蘑菇青口意粉 (Mushroom and Mussels Spaghetti)

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這道菜來自意大利南部,那裏有海又有山,兩者的結合,帶來一個清淡但好吃的菜色。

This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.

 

 

材料 (Ingredients) :

 

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青口 (Mussels) – 1磅 (1kg)

 

蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)

 

洋蔥 (Onion) – 半個 (1/2 pc)

 

車厘茄 (Cherry tomatos) … 閱讀更多 Read more...

啤酒燉青口 (Mussel and Bacon Stew)

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平時最時常在餐廳吃到的青口也是白酒又或用日本清酒煮青口,其實用啤酒燉也很特別的,大家可以試試

材料 (Ingredients):

急凍青口(有新鮮的就最好)(Mussels)- 1包 (1 pack)
煙肉 (Bacon/smoked ham)-2片 (2 pcs)
洋蔥 (Onion)-1個
蒜頭 (garlic)-3瓣 (3 cloves)
啤酒 (wheat beer) - 1小支 (1 small bottle)
牛油 (butter) – 30g
鹽 (salt)
黑胡椒碎 (black pepper)

做法 (Method):

1. 將青口在室溫內解凍及清洗乾淨,煙肉及洋蔥切成小片,蒜頭切為小粒
Defrost mussels in room temperature and waste it, bacons and onion slice into small pieces, peeled and chopped garlic,

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2. 準備一個煲,中火放入牛油,跟著加入煙肉,炒一下,待煙肉轉色至小金黃… 閱讀更多 Read more...