Mussels in French eggplant sauce(fa shi qie zhi yi bei )

Mussels in French eggplant sauce

Introduction:

"Mussel is commonly known as Qingkou, which can be regarded as the most common seafood in France. There are many ways to do it. Today, this mussel with tomato juice tastes more like the southwest of France, near Spain. The food here has obvious Spanish characteristics. The extensive use of tomatoes makes this dish salty and slightly sour. It is very suitable as an appetizer, with French long stick, white wine or white wine It's Provence's pink wine. You can taste the most authentic southern French flavor at home. "

Production steps:

Step 1: prepare the required materials.

Step 2: put a cross knife on the top of the tomato.

Step 3: remove the pedicle from the bottom.

Step 4: peel the pea pods, asparagus only take the tender tip, beans remove the head and tail.

Step 5: boil water in a pot, add oil and salt, add vegetables and pasta, cook them, add ice water, and drain. (blanch the tomato for 30 seconds and take it out.)

Step 6: peel the tomato.

Step 7: cut the tomato into four pieces and remove the seeds.

Step 8: peel the mushroom.

Step 9: cut a clove of garlic and 1 / 2 onion into pieces (add a little chopped red onion if any), and brush the mussel clean.

Step 10: put a little olive oil in the pot, add minced garlic, chopped red onion and chopped onion, and saute until fragrant.

Step 11: add wine, geranium and Provence spice mixture and bring to a boil.

Step 12: add the mussels and cook until the opening is removed.

Step 13: take the meat from the mussel and keep the meat and shell separately.

Step 14: cut tomato, mushroom, garlic and 1 / 2 onion into small particles.

Step 15: put a little olive oil in the pan, add chopped onion and minced garlic and saute until fragrant.

Step 16: add chopped tomato and stir fry until no obvious granule.

Step 17: add tomato sauce and continue to stir fry.

Step 18: stir fry until the water evaporates. When it is thick, add dried basil. Season with salt if necessary.

Step 19: put into plate and add a little chopped chives.

Step 20: cut up the mussel meat.

Step 21: mix mussel meat with tomato and mushroom sauce.

Step 22: insert the prepared mussel tomato sauce into the mussel shell.

Step 23: put the mussels on the plate and the side dishes on the plate.

Materials required:

Mussels: 15

Tomato: 1

Mushroom: 2

Onion: 1

Garlic: 2 cloves

Asparagus: moderate

Beans: right amount

Peas: moderate

Sweet pepper: right amount

Butterfly pasta: moderate

Provence spice mix: 3 G

Fragrant leaf: 1 piece

Dried Basil: 2G

Ketchup: 1 / 2 can

White wine: moderate

Salt: right amount

Olive oil: right amount

Chopped chive: right amount

Note: 1. Try to choose the riper tomato. 2. Mussel shells should be in the same direction with beautiful swing. 3. Tomato sauce choose pure tomato sauce without sugar, not the kind dipped in chips. The salt content of each tomato sauce is different, so salt should be used as appropriate. 4. You can choose what you like and change it at will.

Production difficulty: Advanced

Process: boiling

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Fa Shi Qie Zhi Yi Bei