Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, white wine mussels 白酒煮青口. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
This is one of my favorite recipe for mussels. I hope this will become your new favorite too! Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
White wine mussels 白酒煮青口 is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. White wine mussels 白酒煮青口 is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook white wine mussels 白酒煮青口 using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make White wine mussels 白酒煮青口:
- Prepare 1 lb mussel
- Get 1/3 cup white wine
- Get 5 slice gingers
- Make ready butter
- Prepare 5 piece garlic
- Prepare salt
- Make ready 1 tbsp sugar
- Take 1 tbsp oyster sauce
It doesn't matter when cooking with wine, the flavors all cook out and. Steamed mussels with white wine is a classic dish and it's incredibly easy to make. The recipe below will serve four people for dinner. To clean mussels, scrub them with a stiff brush under cold running water to remove any grit.
Steps to make White wine mussels 白酒煮青口:
- Heat up the pot, put butter to ready
- Then put gingers to start
- put the mussels in and then stir evenly with the ginger
- Put the white wine and other ingredients together to the mussel and mix it up
- Then, let the mussel cook for 5 to 7 minutes!
Mussels simply cooked in white wine, garnished with fresh parsley - there couldn't possibly be a better dish to serve with a cold beer (and perhaps a side of fries) on a hot summer afternoon. Add the mussels, cover the pot with a lid and with the heat turned higher, allow to cook for approximately six minutes or until the mussel shells have opened (any longer will result in rubbery mussels). This triple-tested mussels recipe with leeks and white wine is just the dish to fit the criteria. When the mussels are almost open, stir in the creme fraiche and chopped parsley. Put the lid back on and cook until all the mussels have opened (discard any that have not).
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