and benefiting yin, calming the heart and calming the nerves, reducing inflammation and building muscles, relieving cough and phlegm, stopping dysentery and eliminating accumulation; Mussel meat and mussel shells are processed, steamed, sterilized and mechanically pulverized separately to make inexpensive animal-based, high-protein feed.

River mussels are suitable for people:

It can be consumed by the general population.

1.It is suitable for people with yin deficiency and internal heat, such as thirst, heat and dry mouth, and red eyes; It is suitable for women who are tired, bleeding, brought down, and people with hemorrhoids; It is suitable for people with hyperthyroidism, hypertension, hyperlipidemia, and lupus erythematosus; Suitable for cholecystitis, cholelithiasis, urinary stones, urinary tract infections, cancer patients and diabetic patients; Suitable for children with chickenpox; It is suitable for hot summer when you are hot and thirsty;

2.Mussel meat is cold, and people with spleen and stomach deficiency and diarrhea should avoid eating.

Therapeutic effect of river mussels:

Sweet and salty, cold, into the liver and kidney meridians;

It has the effect of clearing heat and detoxifying, nourishing yin and brightening the eyes;

It can treat fever, thirst, blood collapse, belt down, hemorrhoidal fistula, eye redness, eczema and other diseases.

Guidance on the practice of river mussels:

1.Suitable for burning, cooking, and stewing.

2.The trick of cutting the mussel meat: first hold the mussel with the left hand, the mussel mouth is facing up, and then use the right hand knife to pierce the body from the outlet of the mussel, close to the flesh shell wall on one side, the depth of the piercing is about 1 3, scrape the mussel shell muscle, and then pull out the knife, and then use the same method to scrape off the other end of the shell muscle, open the mussel shell, and the mussel meat can be taken out intact.

3.The shellfish itself is very rich in umami, do not add monosodium glutamate when cooking, and should not put more salt, so as not to lose the umami, and the mud sausage in the shellfish should not be eaten.

Are you asking what to do with mussels? Or do you ask how to cook?

Remove the mussel meat, remove the mud sausage, and wash the mucus with salt. Boil water in a pot, add cooking wine, Sichuan pepper, shredded ginger, pour in the mussel meat and blanch, remove and drain. Cut the pepper into rings and shred the ginger.

Blanch the mussel meat into small pieces, heat the oil in the pan, and stir-fry the ginger shreds. Add the pepper rings and stir-fry until fragrant, then pour in the mussel meat. Add cooking wine, oyster sauce and light soy sauce and stir-fry evenly.

Ingredients: 300 grams of mussels. Excipients: 1 tablespoon oil, 1 teaspoon salt, 3 green peppers, 3 red peppers, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 10 Sichuan peppercorns, 1 piece of ginger.

1. Take out the mussel meat, remove the mud sausage, and then wash the mucus with salt. Boil water in a pot, add cooking wine, peppercorns and shredded ginger to the water, and then pour in the mussel meat and blanch the water.

2. Wash the pepper and ginger, cut the pepper into rings, and shred the ginger. Blanch the mussel meat into small pieces, heat the oil in the pan, and stir-fry the ginger shreds.

3. Add the pepper rings and stir-fry until fragrant, then pour in the mussel meat. Add cooking wine, add oyster sauce, add light soy sauce and stir-fry evenly to remove from the pan and serve.

River mussel:

River mussel is a group of animals of the mollusk phylum mussel family, called mussel shells and crooked children in some places, living at the bottom of freshwater lakes, ponds, rivers and other waters, and half buried in sediment. Meat can be eaten, and can also be used as bait for fish and poultry and feed for poultry and livestock.

In some areas, it is used for freshwater pearl mussels, and the main mussels used for pearl breeding are spinnaker mussels and fried crested mussels. The water inlet and outlet pipes at the back end of the mussel body are exposed, and the water can flow into the mantle cavity to complete the functions of feeding, respiration, excretion of feces and metabolites, filter the microscopic organisms and organic matter particles in the water, and eat small microorganisms.