Mussels in French Tomato Sauce
1.
Prepare the required materials.
2.
Put a cross knife on the top of the tomato.
3.
Remove the bottom pedicle.
4.
Peel off the pods of the peas, take only the tender tips of the asparagus, and remove the heads and tails of the beans.
5.
Boil water in a pot, add oil and salt, add vegetables and pasta and cook into ice water, drain the water. (The tomato is blanched for 30 seconds and then removed.)
6.
Peel the tomatoes.
7.
Cut the tomato into quarters and remove the seeds.
8.
Peel the mushrooms.
9.
One clove of garlic and 1/2 onion are finely chopped (add a little red onion if any), and the mussels are scrubbed clean.
10.
Put a little olive oil in the pot, add minced garlic, chopped shallots, and chopped onions until fragrant.
11.
Add wine, bay leaves and Provence mixed spices and bring to a boil.
12.
Add the mussels and cook until they are fished out.
13.
Take the mussel meat, save the meat and shell separately.
14.
Cut the tomato, mushroom, garlic, and 1/2 onion into fine particles.
15.
Put a little olive oil in the pot, add chopped onion and minced garlic until fragrant.
16.
Add crushed tomatoes and sauté until soft until there are no obvious granules.
17.
Add tomato sauce and continue to fry.
18.
Stir-fry until the water evaporates and when it thickens, add dried basil. If necessary, add salt to taste.
19.
Put a small amount of chopped chives on the plate.
20.
Chop the mussel meat.
21.
Mix the mussel meat with tomato and mushroom sauce.
22.
Put the prepared mussel tomato and mushroom sauce into the mussel shells.
23.
Place the mussels on the plate and the side dishes on the plate.
Tips:
1. Choose ripe tomatoes as much as possible.
2. It is best to choose mussel shells in the same direction, beautifully arranged.
3. For ketchup, choose unsweetened pure ketchup, not the kind that is dipped in French fries. Each tomato sauce has a different amount of salt, so use salt as appropriate.
4. The side dishes can be chosen as you like and change at will.
