{"id":827,"date":"2010-05-01T14:40:58","date_gmt":"2010-05-01T21:40:58","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=827"},"modified":"2010-05-01T14:40:58","modified_gmt":"2010-05-01T21:40:58","slug":"steamed-mussels-with-tomatoes-and-basil","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/steamed-mussels-with-tomatoes-and-basil\/","title":{"rendered":"Steamed mussels with tomatoes and basil"},"content":{"rendered":"<div id=\"detailContent\">\n<p><em> Serves 4.<\/em><\/p>\n<p><!-- ASP: recipe dek \/ short description -->This recipe is adapted from Jim Peterson\u2019s <em>Fish  and Shellfish<\/em> (Morrow, 1996). Serve these tomato-bathed mussels over  one pound of cooked, drained cappellini.<\/p>\n<p><!-- End pageSection --><\/p>\n<h4>Ingredients<\/h4>\n<table>\n<tbody>\n<tr>\n<td>1<\/td>\n<td>cup white wine<\/td>\n<\/tr>\n<tr>\n<td>1\/2<\/td>\n<td>cup minced shallots<\/td>\n<\/tr>\n<tr>\n<td>4<\/td>\n<td>medium cloves garlic , minced<\/td>\n<\/tr>\n<tr>\n<td>1\/2<\/td>\n<td>cup chopped fresh basil<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>bay leaf<\/td>\n<\/tr>\n<tr>\n<td>4<\/td>\n<td>pounds mussels , cleaned and debearded<\/td>\n<\/tr>\n<tr>\n<td>2<\/td>\n<td>cups crushed  tomatoes<\/td>\n<\/tr>\n<tr>\n<td>1\/4<\/td>\n<td>cup olive  oil<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4>Instructions<\/h4>\n<ol>\n<li>Bring wine, shallots, garlic, basil, and bay leaf to  simmer in large pot; continue to simmer to blend flavors, about 3  minutes. Increase heat to high. Add mussels; cover and cook, stirring  twice, until mussels open, 4 to 8 minutes, depending on pot and mussel  size.<\/li>\n<li>Remove mussels from liquid, twist off and discard top  shells, and put in large serving bowl. Meanwhile, add chopped tomatoes  and olive oil and simmer until reduced to sauce consistency, about 10  minutes. Season to taste with salt and pepper. Return mussels to reduced  sauce. Serve.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4. This recipe is adapted from Jim Peterson\u2019s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini. Ingredients 1 cup white wine 1\/2 cup minced shallots 4 medium cloves garlic , minced 1\/2 cup chopped fresh basil 1 bay leaf 4 pounds mussels , cleaned and debearded [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[68],"class_list":["post-827","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-seafood"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/827"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=827"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/827\/revisions"}],"predecessor-version":[{"id":828,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/827\/revisions\/828"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}