1. Prepared ingredients.
2. The mussels are cleaned and washed several times with salt to remove the mucus on the surface.
3. Slice, boil and set aside.
4. Heat the pan with cold oil and stir fry the ginger slices for tens of seconds.
5. Add the clam meat.
6. Stir fry for ten seconds.
7. Add water to a boil.
8. Change to low heat and simmer for about an hour and a half.
9. Cut the leek into sections.
10. Add the stewed river clam soup to a boil.
11. Add salt and pepper to taste.
12. The fresh and fragrant leek and mussel soup is ready.
Tips:1. The mussel meat is relatively tough, and it needs to be stewed for a longer time, or "fast in and out" to prevent the taste from being "stuck"
2. Add some pepper to remove the fishy smell and increase the fragrance to drive away the cold.
