白酒蕃紅花汁燴青口 Mussel in White Wine Sauce with Saffron and Tomato

7 May

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青口Mussel在世界各地都有飼養出產,以法國出產體形細小的藍青口 Baby Blue 最為有名,因當地水質優良所以品質極高。而澳洲在Tasmanian Spring Bay 養殖的藍青口Blue Mussel 比起新西蘭的青邊青口Green-Lipped Mussel體形略細,每隻只有約6-8cm大小,但肉質嫩滑鮮甜,帶有淡淡海水味。購買鮮活青口,須留意外殼完整合上,色澤鮮明,現時市面也有採用真空包裝保鮮的活青口販買,包裝上有保鮮日期,購回家原包不要開封可存放於雪櫃,開封時青口依然保持鮮活的,烹煮前用刷子將殼刷洗淨及去鬚即可,如清洗時有不鮮活或有異味浮於水面的須取出棄掉。我介紹的做法是會先用少許白酒將青口焗至略呈開口,立即取出離火,將汁液過濾淨,(因青口流出之汁液會有少許什質),再加味烹調

準備: 1 5 分鐘

烹調: 5 – 8 分鐘

材料

青口  1 kg

蕃茄 2 個(切粒)

番紅花 0 . 5 茶匙

白葡葡酒  200 ml

上湯 (魚或雞)  200 ml

乾蔥 2 粒 (切碎)

蒜蓉 1 粒(切碎)

牛油 20 g

麵粉 1 湯匙

淡忌廉 100 ml

蔥 2 棵(切粒)

海鹽適量

 做法

1        青口洗淨放於鍋內,加入白酒 100 ml,加蓋煮焗約 5 分鐘至青口略呈開口,立即將青口取出,汁液過濾備用。

2        汁煲放入牛油、乾蔥、蒜、麵粉慢火炒至微黃,將青口汁連同 蕃紅花、白酒 100 ml 及上湯加入麵粉糊內將汁煮至濃滑,加入番茄粒、青口拌勻,最後加入淡忌廉及洒入適量蔥花、即可上桌。

Preparation : 15 minutes

Cooking : 5 -8 minutes

Ingredients:

Mussels 1 kg

2 tomato, diced

0 . 5 tsp saffron

200 ml  white wine

200 ml fish or chicken stock

2 cloves shallot, chopped

1 garlic, chopped

20 g butter

1 tbsp plain flour

100 ml fresh cream

2 spring onion, diced

sea salt

Method

1       Wash and clean the mussels, scrape off  the beards, remove and discard those with bad smell.  Place the mussels in a pan with 100ml of white wine, cook for about five minutes with cover until the shells open.  Remove mussels and strain the broth and set aside.

2        In a deep saucepan, add butter, shallot, garlic and flour, cook over low heat to lightly brown, then add mussels, broth, saffron, remaining white wine and fish/chicken stock.  Simmer and stir constantly to produce a smooth sauce, add tomato and stir in fresh cream, serve immediately.

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2 Responses to “白酒蕃紅花汁燴青口 Mussel in White Wine Sauce with Saffron and Tomato”

  1. H&CL May 7, 2013 at 8:09 PM #

    Very tasty and easy enough to cook

  2. H&CL July 1, 2013 at 3:18 PM #

    yum. Everybody will like this.

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