{"id":410,"date":"2011-08-15T20:01:55","date_gmt":"2011-08-15T20:01:55","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=410"},"modified":"2011-08-15T20:01:55","modified_gmt":"2011-08-15T20:01:55","slug":"mussel-pilaf-terri-joswick-4-servins","status":"publish","type":"post","link":"http:\/\/www.margiesrecipes.com\/?p=410","title":{"rendered":"MUSSEL PILAF (TERRI JOSWICK) 4 servins"},"content":{"rendered":"<p><strong><span style=\"text-decoration: underline;\">Mussels<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>3 pounds mussels<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd cups Bloody Mary mix<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup chopped onion<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 t. Tabasco sauce<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt to taste<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Pilaf<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>2 T. plus 1 t. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bc cup chopped onion<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 cup long grain white rice<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 cups water<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. salt<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>2 T. chopped fresh parsley for garnish<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Wash mussels in sink with cold water and remove and discard any beards.\u00a0 Drain them and put in a large sauce pan with the remaining\u00a0 ingredients.\u00a0 Cook, covered over high heat stirring occasionally until all mussels have opened ( about 8 minutes).\u00a0 Drain mussels, reserving broth and remove them from their shells.\u00a0 You should have about 1 \u00bd cups of mussel meat and about 1 \u00bd cups of broth.\u00a0 Taste and add salt if necessary.\u00a0 Set aside.<\/strong><\/p>\n<p><strong>For the pilaf, heat 2 T. of oil in a medium saucepan over high heat.<br \/>\nAdd the onion and cook for 1 minute.\u00a0Stir in the rice and add the water and salt.\u00a0 Bring to a boil, cover, reduce the heat to low, and cook for 20 minutes.\u00a0 Meanwhile oil four small ramekins each with about a 1 cup capacity with remaining 1 t. oil.<\/strong><\/p>\n<p><strong>At serving time, reheat the mussels in the mussel broth.\u00a0Spoon about \u00bd cup of rice into each of the oiled bowls and spread it onto the bottom and around the sides of each bowl to create a nest in the center.\u00a0 Press one quarter of the<br \/>\nmussel\u00a0 meat into the center of the rice in each ramekin.\u00a0 Press more rice on top<br \/>\nof the mussels to enclose them, pressing well on the rice so the mixture holds<br \/>\ntogether.\u00a0 Unmold the rice onto four warm plates and spoon the hot mussel broth around the rice.\u00a0 Sprinkle the parsely on top and serve.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mussels 3 pounds mussels 1 \u00bd cups Bloody Mary mix \u00bd cup chopped onion 1 t. Tabasco sauce \u00bc cup olive oil Salt to taste Pilaf 2 T. plus 1 t. olive oil \u00bc cup chopped onion 1 cup long &hellip; <a href=\"http:\/\/www.margiesrecipes.com\/?p=410\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[116],"class_list":["post-410","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-mussels"],"_links":{"self":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=410"}],"version-history":[{"count":1,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/410\/revisions"}],"predecessor-version":[{"id":411,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/410\/revisions\/411"}],"wp:attachment":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=410"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}