🇫🇷𝒞𝓁𝒶𝓂𝓈 𝒾𝓃 𝒸𝓇𝑒𝒶𝓂
寫咗好多年嘅一個食譜🙂↕️我甚少會向餐廳吃這個菜，因為自己煮得仲好食同可以用好多蜆🩷如果蜆當日早上或下午已買了回來，未使用前不用處理直接原袋放入雪櫃，煮之前1-2小時才放回室溫浸鹽水吐沙便可！因為長時間浸在室溫淡水會壞掉的🥲
▶️法包切片後，加入少少橄欖油，細火用平底鑊2邊烘一烘會好脆身，沾上忌廉汁超級好食♥️
▶️忌廉倒入後切忌用大火，否則會油脂分離變成一粒粒狀
▶️白酒推薦用Chardonnay / Sauvignon Blanc，超市平平地的就得架啦😎
材料:
蜆 600g
Dry white wine白酒 100ml
蒜蓉 1湯匙
乾蔥蓉 1湯匙
牛油20g
忌廉180ml
Parsley 切碎
海鹽和黑胡椒 少許
檸檬片 裝飾
法包 1條
做法:
1)蜆用鹽水浸1小時
2)煲加入牛油，以中火炒香乾蔥蓉和蒜蓉至微金黃
3)加入蜆轉大火，輕輕炒勻！加入白酒煮滾後加蓋煮5分鐘至蜆剛剛開口
4)轉細火，加入忌廉攪拌均勻！再煮多1-2分鐘便可加少許鹽和黑胡椒調味
5)熄火，加入parsley碎並配以法包享用
Ingredients
• Clams 600g
• Dry white wine (suggest Chardonnay or Sauvignon Blanc) 100ml
• Minced garlic 1 tbsp
• Minced shallot 1 tbsp
• Butter 20g
• Heavy cream 180ml
• Chopped parsley
• Sea salt and black pepper to taste
• Lemon slices for garnish
• French baguette 1 loaf
Steps
1. Soak clams in salted water for 1 hour to purge sand.
2. Melt butter in a pot over medium heat, saute minced shallots and garlic until lightly golden.
3. Add clams, turn to high heat, stir gently, pour in white wine, cover and cook for 5 minutes until clams open.
4. Turn to low heat, pour in heavy cream, stir well and simmer for another 1-2 minutes, then season with salt and black pepper.
5. Turn off the heat, stir in chopped parsley, garnish with lemon slices, and serve with toasted French baguette!
