{"id":340,"date":"2009-08-10T03:51:46","date_gmt":"2009-08-10T03:51:46","guid":{"rendered":"http:\/\/www.thelondonbiker.com\/blog\/?p=340"},"modified":"2009-08-10T03:51:46","modified_gmt":"2009-08-10T03:51:46","slug":"moules-marinieres","status":"publish","type":"post","link":"https:\/\/thelondonbiker.com\/blog\/2009\/08\/moules-marinieres\/","title":{"rendered":"Moules Marini\u00e8res"},"content":{"rendered":"<p>We&#8217;re onto the fourth video in my cooking on the road series and this week I take a look at <a href=\"http:\/\/en.wikipedia.org\/wiki\/Mussel\">mussels<\/a>. They&#8217;re cheap and when you&#8217;re near the coast you can&#8217;t beat them for a quick and easy meal. An excellent source of\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Selenium\">Selenium<\/a>, and\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Vitamin_B12\">vitamin B12<\/a>, and a good source of\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Zinc\">Zinc<\/a>, and\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Folate\">folate<\/a>, they also have a high calorific value &#8211; making them the perfect food for on the go.<\/p>\n<p>The really simple recipe for this video comes from Alexlebrit, again on <a href=\"http:\/\/www.horizonsunlimited.com\/hubb\/the-hu-bar\/cooking-road-your-one-pot-44305-2#post252380\">Horizonsunlimited.com<\/a><\/p>\n<p><object classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" width=\"480\" height=\"295\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/w-Mg_66ulk4&amp;hl=en&amp;fs=1&amp;color1=0x006699&amp;color2=0x54abd6&amp;hd=1\" \/><param name=\"allowfullscreen\" value=\"true\" \/><\/object><br \/>\n(<a href=\"http:\/\/www.youtube.com\/watch?v=w-Mg_66ulk4\">http:\/\/www.youtube.com\/watch?v=w-Mg_66ulk4<\/a>)<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">0.8kg\/2lb mussels,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">1 garlic clove, finely chopped,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">1 shallots (or a small onion), finely chopped,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">8g\/\u00bcoz butter,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">Parsley, thyme and bay leaves,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">50ml\/ 1\u00bdfl oz dry white wine or cider,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">60ml\/2fl oz double cream or cr\u00eame fraiche,<\/span><\/li>\n<li><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif;\"><span style=\"line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\">Crusty bread, to serve,<\/span><\/span><\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p><strong><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\"><span style=\"font-weight: normal;\">1. Wash the mussels under plenty of cold, running water. Discard any open ones that won&#8217;t close when lightly squeezed.<br \/>\n2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.<br \/>\n3. Soften the garlic and shallots in the butter with the herbs, in a large pan big enough to take all the mussels &#8211; it should only be half full.<br \/>\n4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.<br \/>\n5. Add the cream and more chopped parsley and remove from the heat.<br \/>\n6. Spoon into two large warmed bowls and serve with lots of crusty bread.<\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-family: verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif; line-height: normal; -webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px;\"><span style=\"font-weight: normal;\">Alex, from Brittany, France.<\/span><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re onto the fourth video in my cooking on the road series and this week I take a look at mussels. They&#8217;re cheap and when you&#8217;re near the coast you can&#8217;t beat them for a quick and easy meal. An excellent source of\u00a0Selenium, and\u00a0vitamin B12, and a good source of\u00a0Zinc, and\u00a0folate, they also have a &hellip; <a href=\"https:\/\/thelondonbiker.com\/blog\/2009\/08\/moules-marinieres\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Moules Marini\u00e8res&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,34],"tags":[48,235,77,109,110,115,126,133],"class_list":["post-340","post","type-post","status-publish","format-standard","hentry","category-cooking","category-travel","tag-blogsherpa","tag-cooking","tag-food","tag-mussel","tag-mussels","tag-oyster","tag-recipe","tag-shelfish"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/posts\/340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/comments?post=340"}],"version-history":[{"count":0,"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/posts\/340\/revisions"}],"wp:attachment":[{"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/media?parent=340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/categories?post=340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelondonbiker.com\/blog\/wp-json\/wp\/v2\/tags?post=340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}