A Petty Bourgeoisie with The Most Ocean Flavor—french Mussels

Mussels, also known as mussels, mussels. Our beach is called Haihong, which is one of the favorite seafood of the coastal people.

When Chinese people come into contact with Western food, they can't get around French food. Many people even equate French food directly with Western food. After all, French cuisine is too famous in the world, just like French fashion, it has become one of the pronouns of France. Italians may be unwilling to bring up the allusion that Italian princesses marry French kings to create French cuisine, but in terms of the exquisite ingredients, fine cooking, and the poetry and artistry contained in the dishes, non-French cuisine is among the major European cuisines. Genus.

Among the gorgeous French cuisine, mussels are definitely a dish that will not be overlooked by the old man. French cuisine prefers a little bit of raw taste and pays attention to freshness. Mussels have become an indispensable ingredient. There are various and sophisticated ingredients. . In France, the clear soup is the most common practice. First cut the parsley and onion into small pieces, add water to the soup pot and boil, add the parsley and onion and cook until translucent. Place the shelled mussels in boiling water and wait for the shell to open. Take it out immediately, otherwise it will be old. Up. Some stores will pour some white wine and lemon juice in it, and then filter the soup into a bowl to preserve the umami taste of the mussels to the utmost extent, together with a glass of beer and a plate of fries. Meal. There is also a more special way of mussels with cream. Add the shelled mussels and a small amount of white wine with butter, heat up over high heat, and then pour in the cream to serve. The mussels are rich in meat, thick and sweet in cream. Although the butter is not visible, it has a unique aroma. The three are fused, and the taste is rich and mellow.

The nutritional value of three mussels is equivalent to an egg, which is called "the egg in the sea". It is warm in nature, delicious in taste and rich in trace elements, which can nourish the kidney and blood, lower blood lipids, lower blood pressure, and regulate menstrual blood. This unsurprising mussel is produced in the coastal area of Weihai, and it is very cheap. It is a delicacy on the ordinary people's table. In France, a small pot generally ranges from six to twenty euros. The closer you are to the sea, the cheaper it is. In general supermarkets, you can also see fresh mussels in shell. They are sealed with plastic wrap and sold, one box per box. Kilograms can be sold for about four or five euros, which is much cheaper. "