How to make sashimi with mussels, step by step, how to make sashimi with mussels

Elephant mussels, wasabi sauce, soy sauce

Practice

1, with a sharp knife along the shell of the mussels on both sides of the shell carefully and gently cut the shell and mussels separated and then washed.

2, hot water boiling, put the mussels into the hot water immersion for one minute, immediately take out the hand quickly and vigorously peeled off the skin to wipe off the dirt, and then back into the ice water for two minutes after the mussels will become stiff, take out the mussels along the bottom of the long traces of the knife to cut, wash with water to clean the meat of the intestines of the sand, and then put into the ice water immersion for two minutes, and then take out the beginning of the slicing.

3, I never according to the traditional thin slicing method, and according to my personal experience and preferences in the past to eat clam especially cut thicker slices of mussels, (although less, but so that we can play and enjoy to the teeth of the superb smooth and sweet sweet mussel sashimi)

4, large ice cubes are not wrapped with adhesive tape placed on the bottom of the plate (crushed ice is not enough to freeze, and restaurants wrapped with adhesive tape in order to clean and aesthetic, but greatly reduces the coldness), and then set thick mussels in the ice on top (when the mussels touch the ice can make the mussels sashimi bending and shrinking, to keep the mussels crunchy to eat more taste), excellent sashimi platter finally completed, dipped in wasabi sauce and soy sauce to eat the rest of the mussels I used to do the mussels soaked in rice.