{"id":5851,"date":"2022-10-24T22:39:36","date_gmt":"2022-10-24T22:39:36","guid":{"rendered":"https:\/\/www.deaixa.com\/recetas\/?p=5851"},"modified":"2023-02-10T16:24:12","modified_gmt":"2023-02-10T16:24:12","slug":"prince-edward-island-mussels","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2022\/10\/prince-edward-island-mussels\/","title":{"rendered":"Prince Edward Island Mussels"},"content":{"rendered":"\n

Receta de Elis Aurora<\/strong><\/em>
From the Mussel Bar and Grille
<\/a>Prince Edward Island Mussels in Hoegaarden Beer and Touraine Wine with Pork Sausage, Lemon and Herbs<\/p>\n\n\n\n

INGREDIENTS<\/h3>\n\n\n\n

1 Tablespoon Clarified Butter
6 oz Fresh made raw Pork Sausage
1 Tablespoon Fine Chopped Garlic
1 Tablespoon Fine Chopped Shallots
1 Bay Leaf
1 lb. PEI Musssels
3\/4 cup Hoegaarden Beer<\/a>
3\/4 Cup Touraine White Wine<\/a>
1 cup Plugra Butter<\/a>
1 Tsp Chopped thyme
1 Tablespoon Chopped Parsley
1 tsp chili Flakes
Salt and Pepper
2 Lemon Wedges<\/p>\n\n\n\n

<\/h3>\n\n\n\n

Pork Sausage: <\/h3>\n\n\n\n
  1. 1 lb pork Shoulder,<\/li>
  2. Grind on the largest die.<\/li>
  3. Pinch of each clove, marjoram, sage and chili Flake. <\/li>
  4. Add a little Salt, pepper and brown Sugar. Grind on the medium die.<\/li><\/ol>\n\n\n\n

    PREPARATION<\/h3>\n\n\n\n
    1. Heat Mussel Pot to Medium High Heat, add one Tablespoon Clarified Butter.<\/li>
    2. Add 6 oz. pork sausage meat and the bay leaf. Sear the sausage and break it up a little, add the garlic, and shallot, saute for one minute.<\/li>
    3. Add the mussels, saute on minute, add the beer and wine.<\/li>
    4. Cover immediately.<\/li>
    5. Cook for 3 – 4 minutes<\/li>
    6. Add the butter thyme, Parsley.<\/li>
    7. Season with Salt and Pepper and cover immediately<\/li>
    8. Swirl and Shake the pot<\/li>
    9. Cook for 1 or 2 more minutes<\/li>
    10. Squeeze the lemon and top. Drop it in<\/li>
    11. Sprinkle parsley<\/li><\/ol>\n\n\n\n

      Serve when mussels have opened. Bon Appetit!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      Receta de Elis AuroraFrom the Mussel Bar and GrillePrince Edward … <\/p>\n","protected":false},"author":2,"featured_media":4649,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[88,30,97],"tags":[66],"class_list":["post-5851","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-elis","category-familia","category-miguelito","tag-los-mariscos"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=5851"}],"version-history":[{"count":1,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5851\/revisions"}],"predecessor-version":[{"id":5852,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5851\/revisions\/5852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4649"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=5851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=5851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=5851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}