青口食譜 Archives - Seafood Society https://seafoodsociety.hk/zh-hant/%e6%b5%b7%e9%ae%ae%e9%a3%9f%e8%ad%9c/%e9%9d%92%e5%8f%a3%e9%a3%9f%e8%ad%9c/ Your Online Fishmonger in Hong Kong! Mon, 10 Apr 2023 05:06:35 +0000 zh-TW hourly 1 https://wordpress.org/?v=6.4.8 https://seafoodsociety.hk/wp-content/uploads/2021/03/Logo.jpg 青口食譜 Archives - Seafood Society https://seafoodsociety.hk/zh-hant/%e6%b5%b7%e9%ae%ae%e9%a3%9f%e8%ad%9c/%e9%9d%92%e5%8f%a3%e9%a3%9f%e8%ad%9c/ 32 32 Recipe: Moules-Frites (Steamed Mussels and Fries) https://seafoodsociety.hk/zh-hant/%e9%9d%92%e5%8f%a3%e9%a3%9f%e8%ad%9c/recipe-moules-frites-steamed-mussels-and-fries/ Mon, 10 Aug 2020 08:55:23 +0000 https://seafoodsociety.hk/recipe-moules-frites-steamed-mussels-and-fries/ For 4 people INGREDIENTS 1.4kg…

The post Recipe: Moules-Frites (Steamed Mussels and Fries) appeared first on Seafood Society.

]]> For 4 people
INGREDIENTS
  • 1.4kg of bouchot mussels
  • 4 tablespoons (60g) unsalted or salted butter
  • 1/2 cup (55g) peeled and finely chopped shallots
  • 6 garlic cloves, peeled and finely chopped
  • 3 cups (750ml) dry white wine
  • 1/4 cup (15g) chopped flat-leaf parsley
  • pinch of salt

PREPARATION

  1. In a large pot, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.
  2. Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir.
  3. Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the sauce.

The post Recipe: Moules-Frites (Steamed Mussels and Fries) appeared first on Seafood Society.

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