{"id":859,"date":"2007-02-10T16:40:50","date_gmt":"2007-02-10T03:40:50","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=859"},"modified":"2021-05-18T09:43:01","modified_gmt":"2021-05-17T21:43:01","slug":"mussels-steamed-in-coconut-cream","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/mussels-steamed-in-coconut-cream\/","title":{"rendered":"Mussels Steamed in Coconut Cream"},"content":{"rendered":"<ul>\n<li style=\"text-align: left;\">16 mussels<\/li>\n<li style=\"text-align: left;\">1 tbsp butter, ghee or other \u201cgood\u201d fat of choice<\/li>\n<li style=\"text-align: left;\">\u00bd onion, finely chopped<\/li>\n<li style=\"text-align: left;\">1-2 cloves garlic, crushed<\/li>\n<li style=\"text-align: left;\">1 tsp ginger, grated<\/li>\n<li style=\"text-align: left;\">\u00be cup coconut cream<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Store live mussels for a short time only. Keep in a container in the fridge, not in water. To make sure they are alive and fresh, tap them and they should close. To prepare, snip \u201cbeards\u201d (any hairy stuff on the outside of the shell) off the mussels with scissors and wash thoroughly in fresh water.<\/p>\n<p style=\"text-align: left;\" align=\"center\">You\u2019ll need a large pot with a tight fitting lid for this recipe. Saut\u00e9 the onion, garlic and ginger in butter. Add chilli, coriander then mussels and coconut milk. Once it\u2019s steaming, put the lid on the pot and cook for 4-5 minutes, turning once or twice until all the mussels have opened. Discard any that don\u2019t open.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Serve in 2 bowls with the juices poured over the top, and lemon or lime wedges.<\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Variations:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Add \u00bd chilli, deseeded and chopped OR 2-3 drops Tabasco or chilli sauce OR a pinch cayenne<\/li>\n<li style=\"text-align: left;\">Mussels can also be steamed in white wine, or even beer. Omit the ginger for these variations.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>16 mussels 1 tbsp butter, ghee or other \u201cgood\u201d fat of choice \u00bd onion, finely chopped 1-2 cloves garlic, crushed 1 tsp ginger, grated \u00be cup coconut cream Store live mussels for a short time only. Keep in a container in the fridge, not in water. To make sure they are alive and fresh, tap them and they should close. To prepare, snip \u201cbeards\u201d (any hairy stuff on the outside of the shell) off the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,9,7,10,5,18,12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/859"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=859"}],"version-history":[{"count":2,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/859\/revisions"}],"predecessor-version":[{"id":1522,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/859\/revisions\/1522"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=859"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}