Recipe for mussel stew simple steamed mussels
When I went to the mart, it was full of fresh seafood such as oysters, mussels, and clams. I went to buy oysters for my husband who likes oyster soup, and I remember the cool mussel soup again. Food that comes to mind more because you can't drink alcohol due to prohibition. I bought it for a bath, but it's a lot, so I made a stew that I like because it's quite a lot
2 serving
Within 30 minutes
피에스타
Ingredients
  • Mussels
    500g
  • onion
    1ea
  • White wine
    100ml
  • Tomato
    1ea
  • Garlic
    5piece
  • ground pepper
    little
  • peperoncino
    little
Cooking Steps
STEP 1/12
Pull out the mustache of the mussel.
STEP 2/12
Then remove the moss and other parts from the cooking cleaning brush. It's not coming off well. It's good to remove all of them, but you can wash them several times.
STEP 3/12
If the skin is broken, throw it away boldly. Children whose shells are broken while on the move may be less fresh or damaged, so please throw them away boldly.
STEP 4/12
Chop the onions.
STEP 5/12
You need to peel and chop tomatoes to add a soft texture I'm going to use tomato sauce and add raw tomatoes to add texture and freshness. I like cherry tomatoes, too. The way to peel a tomato is to make a + on the tomato and roll it in boiling water to peel it off easily.
STEP 6/12
If you roll it in boiling water for 10 seconds, it comes off easily
STEP 7/12
You can chop it into small pieces like onions.
If you use canned tomatoes, you can use them instead of tomato sauce. If you only use tomatoes without sauce or canned food, add 3 portions and add a couple of bay leaves, pepper, and salt to boil a little longer. There is no failure in the taste, so I like the taste the best when I use raw tomatoes with commercial tomato sauce.
STEP 8/12
I'll cut the garlic on the side and prepare it. I prepared the tomatoes and onions.
STEP 9/12
After heating the pan, add 3 tablespoons of olive oil, stir-fry garlic and pepperoncino (replaceable Vietnamese pepper), add mussel, stir-fry slightly, and then add white wine
STEP 10/12
Now, add onions and tomato sauce and boil it for a while, then add raw tomatoes and boil it for a little longer.
STEP 11/12
When you boil it with the lid closed for about 3 minutes, the soup will come out, and when you start to open your mouth one by one, add crushed tomatoes and boil it for another 3 minutes.
STEP 12/12
It has a salty taste that comes from mussels themselves, so it's just right without seasoning. I recommend you don't add salt in advance, taste it, and put it in. It's a bit spicy with pepperoncino in it, but I like something more spicy. If you like it, it's good to put in more pepperoncino. If you still want Korean spicy, Cheongyang red pepper is also good.
The mussels that you could see before are called "chamdamchi," and they are expensive and rarely distributed. The mussel that we commonly know is 'damchi'. It is a shellfish that can be used well even for beginners because you don't have to separate s and you can enjoy it by removing only the joksas and washing them clean. The effect is rich in vitamin D, a nutrient that is lacking in winter. It also contains taurine, which is good for hangovers, so it helps relieve hangovers and recover from fatigue. It also contains iron, so it's good for anemia, so it'll be good to enjoy it during the season. These days, it's good to add flavor by adding a spoon of flavor to the soup if you buy it, steam it, dry it, and grind it.
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