How to make clam mussel soup, which is good to make when you thi
If it's hot, you get annoyed. If it's cold, you get annoyed In summer, I want winter to come soon, and in winter, I want summer to come soon, and people's hearts were like thisIt was a reed, but I like winter more than summer. I don't usually like soup food and don't enjoy it, so I naturally think of warm soup food in cold winter, and I made clam mussel soup that could melt my cold body and mind. As mentioned earlier, I don't like soup food and don't enjoy it. But I make it when I think of something that's not irritating and clean Maybe because of the cold weather today, I suddenly wanted to eat clam mussels soup, so I stopped by the mart on my way home and bought clams and mussels. I usually buy seafood at the market, but I bought it at the mart because it was a little late. The amount is smaller than that of buying it at the market, but it was cleaned and seasoned, so there was no hassle to do it at home. There are good things about buying at the market and good things about buying at the mart, so I can't decide which one is better Today, I bought fresh clams and mussels at a reasonable price, so the mart won. I made clam mussel soup with clams and mussels that I bought at a low price There's nothing special, but I'll show you how to cook it deliciously.
2 serving
Within 30 minutes
동주
Ingredients
  • Mussels
    1kg
  • Manila clam
    500g
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • crushed garlic
    2T
  • Salt
    1/2T
Cooking Steps
STEP 1/6
Remove foreign substances and footprints attached to the outer part of the shell and wash the mussels cleanly under running water.
STEP 2/6
I washed it once with running water using the clams that were removed, but if you go to the mart, you can easily get the clams that are sold.
STEP 3/6
Slice red pepper and cheongyang pepper thinly.
STEP 4/6
Boil mussels, clams, mussels, and clams in a pot.
STEP 5/6
When mussels and clams open their mouths while boiling, season them with minced garlic and salt.
STEP 6/6
Add red pepper and cheongyang pepper at the end and boil it for another minute to complete the clam mussel soup.
It's cool in the milky soup, and I even made spicy with Cheongyang red pepper, but it's so perfect. I can't eat spicy things well, so I only put one Cheongyang pepper, but if I want a more intense spicy taste, I think it's okay to put two or three Cheongyang peppers instead of one, or peperoncino instead of red peppers.
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