Mussel Style Boiled Mussels
1.
Cut the onion into small pieces.
2.
Chop garlic into minced garlic.
3.
Drain the mussels. I use disposable blue mussels, some mussels need to be cleaned, please adjust according to different situations.
4.
Add white wine and mussels to the pot.
5.
On high heat, cover and cook for about five minutes, until the mussel shells open.
6.
Remove the mussels, drain the water, keep the mussels in an airtight container, and use the juice to make sauces.
7.
Add hot water to the saffron, soak the color.
8.
Melt butter (10 g) over medium heat and add onions.
9.
Continue to stir fry for about 8 minutes, until the onions are golden.
10.
Add garlic, cayenne chili powder, and crushed black pepper, stir-fry evenly, and stir-fry for about 30 seconds.
11.
Add cognac.
12.
Add the saffron and the water for soaking the saffron and mix well.
13.
Add the juice left by the strained mussels, and don't pour out the last bit of juice with silt.
14.
Bring to a boil on high heat, reduce the heat to simmer for 2 minutes, let the water evaporate a little.
15.
Use a fork to press the butter (10 grams) until softened.
16.
Stir the flour and butter evenly.
17.
Add the flour and butter piece by piece to the sauce just now. After each piece is added, stir well and melt before adding the next piece. You don’t have to add it to the thickness you like.
18.
Add the French fermented butter, stir well, boil on high heat and simmer for 1 minute.
19.
Add black pepper, cayenne chili powder, and cognac to taste.
20.
Serve the mussels on a plate and serve with the sauce. In addition, French fries are a classic match for mussels.
Tips:
1 There is almost no need to add salt in the process, because mussels are inherently salty.
2 The mussel broth is very salty, so you don't need to add all of the broth to the sauce. If it is too salty or thick, it can be diluted with water.
3 After mixing the flour and butter, it will form small pieces, which is normal. Add them to the sauce one by one, adjust to the consistency you like, not all of them need to be added.
4 The saffron needs to be soaked in hot water for a few minutes to let the color soak out.
5 If there is no French fermented butter, thick butter can be used instead.
