番茄茸香草煮青口

材料︰

半殼青口 12兩（約12隻）
番茄 2個
洋葱 半個
迷迭香 2棵
白酒 半杯
水 1杯

Ingredients:

450g half shell mussels (about 12 pieces)
2 tomatoes
1/2 onion
2 stalks rosemary
1/2 cup white wine
1 cup water

調味料︰

鹽 3/4茶匙
糖 半茶匙

Seasoning:

3/4 tsp salt
1/2 tsp sugar

做法：

1. 青口洗淨外殼，抹乾水分。
2. 番茄洗淨，去蒂，切粗粒。
3. 洋葱去外衣，洗淨，切碎；迷迭香洗淨。

4. 燒熱鑊下油2湯匙，下洋葱炒香，加入番茄炒勻，傾入水1杯煮滾，用慢火煮15分鐘，加入青口、白酒及調味料煮10分鐘，最後下迷迭香煮片刻即成。

Method :

1. Rinse the shell of the mussels. Wipe dry.
2. Rinse the tomatoes. Remove the stalks. Coarsely dice.
3. Skin the onion. Rinse and chop up. Rinse the rosemary.
4. Heat up a wok. Put in 2 tbsps of oil. Stir-fry the onion until fragrant. Add the tomatoes and stir-fry evenly. Pour in 1 cup of water. Bring to the boil. Simmer for 15 minutes. Add the mussels, white wine and seasoning. Cook for 10 minutes. Finally add the rosemary and cook for a moment. Serve.

食譜及圖片提供：圓方出版社