{"id":12790,"date":"2023-05-27T16:05:23","date_gmt":"2023-05-27T08:05:23","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=12790"},"modified":"2023-05-27T16:05:23","modified_gmt":"2023-05-27T08:05:23","slug":"mussels-rockefeller","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=12790","title":{"rendered":"Mussels Rockefeller"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-12793\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-1081x1500.jpg\" alt=\"\" width=\"500\" height=\"694\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-1081x1500.jpg 1081w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-576x800.jpg 576w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-768x1066.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella.jpg 1500w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/strong><\/em><\/p>\n<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12792 size-large\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-3-1500x1126.jpg\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-3-1500x1126.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-3-800x600.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-3-768x576.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-3.jpg 2000w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I used to hate mussels and anything to do with bivalves. But that fateful night at Sabio by the Sea changed everything all at once. I now love clams (Western style, in white wine and with garlic please) to the moon and back, and once in a while crave for mussels as well. Not tze char style though, but those with a clear broth or baked in cheese because these ingredients help to bring out the taste and smell of the sea from the seafood.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">This recipe of mussels baked in cheese has a fanciful name &#8211; mussels rockefeller (mussels cooked in half shelves using a butter sauce). I&#8217;m sure the butter sauce and the topping can be used on oysters and scallops too, and be as nice as it tastes on mussels. Give it a try and see which option you prefer.<\/p>\n<p style=\"text-align: justify;\">For now, let&#8217;s just go with mussels. Make sure to have a cup of white wine with you while you enjoy your meal.<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Blue mussel: 500g<\/li>\n<li>Dry white wine: 1\/2 cup<\/li>\n<li>Unsalted butter: 1 tbsp<\/li>\n<li>Garlic: 1, finely chopped<\/li>\n<li>Green onion: 2, finely chopped<\/li>\n<li>Proscuitto ham: 1, minced<\/li>\n<li>Ground fennel seed (optional): 1\/4 tsp<\/li>\n<li>Heavy cream: 1\/4 cup<\/li>\n<li>Spinach: 2 cups, roughly chopped<\/li>\n<li>Breadcrumb: 1\/2 tbsp + extra<\/li>\n<li>Grated Parmesan cheese: 150g<\/li>\n<li>Lemon: 1\/2<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Place mussels and white wine in a shallow tray or plate. Steam 5min till mussels start opening up. Remove mussels from shells and set aside. Reserve stock from mussels.<\/li>\n<li>Preheat oven at 200 degrees Celsius.<\/li>\n<li>Heat butter in a saucepan till bubbling. Add garlic, green onion, prosciutto &amp; fennel seeds. Cook 3min till golden.<\/li>\n<li>Add 1\/2 cup mussel stock and reduce broth by half. Add in heavy cream and bring to a boil.<\/li>\n<li>Add spinach and 1\/2 tbsp breadcrumb. Cook 1min till thickened. Switch off heat.<\/li>\n<li>Place mussel shells on a baking tray. Arrange one mussel in each shell.<\/li>\n<li>Scoop cream mixture into shells. Sprinkle remaining breadcrumbs and Parmesan cheese on top.<\/li>\n<li>Bake 5min till bubbling and browned. Squeeze lemon onto mussels to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-12791 size-large\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-2-1500x994.jpg\" alt=\"\" width=\"640\" height=\"424\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-2-1500x994.jpg 1500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-2-800x530.jpg 800w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-2-768x509.jpg 768w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2023\/01\/Mussels-Rockefella-2.jpg 2000w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\nApproximately 30 to 35 mussels<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=12790\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I used to hate mussels and anything to do with bivalves. But that fateful night at Sabio by the Sea changed everything all at once. I now love clams (Western style, in white wine and with garlic please) to the &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=12790\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[284],"tags":[638,337,902,903,581],"class_list":["post-12790","post","type-post","status-publish","format-standard","hentry","category-seafood","tag-baking","tag-mussel","tag-pan-frying","tag-prosciutto","tag-spinach"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12790"}],"version-history":[{"count":3,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12790\/revisions"}],"predecessor-version":[{"id":12956,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/12790\/revisions\/12956"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}