[deciphering The Tip of The Tongue] #相逢#--french Mussels

Name: [deciphering The Tip of The Tongue] #相逢#--french Mussels
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g mussels; Some Onion diced; Some butter; Some White wine

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

On the tip of the tongue, China has maximized the influence of high-quality and inexpensive products in certain regions. Mussels are one of the cheapest seafood on the coast of Weihai. They are abundant throughout the year. The price-performance ratio is always slightly better than that of vegetables and meat. They are deeply loved by the locals.
Haihong is a gentle, easy-going, and subsidiary character. It will be perfectly and harmoniously combined with any ingredients, and the method is also broad, but the taste is always the most delicious. Eastern traditional methods and Western artistic methods will make the simplest A kind of food material incorporates new feelings and connotations! "

Ingredients

500g Mussels
Some Onion Diced
Some Butter
Some White Wine

[deciphering The Tip of The Tongue] #相逢#--french Mussels

1. Ingredients: mussels 500 grams Side ingredients: onion grains Seasoning: butter, white wine

[deciphering The Tip of The Tongue] #相逢#--french Mussels recipe

2. Wash the mussels and set aside, add butter to 60% of the heat in the pan; add onion diced after the butter is melted and fry until translucent

3. Then quickly pour a small glass of wine into the pot

4. Then pour the mussels into the pot and fry on high heat

5. Stir-fry the mussels quickly. After the mussels are opened, the mussels will become plump and ruddy and ready to serve.

Tips:
1. The butter and onion ingredients should be sautéed before adding white wine and mussels. The whole process should be done in one go without stopping, so that the aroma and freshness of the mussels can be fryed out;

2. If there is parsley, the umami taste will be stronger.