{"id":45,"date":"2010-03-01T15:08:00","date_gmt":"2010-03-01T19:08:00","guid":{"rendered":"http:\/\/www.nancyoster.com\/?p=45"},"modified":"2010-03-01T15:08:00","modified_gmt":"2010-03-01T19:08:00","slug":"weekend-food-highlights","status":"publish","type":"post","link":"https:\/\/www.nancyoster.com\/?p=45","title":{"rendered":"Weekend Food Highlights"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_-tLtmcfPU8M\/S4wRHuYNCvI\/AAAAAAAAAiM\/Q2lygUees28\/s1600-h\/Mussels.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;\" src=\"http:\/\/2.bp.blogspot.com\/_-tLtmcfPU8M\/S4wRHuYNCvI\/AAAAAAAAAiM\/Q2lygUees28\/s400\/Mussels.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5443744873990392562\" border=\"0\" \/><\/a>Costco had fresh mussels again this weekend. There&#8217;s a recipe in <span style=\"font-style: italic;\">Emeril&#8217;s 20-40-60 Fresh Food Fast<\/span> cookbook I wanted to try. It said it would take 18 minutes to prepare and cook the mussels.<\/p>\n<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_-tLtmcfPU8M\/S4wS-XW6MjI\/AAAAAAAAAiU\/u8qPc21nrao\/s1600-h\/CreamMix.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 303px;\" src=\"http:\/\/2.bp.blogspot.com\/_-tLtmcfPU8M\/S4wS-XW6MjI\/AAAAAAAAAiU\/u8qPc21nrao\/s400\/CreamMix.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5443746912215380530\" border=\"0\" \/><\/a>The ingredients are simple: cleaned mussels, shallots and garlic minced, minced parsley, cream with white wine, salt and pepper. However by the time I finished picking, washing, and mincing the parsley, mincing garlic and shallots, and cleaning the mussels, it was well-past 18 minutes. Scrubbing the mussels and pulling off the strands of hairy mussel beard took the longest. Maybe with a kitchen staff it goes a bit more quickly. Anyhow, once the ingredients were cleaned and prepped, it went very quickly.<\/p>\n<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_-tLtmcfPU8M\/S4wXn4k6xPI\/AAAAAAAAAic\/KfvnmYCnKoQ\/s1600-h\/SimmerCream.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;\" src=\"http:\/\/4.bp.blogspot.com\/_-tLtmcfPU8M\/S4wXn4k6xPI\/AAAAAAAAAic\/KfvnmYCnKoQ\/s400\/SimmerCream.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5443752023553656050\" border=\"0\" \/><\/a>First you saute the minced items, then add the wine, cream, and seasonings and bring it all to a boil. Pile in the mussels and put on the lid and simmer for 5 to 6 minutes. I used Shaun&#8217;s Le Creuset wok. It&#8217;s the perfect size for 5 lb. of mussels. Only 2 of the mussels didn&#8217;t open. We ate the opened mussels with garlic cheese bread using bread Dave had baked that morning.<\/p>\n<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_-tLtmcfPU8M\/S4wZ6up4hAI\/AAAAAAAAAik\/znf-iRrmo-k\/s1600-h\/GarlicMussel.jpg\"><img decoding=\"async\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 322px;\" src=\"http:\/\/1.bp.blogspot.com\/_-tLtmcfPU8M\/S4wZ6up4hAI\/AAAAAAAAAik\/znf-iRrmo-k\/s400\/GarlicMussel.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5443754546330895362\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Costco had fresh mussels again this weekend. There&#8217;s a recipe in Emeril&#8217;s 20-40-60 Fresh Food Fast cookbook I wanted to try. It said it would take 18 minutes to prepare and cook the mussels. The&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45"}],"version-history":[{"count":0,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=\/wp\/v2\/posts\/45\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nancyoster.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}