The most fertile season for mussels is winter. A seaside city that can buy a lot of fresh mussels is really enviable. Mussels are simple to cook, usually cooked with wine, replaced with whiskey for cooking, paired with celery and leeks, the perfect combination of value and strength.
Chopped leeks and celery; after the mussels are soaked in salt water for several hours, the shell is cleaned with a bristle brush and the exposed whiskers are removed;
Large wide-mouth pan, heat over medium heat, then pour in olive oil and butter, add leeks and celery, stir fry for about 10 minutes until the vegetables are soft
Put the squid into the pot and stir fry for a while;
Pour in the whiskey and cook until the alcohol is completely evaporated;
Add mussels and cream, cover and cook for 4-5 minutes until all the shells are open;
Remove the mussels for use; continue to cook the sauce until it is viscous;
Start enjoying the plate!