Cost-effective party menu, Provence-style tomato chili sauce mus
It's already Christmas Eve. These days, I want to create a party atmosphere with special food for Christmas and the end of the year... This Christmas, I'm going to prepare mussel stew that warms my stomach. The price goes down because it's in season, and the mussels that are full of taste create a party atmosphere with a good cost-effectiveness, but it's just that. If you boil and drink the spicy and rich Provence-style mussel stew of tomato & chili sauce, which can be tasted at the French restaurant, in a simple way, the winter table will get hot and a pleasant smile will bloom.
2 serving
Within 20 minutes
낭만처자
Ingredients
  • Mussels
    20ea
  • onion
    1/4ea
  • chili
    1/2ea
  • Cheese
    little
  • Butter
    1spoon
  • tomato sauce
    3ladle
  • Chili sauce
    1/2spoon
  • Mussels
    3ladle
  • Wine
    1/2ladle
  • Cooking oil
    little
  • Salt
    little
  • Herb powder
    little
  • ground pepper
    little
Cooking Steps
STEP 1/9
Mussels Cleaning: Mussels shells are easy to remove foreign substances by rubbing them with a toothbrush or cleaning brush. At this time, if you have a long beard, pull your beard and shave it neatly.
STEP 2/9
Boil the mussels and make broth: Blanch the well-washed mussels in boiling water with a pinch of salt. Open your mouth and boil it for another minute and 30 seconds, and then scoop out the mussels. Never throw away the remaining stock, simmer for another 30 seconds or so, strain it through a sieve and prepare it separately.
STEP 3/9
It's a sift broth.
You can use the broth for fish cake soup or seaweed soup
STEP 4/9
Making Tomato Sauce: If you use commercially available tomato sauce for pasta, you can skip it.
If you're making your own like me, the tomatoes are simply done by peeling and boiling them down with water, salt, sugar, and herb powder.
STEP 5/9
Flavoring: Now I'm going to make the stew.
Grease a preheated pot with enough vegetable oil, such as olive oil, and stir-fry the chopped onions and slanted peppers (dry peppers are also good) to flavor. If you like the smell of garlic, add sliced garlic (I skipped it because I'm allergic to garlic).
STEP 6/9
Boil with mussels: When onions and peppers are fragrant and translucent, add mussels and mix well, close the lid and simmer for about a minute and a half.
STEP 7/9
Add Tomato Sauce: When the mussel boils with a grinding sound, open the lid, add tomato sauce, chili sauce (if not, red pepper paste) and stir-fry until the mussel is seasoned well.
STEP 8/9
Cooker with wine and broth: When the sauce is evenly soaked in the mussel, add the amount of wine and mussel stock and simmer for 3-4 minutes.
STEP 9/9
Side dish: Finally, taste and season with salt, pepper, and herb powder. You can add flavor and decoration with cheese or butter.
It goes well with light Pocaccia herb bread, and it's delicious with pasta. I wish you a merry Christmas and the end of the year! Merry Christmas
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