Freshwater mussels are highly nutritious, a high-protein, low-fat freshwater delicacy.

Freshwater mussels are common freshwater bivalve mollusks, widely distributed in rivers, lakes and ponds. Common species include the triangle sail mussel, the wrinkle comb mussel and the swollen river mussel. Although their flesh is not as tender as that of marine shellfish, once properly handled it has a fresh, rich flavor, making them a traditional freshwater delicacy on tables in many regions.

From a nutritional standpoint, mussel meat is a typical high-protein, low-fat ingredient, containing calcium, phosphorus, iron, zinc and other minerals as well as B vitamins. Compared with red meats such as pork, beef and mutton, freshwater mussels are relatively low in fat and calories, so they can serve as a source of protein in the daily diet.

As for eating, common ways to prepare freshwater mussels include mussel and tofu soup, braised freshwater mussels, and stir-fried mussel meat with Chinese chives. Before cooking, the meat must be removed and cleaned of debris: the black mud intestine and the gill-like parts along the edge should be cleaned out thoroughly, then the meat should be repeatedly rubbed with salt to wash away the slime, so the finished dish will not be fishy. In folk food-therapy belief, mussel meat is considered somewhat cooling in nature and said to nourish yin and clear heat; such claims can be taken as a reference.

It should be noted that freshwater mussels live in bottom mud, so their bodies easily harbor sand and parasites; therefore they must be thoroughly cooked before eating, and cooking time should not be shortened just for the sake of tenderness. People allergic to shellfish should avoid eating them, and those with a weak, cold spleen and stomach who are prone to diarrhea should not eat much of them either. When selecting, choose ones that are alive, with tightly closed shells and no off odor; once bought, process and cook them as soon as possible, balancing flavor with food safety.