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Tuesday, 15 November 2016

How To Make Drunken Mussels | Moules Marinieres with Wine | Belgian Mussels Recipe | 醉贻贝的做法

Our first moules marinieres experience was to be at restaurant row in Brussels. so, my husband tried these dishes when we get back home and now completely be adjusted to our liking also quickly became our favourite dish at home. Simply fabulous!

(Serves 2)
2 tbsp corn oil
3 shallots, onions, peeled and sliced
6 stalks celery, peeled and sliced
1kg fresh mussels
a pinch of sea salt
a pinch of white pepper
e 3 teaspoons maggi seasoning
3 red chillies, sliced
1 cup sherry wine

1) Rinse the fresh mussels in cold running water and sprinkle some salt on it and then give them a good scrub and pull off all the beards. Discard any with broken shells.

2) Take a large lidded frying pan that is big enough to hold all the mussels. Heat the pan, Add oil, fry the onions and celery, Stirring occasionally and cook them in high heat for about 5 minutes, until soften.

3) Add mussels, Cover and cook until most of them have opened about 5 minutes. Add red chillies, and half amount of sherry wine and put the lid back on for 3 minutes. Add another half of sherry wine and serve immediately, discarding any mussels which remain closed.

Recipe Source: JosephineRecipes.Co.Uk

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