I remember going to my parents' house during the Spring Festival (the sixth day of the Lunar New Year) and finding several large pots of mussels covered with mud in the garage, which was very strange. It turned out that a fish pond nearby dried up. When my mother heard about it, she rushed over with her neighbors and dug the mussels out of the frozen mud, which was quite rewarding. Why are mussels still wrapped in mud? Mom said mussels won't live long after washing. Yes, mussels smell familiar mud, thinking that they are still sleeping peacefully in the river bed and can live for a long time.
I went to my mother's house last week and saw mussels again. However, this time the mussels are very small. It turned out that my mother touched it in the shallow water by the river. They are extremely difficult to obtain.
It's hot, and I'm afraid mussels won't live long. That afternoon, my mother cut mussels and I helped.
I have experience in cutting mussels, because I did this job when I was a child. Small mussels are eaten by chickens and ducks, and big families cook. Mussels are also obtained separately from the swing River. In summer, swim in the river and touch mussels; In winter, rake mussels with nails. No matter how big or small, there is always something to gain, so the shadow of mussels often appears in our lives.
Cutting mussels is a technical job. The knife enters along the gap and cannot be cut directly. Otherwise, the "yellow" in the middle will be punctured, which is not only ugly, but also loses nutrition. Only when the nail-shaped "shell" is cut against the mussel, the mussel naturally falls off and all the mussel meat is exposed. Don't count on pearls, "oil mussels" won't produce pearls.
Remove the lungs (gills) of mussels, squeeze out the mud intestines, and knock the back of mussels soft. Muscles gather on the strong back of mussels. If they are not beaten, they are always as flexible as beef tendon and difficult to digest. After the mallet is finished, the muscles are slack and boils are easy to occur.
Cleaning mussels is also very complicated. Rinse repeatedly with clear water, then pour in fine salt and yellow wine for scrubbing, and then put in pickled salt water for scrubbing until it is clean.
There are many cooking methods for mussels, the most common one is to add bacon or pickles. Mother cooked mussels with pickles and bacon. It was delicious, but it was too salty. Modern people are afraid of "three highs" and have a light diet, so there are also boiled mussels. But mussels are boiled in white and taste really bad. For example, there is cauliflower fried clam meat in the restaurant. I'd rather eat broccoli than mussels. My family first boiled mussels with clear water, then boiled them, skimmed off the floating foam, added yellow wine, ginger, cinnamon, fennel and fresh June, and cooked them with slow fire. Mussels will gradually change color before adding pickles. Kimchi is a pickle pickled by my mother recently. They are not too salty and very fresh. To burn mussels, it is best to use vegetable oil and take a bite of fat. Add sugar to refresh yourself later. Teacher Wang secretly added a red pepper for fear of my objection. Actually, it's slightly spicy and just right.
When the hot, delicious sauerkraut and clam meat were served on the table, Mr. Wang immediately opened a bottle of yellow wine and enjoyed it leisurely, regardless of my supercilious look.