Garuda mussels
By VicentaLakin
The mussels, commonly known as the cyanide mouth, are the most common seafood in France, and today it tastes more like the southern part of France, close to Spain, where the food is clearly Spanish, and where the large use of tomatoes makes the vegetables green and sour, as an appetizer, a French bar, a white wine or a Provence chalk, so that they can taste the best southern fragrances at home。
Recipe Recommendations
- mussels the 15
- tomato one
- mushroom of 2
- onion one
- garlic 2 cloves
- asparagus appropriate amount
- beans appropriate amount
- pea appropriate amount
- sweet pepper appropriate amount
- Butterfly pasta appropriate amount
- Provence spice mix 3 grams
- geranyl 1 tablet
- Dry basil crushed 2 grams
- ketchup 1/2 can
- white wine appropriate amount
- salt appropriate amount
- olive oil appropriate amount
- chopped chives appropriate amount
- salty and sweet
- cook
- half an hour
- senior
Steps for Garuda mussels
1
Prepare the required material。
2
Put a cross knife on the top of the tomato。
3
Remove the bottom of the ty。
4
The peas strip off the bean bean, the bean only picks up the tip, and the bean bean is gone。
5
Water is boiled, oil salt is added, vegetables and pasta are boiled into ice water and dry water is filtered. ( Tomato burns in 30 seconds)
6
Tomato go to the skin。
7
Tomatoes cut into four petals of seed。
8
Mushrooms go to the skin。
9
A piece of garlic, a half of onions torn apart (with a few red onions torn head), mussels to wash。
10
A small amount of olive oil was added to the pot, with garlic paste, onions' heads broken and onions blown up。
11
Add wine, fragrances and cosmopolitans。
12
I'm going to get some mussels。
13
Save the mussel, the meat and the shell, respectively。
14
Tomatoes, mushrooms, garlic and 1/2 onions are cut into small particles。
15
A small amount of olive oil is added to the pot, along with onion shredding and garlic paste。
16
Add tomato shredded soft as no visible particles。
17
Join the ketchup and make it。
18
Fire until water evaporates and when thick, joins the dry roll. If necessary, add salt。
19
Add a little onions to the plate。
20
Cut the mussel meat。
21
Combining mussels with tomato mushroom sauce。
22
Put ready mussels of mushroom sauce into mussels。
23
Put the mussels on the plate and the gravy。Garuda mussels Make Tips
1. Try to choose tomatoes that are as ripe as possible.
2. It is best to choose mussel shells in the same direction and arrange them beautifully.
3. Choose pure ketchup without sugar, not the one dipped in French fries. The salt content of each ketchup varies, so salt should be used as appropriate.
4. You can choose what you like and change it at will.
2. It is best to choose mussel shells in the same direction and arrange them beautifully.
3. Choose pure ketchup without sugar, not the one dipped in French fries. The salt content of each ketchup varies, so salt should be used as appropriate.
4. You can choose what you like and change it at will.