INGREDIENTS

  • 4 Lbs  Searay Mussels
  • 2 cups dry white wine
  • 4 large shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ tsp salt
  • 1/3 cup mixed fresh herbs (such as flat-leaf parsley, chervil, or basil, chopped)
  • 6 tsp butter, cut into pieces

INSTRUCTIONS

  1. De-froze Mussels, rinse, blot dry
  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt
  3. Simmer 5 minutes
  4. Add mussels, cover, and increase heat to high
  5. Cook about 5 minutes
  6. Stir in herbs and butter
  7. Remove from heat
  8. Serve immediately

材料

  • 4 磅  海威青口
  • 2 杯 乾白酒
  • 4 棵大蔥, 切碎
  • 4 顆蒜頭, 切碎
  • ½ 茶匙 鹽
  • 1/3 杯 混合新鮮香草（如平葉香菜，細葉芹，或羅勒，切碎）
  • 6 茶匙 牛油，切成片

白酒蒜蓉青口

  1. 解凍青口, 洗凈, 吸乾水份
  2. 在一個大湯鍋置中火加熱，放入酒，蔥，蒜，鹽
  3. 約煮5分鐘
  4. 放入青口, 蓋上, 並轉至大火
  5. 約煮5分鐘
  6. 拌入香草及牛油
  7. 起鍋
  8. 盡快享用食物