French wine steamed mussels, Mulmarinire
It's French steamed mussels that you make every winter. It's a menu that goes well with the end of the year!
2 serving
Within 30 minutes
마무네뜨
Ingredients
  • Mussels
    1.4kg
  • White wine
    250ml
  • Celery
    1ea
  • onion
    2ea
  • parsley
    1handful
  • Butter
    20g
  • French fries
    2serving
Video
Cooking Steps
STEP 1/7
Dissolve salt in the water and set the cold temperature with ice.
Remove the barnacles with a knife, and remove the whiskers with scissors or a knife. The direction is not pushed up to the mouth, but pulled in the opposite direction.
Wash it in running water and sieve it.
STEP 2/7
The celery breaks the bottom and pulls it up to remove the fiber. Cut into appropriate sizes.
STEP 3/7
Chop shallots and onions in the style of fried rice, and cut and chop parsley.
STEP 4/7
Melt 20g of butter over medium low heat, reduce to low heat, add celery and shallots and stir-fry for 5 minutes.
STEP 5/7
Add the trimmed mussels, 250ml wine, and chopped parsley and mix.
STEP 6/7
Close the lid, wait 5 minutes, open it, and mix well again. The mussel at the bottom opens and the mussel at the top is not cooked yet.
Close the lid again and wait for 5 minutes.
STEP 7/7
If you open the lid after 5 minutes, it's all cooked. You can eat it right away.
I really recommend it as an easy-to-make year-end seasonal menu. Make it delicious and eat it 100 times before mussel season goes! Seafood fishy dishwashing tips After cooking seafood, the sink, cooking utensils, and fishy smell are left. Wash the dishes as usual, and wipe with a sponge soaked with white vinegar, and the fishy smell disappears. The mussels that I kept for a long time like a sieve disappeared after I did it twice.
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