Dry Baked Mussels

Name: Dry Baked Mussels
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 250g mussels; 1/2 onion; 1 piece ginger; 20g Rice vinegar

by salila

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Thank you very much for the promotion prize provided by Supor, Supor·Chinese Hot Pottery Electric Casserole. As the weather gradually turns cooler, a large number of seafood are on the market. It is now when the mussels are at their most plump, and they are delicious either boiled or scallion oil. Today, I will have a dry baked mussel without any seasoning. What you eat is its original flavor. If you like spicy food, some chopped pepper is also very good. You too try it.

Ingredients

250g Mussels
1/2 Onion
1 piece Ginger
20g Rice Vinegar

Dry Baked Mussels

1. The mussels are cleaned.

2. Turn the Supor·Chinese hot pottery electric casserole to the last "casserole baking" function.

3. Cut the onion thickly, slice the ginger, and spread it on the bottom of the pan.

4. Place the washed mussels on top of the onion and ginger.

5. Close the lid.

6. After a few minutes, the mussels are ready to be out of the pot.

7. Mussels can be eaten directly or dipped in rice vinegar and ginger.

Tips:
1. Don't worry that the pan will be burnt out if you bake in a dry pot, the mussels will flow a lot of soup after they are cooked;
2. Seafood is generally cold, and a little rice vinegar and ginger powder can neutralize the coldness of seafood;
3. Don't overcook the mussels, they can be out of the pot as soon as you open the mouth.