白酒淡菜
這兩天天氣突然變得好冷啊。其實最高溫大概有十八度啦，可是加上颳風下雨，以及在家沒亂動，怎麼就一直冷起來。昨天已經毛衣披肩全上場，還不忘在沙發旁放老太太暖爐。下午工作到一半，還是開始打噴嚏，發現我家的伏冒錠已經沒有存貨，開始緊張兮兮地喝參茶保命，畢竟我工作已經不是很有效率，再感冒真是不得了。突然好想吃燒酒雞啊，覺得來點燒酒就可以祛寒了，偏偏我家已經沒有中藥，又不想冒雨跑到土城唯一的亞洲超商去找。於是昨天的非常任務，就是搞出另一道燒酒餐來，想來想去，就想到白酒淡菜囉！雖然我覺得淡菜最好吃的還是provençale口味，但既然重點在燒酒，那就來郭白燒酒口味的吧！
食材和作法：
如果只吃淡菜沒吃別的，那大概每人要吃一公斤（奇怪我看食譜怎麼兩公斤是四個人吃的，但反正我們一人就吃掉一公斤），我們買的是 moules de bouchot，它們長得就比來自地中海的好看，煮出來後事實證明肉比較大朵圓潤喔。兩公斤的淡菜先一個一個洗過，把海菜拔起來，還有黏在上面的貝殼去掉，然後瀝起放在一個大鍋裡。把四到五粒大的紅蔥頭切碎放入鍋裡，還有一把persil也切碎放到鍋裡，一根thym也放到那鍋裡，然後倒入兩杯半的白酒，加胡椒。翻攪一攪後蓋起來用大火煮到淡菜全開，這中間翻攪一兩次即可。好了之後，瀝出一些湯汁，用這湯汁在另一個鍋子裡熔一些奶油，在把那奶油醬汁倒回淋在淡菜上，就好啦！吃完果然寒意全消哩！
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