Dry pan mussels
By VicentaLakin
The simplest cooking techniques are often the most beautiful. The locals are most used to cooking, and my family likes to cook, and it's really fun to have fresh soup. The mussels are known as seafood treasures. Its meat tastes good and nutritious, and its dry products contain 53.5 per cent protein, 6.9 per cent fat, 17.6 per cent sugar, 8.6 per cent inorganic salt, as well as various vitamins, iodine, calcium, phosphorus, iron and various amino acids. In this Draft, mussels have been documented as having the function of treating fortiorily, incompetent blood, haemorrhagic diarrhea and intestine pain。
Recipe Recommendations
- mussels 500 grams
- cooking wine 1 scoop
- green onions 1 section
- salty and fresh
- cook
- ten minutes
- simple
Steps for Dry pan mussels
1
This time the deep sea wild mussels are really big. Purge the husk with a brush。
2
Put mussels in the pot and a large spoon of wine。
3
Cover the pan and boil for a few minutes。
4
Turn it on in the middle, the mussels start talking。
5
Onion flowers on the surface。
6
Without any other sauce, it's mussels。
7
The finished product。Dry pan mussels Make Tips
One, the mussels will come out with plenty of water, so don't worry about burning the pot. It is important to remember to open the lid, to get it out of the pot, and to cook for longer and to get old. 3 If the mussels are less reminiscent of a small amount of fresh water to boil, then the amount of mussels is more than enough to boil directly。