最愛用酒煮咩菜式？Celia一定係選擇海鮮!?

海鮮和白酒一定是最佳拍檔！

紐西蘭其中最出名的白酒係Cloudy Bay ，原來有一款鑽石蜆都係產自Cloudy Bay

一杯well chill 嘅白酒或 Sparkling wine 係炎夏良伴。?

等Celia同大家分享一個簡單的蜆食譜，成日都白酒煮蜆都真係幾悶。

呢個食譜加咗牛油同我 x 二澳 嘅 #日式芝麻麵豉醬 ，成為牛油麵豉，再加少少白酒，味道變等更豐富又有層次呢 ！

要控制體重嘅關係，Celia冇加意粉，加咗法國邊豆，呢隻豆放係雪櫃可以存放好耐，而且炒完都好爽脆呢！?

 

材料: (2人份量)

鑽石蜆 1包

無鹽牛油20克

乾蔥頭 2粒 (切片)

蒜頭2瓣 (切片)

辣椒1條 (切粒)

白酒3湯匙

二澳日式芝麻麵豉醬3湯匙

檸檬1/2個 (榨汁及檸檬皮切幼絲)

法國邊豆1盒

黑胡椒1/4茶匙

做法:

1. 燒熱平底鍋，下牛油、乾蔥頭及蒜蓉爆香，略炒3分鐘。
2. 加入二澳日式芝麻麵豉醬拌勻。
3. 下鑽石蜆、辣椒及白酒，煮3分鐘。
4. 下法國邊豆拌勻，蓋上蓋煮至鑽石蜆全開。
5. 加入檸檬汁和黑胡椒拌勻，上碟後灑上檸檬皮。

 

Enjoy Cloudy Bay Chardonnay x Cloudy Bay Clams like Kiwi

What is your favourite dish cooking with wine?

For Celia, definitely is seafood ! Seafood x White Wine always a prefect match!

Cloudy Bay in New Zealand not only have the best white wine but also have diamond clams.

Celia would like to share this easy yet pack with umami recipe, { Sesame Miso Butter with Cloudy Bay Clams with French Green Beans}

The secret of this recipe is using Cloudy Bay Chardonnay and my Sesame Miso Sauce !

:

Ingredients (2 portions)

1 Pack Cloudy Bay Clams

20 g unsalted butter

2 Shallot(thinly sliced)

2 Garlic (thinly sliced)

1 Chili (sliced)

3 Tbsp White Wine

3 Tbsp YiO Sesame Miso Sauce

1/2 Lemon (Zest & juice)

1 Box French Green Bean

1/4 tsp Black Pepper

How To:

1. Heat up the pan, add the butter, shallot and garlic, cook in medium heat for 3 mins
2. Add the miso sauce, and stir well
3. Add the Clams, chili and white wine and cook for 3 mins
4. Add the beans, stir well, cook with lid until all clams are open
5. Add the lemon juice, black pepper. Toss and garnish with lemon zest.

Enjoy & Cheers