Qingkou 500 grams Tomato (smaller) 2
Onion 1 Garlic 3-4 flaps
Lemon 1 Basil dried chips (can be omitted) 1 teaspoon
Unsalted butter 3 tablespoons White wine/cooking wine 2 tablespoons
Olive oil 2 tablespoons
If there is a dessert Napoleon, then there is a recipe for mussels Josephine If there is dessert Napoleon, there is mussel Josephine#What about autumn? Illustration of how to eat #1

Step 1

First make a lemon pesto sauce: Heat cold oil in a pan, add 2 teaspoons of butter, heat over low heat, add half a minced onion, 2 cloves of minced garlic, and squeeze in the lemon juice of half a lemon. Add to a simmer, turn off the heat and scoop out the lemon pesto juice. Set aside. If there is dessert Napoleon, there is mussel Josephine#What about autumn? Illustration of how to eat #2

Step 2

In the original pot, add oil, any oil, preferably olive oil. Add fennel seeds and stir-fry until fragrant, add mussels and stir-fry. If there is dessert Napoleon, there is mussel Josephine#What about autumn? Illustration of how to eat #3

Step 3

Cover the pot and cook for 3-4 minutes. If there is dessert Napoleon, there is mussel Josephine#How to eat in autumn #How to practice illustration 4

Step 4

Add onions, garlic, tomatoes, and cooking wine. If there is dessert Napoleon, there is mussel Josephine#What about autumn? Illustration of how to eat #5

Step 5

Add lemon pesto. Give it a try and add salt to taste. If there is dessert Napoleon, there is mussel Josephine#What about autumn? Illustration of how to eat #6

Step 6

Mix well. If there is dessert Napoleon, there is mussel Josephine#What about autumn? Illustration of how to eat #7

Step 7

Plate and eat. Where there is dessert Napoleon, there is also the cooking skills of mussel Josephine