把鱼盘小心的放在蒸架上，盖上锅盖。
Carefully set your plate on the rack, then cover with the lid.
在La Choucrouterie的小酒馆和剧院里，同时弄着几盘蒸泡菜配面条的厨师仅仅是冰山一角。
Chefs juggling plates of steaming sauerkraut with noodles are just the tip of the iceberg at La Choucrouterie bistro and playhouse.
把蒸好的青口放在上菜的盘中，去除上半部壳，淋2茶匙预备好的佐料在每一个青口上。
To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell.
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