- Qe - 4 pieces
- Mussels - 150 Grams
- Parsley (twigs) - 2-3 pieces
- Tarench (twigs) - 2-3 pieces
- Parmesan - 50 Grams
- Dawb wine - 1/2 khob
- Txiv roj roj - 20 milliliters
- Ntsev, kua txob - - Mus saj
Cov khoom xyaw. Nyob rau hauv ib saucepan, sib tov ib nrab ntawm ib khob ntawm cawu cub thiab ib khob dej, pov cov nqaij ntawm qwj nplais, coj mus rau ib tug boil thiab noj rau lwm 3-4 feeb. Siav mussels yog pw rau hauv qab ntawm ib tug ci zaub mov, greased nrog txiv ntseej roj. Sprinkle lub qwj nplais nrog tshuaj ntsuab. Qe me ntsis nrhav nrog rab rawg hauv lub tais me me, ntsev. Sau lub qe ntub nrog peb cov qwj nplais. Peb nchuav tag nrho cov khoom tshaj nrog cov txiv hmab txiv ntoo parmesan cheese. Ci lub qe li 10 feeb ntawm 220 degrees. Npaj kib qe tam sim ntawd muab tso rau hauv daim hlau thiab ua haujlwm. Bon appetit!
Cov Nyiaj: 2