{"id":214,"date":"2011-03-03T17:40:24","date_gmt":"2011-03-03T17:40:24","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=214"},"modified":"2011-03-03T17:40:24","modified_gmt":"2011-03-03T17:40:24","slug":"moules-marinieres","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=214","title":{"rendered":"Moules Marini\u00e8res"},"content":{"rendered":"<p class=\"bodytext\">\nThis is one of those absolute classics, and deservedly so. This is so classic that I really can&#8217;t see any reason to cook mussels any other way (except as an ingredient to another dish such as <cite>Paella<\/cite> , of course). If you&#8217;re having mussels as just, well, mussels, then this is the way to cook them.\n<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tbody>\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">\n2\n<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">\n30 mins\n<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">\n5 mins\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>1 net rope-grown mussels<\/li>\n<li>1 tbs butter<\/li>\n<li>1 banana shallot (or 2 regular shallots), very finely chopped<\/li>\n<li>1 clove garlic, very finely chopped<\/li>\n<li>8 sprigs fresh thyme (optional)<\/li>\n<li>100ml dry white wine (e.g. Muscadet)<\/li>\n<li>2 tbs cream (single or whipping)<\/li>\n<li>2 tbs finely chopped fresh parsley<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\">\nWash the mussels under cold running water in a sink, removing the beards with a paring knife. Do not scrub the shells &#8211; apparently the colour will taint the juices in cooking. Discard any broken mussels or mussels that remain open when tapped sharply a few times.\n<\/p>\n<p class=\"bodytext\">\nMelt the butter in a casserole (one that has a tight-fitting lid) that is plenty big enough for the mussels with room to spare. Toss in the shallot, garlic and thyme (if using) and sweat for a minute. Add the wine and bring to simmering point to drive off the alcohol.\n<\/p>\n<p class=\"bodytext\">\nAdd the mussels, cover with a lid and cook for 3 minutes or until the mussels open. Hold the lid and shake the pan a time or two to stir the mussels up a bit. Discard any mussels that do not open.\n<\/p>\n<p class=\"bodytext\">\nAdd the cream and parsley and stir well. Do not season &#8211; the salty mussel juices mixed with the wine are all you will need.\n<\/p>\n<p class=\"bodytext\">\nServe with crusty French bread and\/or, for the total French experience, <cite>fr\u00eetes<\/cite> .\n<\/p>\n<\/div>\n<p class=\"bodytext\">\n<a href=\"pdf\/MoulesMarinieres.pdf\" type=\"application\/pdf\" target=\"_blank\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of those absolute classics, and deservedly so. This is so classic that I really can&#8217;t see any reason to cook mussels any other way (except as an ingredient to another dish such as Paella , of course).<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=214\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[9],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-3s","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/214"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=214"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/214\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}