A petite bourgeois dish with the most oceanic flavor—French mussels

Overview

Mussels, also known as mussels, mussels. Our seaside is called Haihong, and it is one of the favorite seafood among coastal people. When Chinese people come into contact with Western food, they cannot avoid French food. Many people even directly equate French food with Western food. After all, French cuisine is so famous in the world that it has become one of the synonyms of France like French fashion. Italians may not be happy to bring up the allusion that French cuisine was created only after an Italian princess married the French king, but in terms of the exquisite ingredients, the exquisite cooking, and the poetry and artistry contained in the dishes, French cuisine is the only one among the major European cuisines. Among the gorgeous French cuisine, mussels are definitely a dish that Lao Tie will not ignore. French cuisine prefers to be slightly raw and emphasizes freshness and tenderness, so mussels have become an indispensable ingredient, with many varieties and exquisite taste. In France, the most common way is consommé. First chop the parsley and onion into small pieces, add water to the soup pot and bring to a boil. Add the parsley and onion and cook until translucent. Boil the shelled mussels in the boiling water until the shells open and take them out immediately, otherwise they will become old. Some stores will also pour some white wine and lemon juice into it, and then filter the soup into a bowl to preserve the umami flavor of the mussels to the maximum extent. Pair it with a glass of beer and a plate of French fries, which is an authentic French meal. Another special way is buttered mussels. Add the shelled mussels and a little white wine to the butter, heat over high heat, pour in the cream and serve. The mussels have rich meat, the cream is thick and sweet, and the butter is missing, but it has a unique aroma. The combination of the three creates a rich and mellow taste, which is truly unique. The nutritional value of three mussels is equivalent to one egg, known as eggs in the sea. It is warm in nature, fresh in taste, rich in trace elements, and can nourish the kidneys and blood, lower blood lipids, lower blood pressure, and regulate menstruation. This unassuming mussel is produced in large quantities in the coastal area of Weihai and is very cheap. It is a delicacy on the common people's table. In France, a small pot usually costs about 6 to 20 euros, and the closer to the sea, the cheaper it is. In general supermarkets, you can also see fresh mussels in their shells, sealed with plastic wrap and sold. A box of one kilogram can be sold for about 4 or 5 euros, which is much cheaper.

Tags

• private kitchen
• foreign cuisine
• old man
• french cuisine
• spring recipes
• summer recipes
• lunch
• candlelight dinner
• butter
• chives
• coriander
• mussels
• purple onion
• small red pepper
• white wine

Ingredients

Steps

1. 1 Ingredients: 500 grams of mussels Ingredients: appropriate amount of chives, appropriate amount of coriander, appropriate amount of red pepper, appropriate amount of purple onion, seasoning: 1 small piece of butter, appropriate amount of white wine

   

2. 2 Heat oil in a pan. When the oil temperature is 50% hot, add butter to the pan and stir-fry until fragrant;

   

3. 3 Fry the butter until fragrant, then add the onion diced and continue to stir-fry;

   

4. 4 After the onions are fried until fragrant, put the mussels into the pan and fry;

   

5. 5 Cook in white wine;

   

6. 6 Sprinkle in red pepper rings;

   

7. 7 Cover the pot and simmer for 1 minute;

   

8. 8 Finally, sprinkle in the chopped coriander and chives.