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Stewed mussels with white wine and chives you will love the taste of oysters

1. After the mussels are soaked in water, filter the water and put it aside for use. 2. Select a pan with a cover (make sure to use the one with no air hole and good sealing performance), preheat slightly, and put 21g butter + 27g chopped shallot + 1 thyme + 1 / 8 fragrant leaves + 2 parsley into the pan,

3. Pour in 113 grams of white wine, boil together and add ground black pepper.

4. Continue to boil for 2 minutes and evaporate the alcohol. You may be a little worried about whether this liquid is enough to boil mussels. In fact, the full name of this recipe is steamed mussels with white wine, which is to let the steam formed by these small amounts of liquid boil mussels, not boiled mussels.

5. Pour in the mussels with filtered water,

6. Set the fire power of the stove to the maximum, cover the lid and heat it for 5 minutes. During the heating process, you need to press the cover of the pot with your thumb from time to time, and vibrate the pot up and down to make the mussel evenly heated.

7.5 minutes later, open the lid of the pot. At this time, the mussel should have been cooked in place and the shell should be fully opened. If some of them don't open, pick them up and throw them away.

8. put the steamed mussels into the plate, let the liquid in the pot stand still for a while, let the sand in it sink, and then use the spoon to throw out the right amount of liquid to pour on the mussels. Mussel itself is quite salty. Although there is no extra salt in the liquid, its taste is just right. These juices can not only taste mussels well, but also taste first-class with toast. If they are served with spaghetti, it is a delicious seafood spaghetti that can make people dance.

9. Before serving, sprinkle chopped parsley as decoration, and a simple and exquisite white wine, shallot and mussel stewed with Scallion will be on the stage.