Braised Mussels

Name: Braised Mussels
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g mussels; a little Sliced ginger

by Dance Spirit 1027

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Living in a coastal city, I can say that I grew up eating mussels.
As long as the season arrives, the small mussels are also plump and meaty. All ordinary people buy the mussels most often in summer. They can be boiled together with the loofah to nourish the yin; or they can be steamed with vinegar Just eat.
The large mussels have the same meat quality, but the taste is firmer. Use 2 ginger slices and a little water or no water, steam them until they are ready to eat. The taste is the most delicious.
Traditional Chinese medicine pays attention to shape to replenish the shape, which is also very reasonable. Mussels are especially suitable for female friends to eat, so friends who are weak or lack of blood may wish to eat more.

Ingredients

600g Mussels
a little Sliced Ginger

Braised Mussels

1. Soak the bought mussels in light salt water for more than half an hour

2. Then clean the surface and cut off the grass on the edge of the shell

3. Put it in the pot, add a little ginger slice, just a little water

4. Just cook until the shell is just opened and ready to eat

Tips:
Little reminder, these grass-like "hairy" are indeed part of the body of the mussel, and it also has an exclusive name-foot silk.
The main function of the foot silk is to anchor the mussels to the rocks on the seabed or anything else.