The classic practice of mussels is to cook white wine, but I always feel that it is too wet and the taste is not good. Jean George has this dish in the summer menu of Mercato, the Italian restaurant in Modu. They are grilled. They have built a majestic large-scale oven-baked pizza grilled fish barbecue in the center of the restaurant. Although this is not the case, my research After n times of taste and ingredients, I used the oven to imitate it, 99% reduction.
The oven is preheated to 220 degrees. The mussels rushed to the sand, laid flat on the baking sheet, and sprinkled with white wine for use.
Hot pot into olive oil, cut the onion into fine and garlic, add the peeled and chopped tomatoes, add salt, black pepper, lemon juice, white wine and thyme leaves, stir-fry into a thick thick soup.
The mussels are baked in the oven for 7-10 minutes. Pay attention to the degree of opening. Wait for most of the shells to open, stir the sautéed broth and the soup. (The rest of the opening can continue to roast until all the openings are added to the pot.)
then. . Just fine, very simple. Soup and bread are very good. I enjoy this part more. .
Edinburgh has a very hot restaurant, Mussel & Steak, where I have eaten pepper and cumin version (cumin & paprika), slightly heavy but also very good, like the students can try. Qingkoubei I usually use the living creatures of Mont Saint-Michel, and the online stores of jiarui are sold. Shanghai's city's super and GL Plaza are also available. I think that the green mussels that are too big may not be tasted, and the frozen products are even more unbearable.