How to store mussels and soup neatly
I don't know if it's because mussels are in season, but they're really good because they're chubby Order 10kg of mussels, boil them, and freeze the soup The mussels are dry, so it's filling I ordered mussel stew with other ingredients I had a lot of 10kg, so I thought about how to keep it It's convenient to store the soup because it's dried separately I can eat mussels deliciously for a long time I think it'd be good to buy more and keep it dry
6 serving
Within 999 minutes
스마일로즈의건강밥상
Ingredients
  • Mussels
    10kg
Cooking Steps
STEP 1/16
How to prepare mussels
When I'm having a hard time going out like these days, I bought 10kg online, and it's quite a lot
Then, I'll teach you how to use #materials and how to store #materials
Put on rubber gloves, wipe off the mussels, and pick out the broken ones
STEP 2/16
If you look at the mussels, there are a lot of dirty things on the outside
Rub mussels together or remove foreign substances on the skin
Wipe it off with a kitchen brush
and remove the mustache from the outside of the mussel
But the mussel I bought was really clean and didn't have much beard
STEP 3/16
If you wipe it off, it's clean and clean
STEP 4/16
I didn't grow up on the mud flat. I didn't have to do that
I thought I could spit out dirty foreign substances, so I did it
STEP 5/16
Wipe off the mussels first
Put it in a plastic bag, put salt (2), tie it up, and leave it for about an hour
Rinse it again with running water and drain it through a sieve
STEP 6/16
Pour enough water to cover the mussels, add salt (1), and bring to a boil
You can boil it without salt, but if you add a little bit of salt, the soup is clean
It tastes good and helps to keep it for a little longer!!~!
When the mussel starts to open, turn off the heat and let it wait for about 5 minutes
STEP 7/16
Separate the mussel from the skin
It does take a long time, but while peeling
If you do it while eating mussels, the skin gets piled up
I only peeled the mussels like this
STEP 8/16
The water that boiled the mussels came out white and it feels like herbal tonics
When boiling mussels, I added a little salt, so it's salty even if you don't season them separately
The soup is really cool and delicious
STEP 9/16
Store the soup separately and put the mussels in the dryer
STEP 10/16
I dried it for 6 hours at 60 degrees, and it's dried well
It's better to eat than to dry it too hard
It would be best if I could cook it right away without being called
STEP 11/16
a chewy, delicious, dry mussel
I boiled it at home and dried it, and it was clean and well dried
If you keep it in the freezer, it's good for you to leave it for a long time
STEP 12/16
Put it in a zipper bag and keep it frozen
STEP 13/16
Leave the soup as it is for a while and the residue subsides and becomes a clean soup
Wipe the milk carton cleanly, dry it, and pour in the mussel soup
STEP 14/16
I'm going to tape it
It's better to use a neat tape, but this is the only tape I have
STEP 15/16
You keep the tape carton in the freezer
You can use it as a soup
STEP 16/16
I left some while it was dry
It would be good if I made mussel rice
It's hard to store mussels because they're big, but if you just keep the meat after cooking
You can keep it for a little longer
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