{"id":2697,"date":"2015-08-30T09:55:09","date_gmt":"2015-08-30T14:55:09","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=2697"},"modified":"2015-08-27T19:25:09","modified_gmt":"2015-08-28T00:25:09","slug":"milk-stout-mussels","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=2697","title":{"rendered":"Milk Stout Mussels"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-2695\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels-300x200.jpg\" alt=\"Milk Stout Mussels\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels-300x200.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels-768x511.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>After writing and testing\u00a0over 250 recipes for this site, how is it possible this is the first time I&#8217;ve posted a mussel dish? Steamed mussels are so incredibly easy to prepare, cook them just once and you&#8217;ll be testing your own steaming liquids and flavour additions on a regular basis. This combination was created in collaboration with my friend and neighbour, <a href=\"https:\/\/twitter.com\/cenquist\" target=\"_blank\">Colin<\/a>, who also happens to be our local representative from <a href=\"http:\/\/49thparallelgroup.com\" target=\"_blank\">49th Parallel Group<\/a>. Of course, he supplied the milk stout and brought extra for drinking.<\/p>\n<p><strong>Time: 20 minutes<\/strong><\/p>\n<p><strong>Serves: 2<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>1 tablespoon extra-virgin olive oil<br \/>\n2 cloves garlic \u2013 finely chopped or grated<br \/>\n1 small bulb fennel \u2013 thinly sliced<br \/>\n\u00bd teaspoon kosher salt<br \/>\n\u00bc teaspoon fresh-ground black pepper<br \/>\n2 pounds live mussels \u2013 rinsed in cold water and drained<br \/>\n\u00bd cup milk stout<br \/>\n\u00bd cup heavy (whipping) cream<br \/>\n2 tablespoons flat-leaf parsley \u2013 finely chopped<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a large pot on high heat and add the olive oil.<\/p>\n<p>Add the garlic, fennel, salt and pepper. Cook for four minutes, stirring occasionally.<\/p>\n<p>Add the mussels and beer. Cover the pot and cook for five minutes.<\/p>\n<p>Stir in the cream and bring to a boil for two minutes. Remove from heat.<\/p>\n<p>Add the parsley, tossing or stirring the mussels to distribute.<\/p>\n<p>Discard any unopened mussels and serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>After writing and testing\u00a0over 250 recipes for this site, how is it possible this is the first time I&#8217;ve posted a mussel dish? Steamed mussels&hellip; <\/p>\n","protected":false},"author":1,"featured_media":2695,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2015\/08\/Milk-Stout-Mussels.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2697"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2697"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2697\/revisions"}],"predecessor-version":[{"id":2699,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/2697\/revisions\/2699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/2695"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}