French mussels

The mussels, also known as Qingbong, the snacks. Our seaside, called rainbows, is one of the coastal peoples ' favorite products. French food is not always the same as French food, and many people even equate it directly with Western food. After all, French food is too famous in the world to be one of the French aliases, like French fashion. The Italians may not be happy to bring out the Italian princess to marry the French king to make French food, but the taste of food, the fineness of cooking, and the poetry and the artistic nature of the dish, the main European dishes are not French. In French food, mussels are certainly a dish that is not ignored by the old man, and French foods are a little bit plentiful and tender, and mussels become an essential food, rich and varied. In France, the practice is most common. First, the acre and onion are cut into small shreds, the soup pot is boiled with water, the acre and onions are boiled to half-transparent, and the mussels with shells are spread out in open water, or they become old. Some shopkeepers also have white wine and lemonade in them, filtering the soup into the bowl, preserving the taste of mussels to the maximum extent, with a glass of beer and a plate of fries, a meal in the French tunnel. There's another special thing about cream mussels. With butter, sheared mussels and a small amount of white wine, heated the fire and then poured into the cream. The mussels are rich, the butter is thick and sweet, and the butter, though not visible, has a unique scent, the three are integrated, and the smell of perfume is pure. The three mussels have a nutritional value equivalent to one egg, known as “eggs in the sea”. It is hot, odoury, rich in trace elements that can supplement kidney blood, drop blood resin, drop blood pressure, and adjust blood. It is not surprising that mussels are produced in the coastal areas of our Sea of Wei, and are cheap, and that they belong to the common people. In France, the average small pot varies between six and twenty euros, and the cheaper it is to rely on the sea, the cheaper it is to see fresh fresh food with shells in the market, sealed with a skin-covered membrane for sale, and a box of about four or five euros per kilogram, which is much cheaper。