How to cook mussels with dark beer

We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about the recipe for the dish of clams braised with dark beer.

1. Wash the mussels. If the mouth remains open after being touched, it is dead and must be thrown away. Dice carrots and celery (the ones in the picture are leftover shredded carrots from lunch, so they are slices), and cut onions into rings. Heat oil in a large pot and sauté onions, carrots and celery.

2.1 When the shells are almost open, pour in 150ml of dark beer. This is the dark beer I use, it definitely tastes different than the others.

3.2 Pour the clams into the pot and stir-fry.

4. Wait for the wine to evaporate slightly. Add water. Basically all the clams were gone. Then pour in the dry seasoning.

5. Add cream. You can add more or less according to your taste. You don’t have to have it at all. The more you add, the stronger the taste will be. If you don't give it, it will be very bland.

After reading the editor’s introduction, you should be very interested in this dish of clams braised in dark beer! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!