1. Cut cucumber, red pepper and soaked fungus into silk
2. Clean the mussels
3. Bring the water to boil, turn off the heat, and remove the shellfish in 3 seconds.
4. Put the drained river mussels, cucumber, red pepper and fungus together, and pour in the soy sauce
5. Stir evenly
Tips:1. The most important thing is to blanch the mussels. Be sure to boil the water, then turn off and blanch them quickly. You can prepare a basin with eyes in advance. 3 seconds after the mussels are put into the pot, pour them out immediately. The water is clean. Do not drag the mud and water, and move quickly, otherwise the blanching time of the mussels will be too long, and it will be as difficult to chew as rubber without any savory taste when it is old;
2. The side dishes can be chosen freely, and the taste is not strange or outstanding. Don't cover up the deliciousness of seafood. Cucumber is fresh, so it is good with cucumber;
3. Although fresh mussels look clean on the outside, they need to be cut and washed before eating. First, cut open the abdomen of the bird shells with scissors, remove the internal organs, and rinse them with clean water so that the mussels can become good ingredients.
