Steamed mussels.
Steamed mussels in the cold winter is the best, but it's a shame that the weather is getting warmer, so I made steamed mussels before spring came
3 serving
Within 15 minutes
시골할매
Ingredients
  • Mussels
    1kg
  • crushed garlic
    1TS
  • leek
    1/2ea
  • Cheongyang red pepper
    1ea
  • Cheongju
    1/2cup
  • ground pepper
    little
  • Water
    1cup
Cooking Steps
STEP 1/4
Remove the beard and wash the mussels clean.
STEP 2/4
Just cut the minced garlic, green onion pine, and red pepper in half and cut them into big pieces.
STEP 3/4
Put all the ingredients in a pot and cook until the mussel opens its mouth (about 7 minutes)
STEP 4/4
When the white soup is formed and the mussel is cooked tightly with its mouth open, it is done. (It tastes better with red pepper paste or wasabi soy sauce.)
If there are impurities in the skin of a mussel, the dish becomes messy and the soup cannot be eaten, so make sure to wash it clean.
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