白酒青口配藜麥 Mussels in White Wine with Quinoa

5 Jan

Mussels with Quinoa and white Wine

Quinoa 它有一個美譽”榖類之母”,但實際上它並不是穀類,而是波利維亞和秘魯土生的一種藥草的果實乾,它含有組成完全蛋白質的8種必需氨基酸,它的熱量和脂肪含量比較低,而且纖維質豐富,也是鉀質和鐵質的極佳來源。我很喜歡將藜麥使用在我日常飲食中,它可以充當米飯食也可製作沙律及糕點。今次用它來配搭青口及番茄製作這菜式,簡單易做營養豐富。

準備時間: 10 分鐘

烹調時間: 20-25 分鐘

材料

藜麥 ( quinoa ) 180g

白酒 ( white wine ) 250ml

上湯 250ml

青口 ( mussels ) 1 kg

意大利香芹 (切碎) 1/2 杯 ( italian flat- leaf parsley )

蕃茄 4 個

蒜肉 4 粒

檸檬皮青茸 ( 半個份 )

檸檬汁 (半個份 )

海鹽胡椒各適量

橄欖油 2 湯匙

 做法

  1. 蕃茄去籽,切成約1cm 細粒,parsley 祗取用葉部份切碎,蒜肉切碎,檸檬榨汁及刨取皮青茸備用。
  2. 下少許油爆香蒜茸,加下清洗過之青口 及白酒,加蓋灼至青口微開口,取出青口將雜質過濾棄掉,留下汁液。
  3. 於鍋內加入清洗過之藜麥、上湯及過濾淨之白酒青口汁液,煮 15-20 分鐘至黎麥軟熟適中。
  4. 加入切粒蕃茄、parsley、及各調味料與藜麥拌勻,放回青口於藜麥面再加熱片刻,加上檸檬皮茸及適量檸檬汁及灑上橄欖油,即可上桌供食。

註:

  1. 青口必須洗擦乾淨,因用作灼熟青口之白酒須留作煮黎麥用。
  2. 煮藜麥之上湯及青口汁液多少,以上份量祗供參考,因耍視乎火力之大小而作加減,但藜麥必須煮至軟熟適中。

Preparation: 10 minutes

Cooking: 20-25 minutes

Ingredients:

180g quinoa

250ml white wine

250ml chicken stock

1 kg mussels

1/2 cup Italian flat-leaf parsley, finely chopped

4 vine-ripened tomato, seeds removed then diced

4 cloves garlic , finely chopped

1/2 lemon juice and zest

sea salt and cracked black pepper

2 Tbsp olive oil

Method:

  1. Heat oil in a wide heavy-base saucepan.  Add garlic, mussels, white wine and cook with cover for 2-3 minutes or until mussels begin  to open.  Drain the liquid and set aside.
  2. In a saucepen, add liquid from step 1, chicken stock and quinoa.  Cook for 15-20 minutes or until soft.
  3. Mix tomato, parsley, lemon juice, lemon zest into the quinoa, and season with sea salt and pepper.  Place the mussels on the quinoa an cook for a further 2-3 minutes.  Sprinkle with olive oil and serve.

Note:

  1. Make sure the mussels are cleaned thoroughly.
  2. Quantity of chicken stock (used for step 2) is for reference only and may vary.  The bottom line is to have the quinoa cooked till soft.
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One Response to “白酒青口配藜麥 Mussels in White Wine with Quinoa”

  1. vnvie January 8, 2013 at 11:39 AM #

    These look beautiful, and thanks for the detailed instructions!

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