白酒羅勒煲仔蜆
Clams with White Wine & Basil in Hotpot

 

白酒完全地帶出蜆的鮮味, 而羅勒有錦上添花作用。 在冬天用上煲仔盛載更具風味而且可保持溫度。

The white wine brings out the most of clams' freshness, while basil increase the flavor even more. In the winter, it is more flavorful to use a hotpot and can keep warm.


40 mins

 


材料 Ingredients



Clams

400-600g

洋蔥
Onion

1/4 piece

蒜頭(切砕)
Garlic(Chopped)

4 cloves

白酒
White wine

300 ml

檸檬汁
Lemon juice

牛油
Butter

橄欖油/植物油
Olive oil/vegetable oil

羅勒
Basil

黑胡椒砕
Black pepper ground


Salt

方法 How To Make


1

蜆買回來, 食前用水浸1小時上。
Immerse the clams in clean water for at least 1 hour before use.

2

先開細火, 把煲仔焼熱, 放入少許橄欖油及牛油, 継而加入蒜蓉及洋蔥, 轉中火。
Turn on small fire, heat up the hotpot, add some peanut oil and butter, and then add the garlic and onion. Turn to medium fire.

3

保持中火, 把洋蔥炒香, 再把蜆加入煲中。
Keep medium fire, stir fry the onion until it is fragrant, then add the clams the pot.

4

當蜆開始打開時, 倒入白酒。再加檸檬汁, 黑胡椒砕及羅勒。
When the clams start to open, pour the white wine. Add some lemon juice, black pepper and basil.

5

然後轉細火, 落蓋, 再煮1分鐘熄。
Turn to small fire, cover the pot and keep the fire for 1 minute.

6

最後加塩(蜆本身有咸味所以不用太多), 再加少許羅勒作點綴。
Finally add the salt ( the clams are already salty), add more basil on top for garnishing.