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♥️
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
For my boy’s bday⭐不過其實佢生日仲未到預祝咋🤭今次用咗南非鮑魚，再用油炸香咗啲櫻花蝦放向面！炒飯其實好易，大火同有耐性係咁推，直到飯的水份無咗就會粒粒分明跳晒舞🤣蛋要炒之前同白飯攪拌均勻，再有耐性炒就得！💕但話說今次太趕時間😵相都無乜點影，飯就求其炒咗幾下收工😂要煮餐好飯真係唔應該趕頭趕命😅下次認真啲♥️♥️♥️
Ingredients: for two Linguine / any pasta 150g Cherry tomato 8 Minced shallot 1tbsp Minced garlic 1tbsp Tomato pasta 1tbsp Butter 15g White wine 100ml (replace with chicken stock for kids friendly) Cooking cream 200ml Parsley Sea salt Black pepper
Scallops 10 Butter 1tbsp Oil 1tbsp Sea salt and black pepper
So good that it melts into my mouth! 昨日在街市見到羔蟹好靚，就諗起好耐之前向筲箕灣一間餐廳食過的羔蟹蒸肉餅！肉餅再加上蟹汁精華，真心超勁好食😎醉了☺️我再特登加咗花雕酒同鹹蛋黃，so yummmm! . . ▶️蟹羔可以拿出來，加入少少花雕酒同胡椒粉去腥，之後再放在肉餅上面，蒸出來會比留在蟹身上美觀🧡
So good that 👦🏻 asked me to cook again the next day❤️🔥 這道菜太簡單，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，要煮之前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😎Btw Cool Mint 配黑好好好靚☘️
Super yummy!煮到剛剛好的Risotto真係好好食！落咗1/3底海膽♥️再加忌廉去煮！自己向屋企整呢個足料好多同超大碟！仲可以留返剩低嘅海膽就咁食🧡個人鐘意多忌廉，整出嚟效果靚啲😎煮呢個餸要留心啲，一路慢慢加水去煮個飯！途中可以不斷試下啲飯，差唔多al dente就好加忌廉同海膽煮多一陣就夠🥺
Beti's Kitchen 簡易食譜分享 