{"id":13431,"date":"2020-08-10T16:55:23","date_gmt":"2020-08-10T08:55:23","guid":{"rendered":"https:\/\/seafoodsociety.hk\/recipe-moules-frites-steamed-mussels-and-fries\/"},"modified":"2023-04-10T13:06:35","modified_gmt":"2023-04-10T05:06:35","slug":"recipe-moules-frites-steamed-mussels-and-fries","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e9%9d%92%e5%8f%a3%e9%a3%9f%e8%ad%9c\/recipe-moules-frites-steamed-mussels-and-fries\/","title":{"rendered":"Recipe: Moules-Frites (Steamed Mussels and Fries)"},"content":{"rendered":"

For 4 people<\/h3>\n
INGREDIENTS<\/strong><\/div>\n
    \n
  • 1.4kg of bouchot mussels<\/li>\n
  • 4\u00a0tablespoons (60g)\u00a0unsalted or salted butter<\/li>\n
  • 1\/2\u00a0cup (55g)\u00a0peeled and finely chopped shallots<\/li>\n
  • 6\u00a0garlic cloves,\u00a0peeled and finely chopped<\/li>\n
  • 3\u00a0cups (750ml)\u00a0dry white wine<\/li>\n
  • 1\/4\u00a0cup (15g)\u00a0chopped flat-leaf parsley<\/li>\n
  • pinch\u00a0of salt<\/li>\n<\/ul>\n

    PREPARATION<\/strong><\/p>\n

    \n
      \n
    1. In a large pot, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.<\/li>\n
    2. Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir.<\/li>\n
    3. Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the sauce.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      For 4 people INGREDIENTS 1.4kg…<\/p>\n","protected":false},"author":81,"featured_media":10483,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[394],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13431"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13431"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13431\/revisions"}],"predecessor-version":[{"id":18966,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13431\/revisions\/18966"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10483"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}