Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
공격수셰프 Striker chefBlue Cheese Butter Steamed Mussels, Reducing the Broth by Half Makes All the Difference
- Cook time
- 20 min
- Difficulty
- 2 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offSteps
Remove the beards from the mussels and scrub the shells clean
Place the mussels in a steamer with 500ml of water and 200ml of white wine, then steam over high heat for 5 minutes
Collect the broth that drips from the steamer into a pot, reduce by half, then add butter, blue cheese, and chopped green onion to make the sauce
Pour the sauce over the mussels and serve
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