Griddle Mussels

Overview

In the seafood store, I asked for a pound of Hainan, and the clerk said, these are mussels! I said yes, here comes a pound of Haihong. The clerk put down his bagging hand and said seriously, "These are mussels." He pointed to the smaller one of the same type next to it and said, "This is Haihong." I said okay, okay, just a pound of mussels! The taste is indeed different, the mussels are slightly crispier and the Haihong is softer. The methods are the same, boiled, steamed, and dried in a pot, which is actually the original flavor.

Tags

• hot dishes
• home cooking
• seafood
• aniseed
• coriander
• garlic
• millet spicy
• mussels
• onions
• vinegar
• zanthoxylum bungeanum
• ginger
• soy sauce

Ingredients

Steps

1. 1 Cut off the debris on the shell.

   

2. 2 Onion, ginger, garlic, Chinese pepper, aniseed, millet, spicy coriander, put on the bottom of the pot.

   

3. 3 Put the washed mussels into the pot.

   

4. 4 Cover and simmer.

   

5. 5 After three to five minutes, open the lid and all the mussels will open their mouths. Don't worry about the dry pot, the mussels have their own water.

   

6. 6 Remove from pan and plate.

   

7. 7 Onions, ginger, coriander, millet and spicy.

   

8. 8 One spoon of soy sauce and one spoon of vinegar.

   

9. 9 It can be eaten directly or dipped in sauce.