Mussels with Pork，Leeks and Cider Broth 青口苹果酒汤

作者： daisy的笔记

用料

• Mussels(cleaned and beards removed)青口清洗并取腮 1 lb
• Leeks(cleaned and thinly sliced)大葱取葱头清洗切细丝 1 bunch
• Garlic(chopped)蒜剁碎 4
• Salt pork(md dice)咸肉切中粒 3 oz
• Hard cider 带酒精的苹果醋 1 1/2 cup
• Cream 奶油 1/2 cup
• Parsley(chopped)香叶剁碎 Garnish
• Olive oil 橄榄油 2 tbsp
• Thyme 百里香 1 sprig

Mussels with Pork，Leeks and Cider Broth 青口苹果酒汤的做法步骤

步骤 1

Clean the mussels and remove the beards.清洗青口并把腮取出。

步骤 2

In a sauce pan, heat the oil and render the salt pork. 橄榄油入锅加热，加入咸肉煸出油。

步骤 3

Add the leeks and garlic, season with pepper and cook until the leeks are soft, about 10 minutes. 加入大葱和蒜，加黑椒粉调味，炒至大葱变软，约10分钟左右。

步骤 4

Deglaze with cider,add thyme and reduce by 1/2. Add mussels, cover the pan and allow mussels to steam, about 3-5 minutes, shaking the pan occasionally.用苹果醋炝锅，加入百里香收汁至1/2,然后加入青口，盖上锅盖闷煮3-5分钟，期间时尔晃一下锅。

步骤 5

When mussels have opened, remove them from the pan carefully with tongs and arrage in a serving bowl. Discard any that did not open. Add the cream to the remaining liquid and simmer for a few minutes. Season with salt and pepper. Pour the sauce over the mussels and garnish with fresh parsley.青口开口后用钳子夹起摆放在碗中，有不开口的取出丢弃。将奶油加入锅中剩余的汤汁中煮几分钟，用黑椒粉调味，然后浇在青口上并用香叶碎装饰。

菜谱创建时间：2018-03-29 11:32:39