The English name of the delicious shellfish in this dish is called “mussel”, and the French name is “moule”. The name in Chinese is very different: Taiwan and Shanghai call it “mussel”, and Guangdong people call it “Qingkou”, but to the north. The Dalian area of Qingdao has become “Haihong”! Most often on the table of French and Belgian people, the large bowls are served on the table, with bread and chips. Don't worry about eating when you eat, grab the black bright shell with your hands, bite the orange tender meat in the shell, and then use the sauce at the bottom of the bread bowl to enjoy the savory taste of the sea water and the scent of the garlic white wine butter. It’s a cup of wolf and it’s more fun! I have seen fresh mussels in the markets of Taiwan, Shanghai and Hong Kong. When I am in abundance, I don’t want much money because I don’t know how to eat. But to tell the truth, compared with European and American countries, this is indeed rare in China. If you can't buy fresh, don't succumb to the frozen mussels, it will taste like rubber. The same approach, its practical alternatives are very delicious.
Cleaning mussels: There are sometimes slender 'beards' in the shells of fresh mussels. They are tools used by shells to attach to shore stones and bridge piles. They must be removed and washed. Nowadays, all kinds of mussels are cultured, there is not much sand, so there is no need to soak water and spit. If you don't use it immediately, just put it in a large bowl, cover it with a damp cloth and put it in the refrigerator.
Cooking takes only a few minutes. Take the pot with the lid, scallions and minced garlic in a wok and sauté the olive oil with a large fire. Add the mussels and mix well, then pour in the white wine to boil. Cook on the lid for about 3 to 5 minutes until the mussel shell is opened (take it out and discard it if it is not open). Since the mussel itself has a salty taste of the sea, it is not necessary to add salt when cooking.
Pour in the tomato and mix well, turn off the heat, add 1 piece of cold butter and gently stir until the soup is mixed. This will achieve the effect of instant emulsification, make the soup thicker and fragrant and fresh, and it is a French cuisine stewed seafood. Standard method. Finally, sprinkle with black pepper and vanilla.
The above is the basic practice, which can change the taste, such as: A Spanish taste: first add a little smoked sausage and scent, throw a small saffron in the liquor soup. B Thai taste: Add ginger, lemongrass and chili to the scent at the beginning, coconut milk instead of white wine, add 1 teaspoon of fish sauce and lime juice, and sprinkle with parsley. C Japanese flavor: Sake instead of white wine, 1 teaspoon of miso instead of butter, and shallot instead of vanilla.