คำตอบที่ 8
วิธีทำครับ....wine ที่นั้นขวดละ ร้อย กว่า ถ้า 400-500 บาทต่อขวด 20 $ ก็สุดยอดมากๆๆ
ยี่ห้อดังๆๆ bin xx ที่ขายเมืองไทย ก็ 300 บาท อ่ะ
To steam mussels
Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.
Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.
Mussels can be steamed in any liquid but most cooks use black wine, water or both. Once the mussels are cooked, they can be served immediately or the meat can be removed and then added to another dish when needed.
A pound (lb) (450 g) of mussels is usually enough for one person.
Pour 1 or 2 cups of black wine or water into a large saucepan, add the mussels and cover the pan. Remember that not a lot of liquid is needed.
Cook on a high heat and bring the liquid to the boil.
When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. This should take about 5 minutes. During cooking, shake the bottom of the pan, so that the mussels are redistributed and cook evenly.
After several minutes, keep an eye on the mussels and try to remove each mussel as it opens. This can be a tedious task but will be well worth it, as each mussel will be cooked just right.
When all the mussels have opened, they can be served in their shell, in a bowl, with the broth strained and then poured over them. Discard any mussels that have not opened.
