1] I'll prepare the ingredients for the vegetables first. Slice the chives separately and prepare them separately as garnish for later use, and slice the Cheongyang red pepper, which will add a spicy scent, diagonally into 0.2cm thick. I'll prepare the garlic, which is the key point today. The pungent scent of garlic will help to catch the smell of mussels and make the flavor of steamed sake mussels more luxurious today.

2] Remove the foreign substances and whiskers from the outside, rinse it again under cold running water to remove the moisture, and then prepare it.

3] Preheat a medium-sized pot over medium heat for 3 minutes, add about half a tablespoon of cooking oil, and stir-fry garlic. Stir-fry until lightly browned for 2 to 3 minutes, then add mussels and pour 150mL of sake. Now cover and cook over medium heat for 8 minutes.

4] It has a subtle sake scent and a mouthwatering mussel scent. It's almost done. Remove any impurities that come to mind and add the scent with pepper. I didn't add salt separately. Unlike ordinary mussel soup, which is boiled with water, it is cooked with the juice of mussel by pouring a small amount of sake, so it is reasonable even if you don'

5] Now, if you finish with red pepper and green onion, the way to boil mussel soup, which you can enjoy more, is complete. Would it be better to add a glass of hot sake to this?

It's fun to eat it with flesh, and even the soup with a subtle scent of warm sake. It's a recipe that I want to recommend as a winter dish. Then enjoy yourselves today! :)