Super fresh blue mussels and easy pasta recipe, with English recipe at the bottom as many of you requested🥣 最後一定一定要加初榨橄欖油在表面！好簡單地先用牛油白酒蒜蓉等煮熟藍青口，個湯底本身吸收晒藍青口的海鮮味，再加入扁意粉好煮至入味，so good😍💖向屋企食海鮮最開心！可以加好多份量😝👦🏻連個汁都飲晒hehehe♥️
▶️ 藍青口入口前會加海水和氣體保存攝氏0至4度，大家打開包裝的時候，青口都依然是生的，所有千其唔好擺入冰格，只可以放向普通格！輕輕清洗表面同丟掉爛左殻個d就得，簡單又好好食✨
材料:
扁意粉/ 意粉 150-200g
藍青口1kg
車厘茄 8粒
蒜蓉 1湯匙
乾蔥蓉 1湯匙
香草乾碎/ parsley 碎 1湯匙
白酒 50ml
牛油 2湯匙
鹽適量
黑椒碎 適量
橄欖油 適量
初榨橄欖油 1湯匙
做法:
1) 青口洗乾净，嘗試弄走海草，瀝乾備用！車厘茄切半！
2) 燒滾熱水加1湯匙鹽，意大利粉按包裝指示減2分鐘來煮至Al Dente質感，撈起留小小意粉水備用 (如之後煮煮下太乾身可以加)
3) 燒熱油鑊放入牛油和適量橄欖油，用小火爆香
蒜蓉和乾蔥蓉 ，再加入車厘茄炒30秒，轉中大火加入藍青口快炒30秒，加入白酒，再加蓋煮至殼打開，把青口拿去，起肉備用
4) 放入煮好的意粉和Parsley碎，攪拌均匀讓意粉吸收湯汁，再把青口肉加入煮30秒，加入適量鹽和黑椒碎調味熄火，然後加入初榨橄欖油拌勻即成
Ingredients:
Linguine / Pasta 150-200g
Blue mussel 1kg
Cherry tomato x 8
Minced garlic 1tbsp
Minced shallot 1tbsp
Dried herb/ parsley flakes 1tbsp
White wine 50ml
Butter 2 tbsp
Salt / black pepper to taste
Olive oil
Extra Virgin olive oils 1 tbsp
1) Rinse the mussels and remove beards
2) Cook linguine until al dente in boiling water with a pinch of salt
3) Heat butter and oil in a pan on low heat, cook garlic and shallots until fragrant, then add cherry tomato and cook for about 1min, add mussels & white wine, cover and simmer mussels until fully cooked and shells open up
4) Take out the mussels and remove the shells, add in the linguine to the sauce and cook for 1min, add back the mussels and cook for 30sec, season with parsley flakes, black pepper and salt, add extra virgin olive oil before serving
#betiskitchen西式#betiskitchen海鮮#betiskitchen意粉
