{"id":4938,"date":"2006-01-15T16:48:15","date_gmt":"2006-01-15T23:48:15","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4938"},"modified":"2010-05-22T16:48:34","modified_gmt":"2010-05-22T23:48:34","slug":"lemongrass-beurre-blanc-with-steamed-mussels","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4938","title":{"rendered":"Lemongrass Beurre Blanc with Steamed Mussels"},"content":{"rendered":"

2 T. Lemongrass, finely chopped <\/span><\/p>\n

1 T. Lemon juice <\/span><\/p>\n

2 T. Rice wine vinegar <\/span><\/p>\n

\u00c2\u00bd tsp. Smooth Dijon mustard <\/span><\/p>\n

1\/4 C. White wine <\/span><\/p>\n

2 T. Heavy cream <\/span><\/p>\n

\u00c2\u00bd pound Butter, cold & cut into cubes <\/span><\/p>\n

2 T. Honey <\/span><\/p>\n

To taste Salt and pepper <\/span><\/p>\n

1 pound Green-lipped mussels on the half shell <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Add first five ingredients to a small saucepan and bring to boil over medium heat. Reduce mixture until syrupy (be careful here not to burn it). Add cream, and continue to reduce slightly. While whisking add the cubed butter. This is the tricky part. You want to make sure the sauce doesn’t get over about 150 degrees (Hot to touch). The best way is to turn down the heat and keep moving the pan on and off the heat, especially with an electric burner, which does not change temperature quickly. Whisk continuously until the butter has incorporated into the sauce. Add honey, and season to taste with salt & pepper and reserve. Preheat oven to 400\u00c2\u00ba. Place mussels, shell side down, on a baking pan. Sprinkle a little water on each mussel and top with a spoonful of the mustard greens. Bake in oven for about 5 minutes, or until hot. Remove from oven and carefully place on serving dish. Put approximately \u00c2\u00bd tsp. of the beurre blanc on each mussel. Serve right away. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

2 T. Lemongrass, finely chopped 1 T. Lemon juice 2 T. Rice wine vinegar \u00c2\u00bd tsp. Smooth Dijon mustard 1\/4 C. White wine 2 T. Heavy cream \u00c2\u00bd pound Butter, cold & cut into cubes 2 T. Honey To taste Salt and pepper 1 pound Green-lipped mussels on the half shell \u00c2\u00a0 Add first five ingredients to a small saucepan and bring to boil over medium heat. Reduce mixture until syrupy (be careful here not to burn it). Add cream,…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-4938","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4938","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4938"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4938\/revisions"}],"predecessor-version":[{"id":4939,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4938\/revisions\/4939"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}