{"id":25105,"date":"2017-03-19T06:18:05","date_gmt":"2017-03-19T06:18:05","guid":{"rendered":"https:\/\/lovesharingfood.com\/asian-spiced-mussels-moules-marinieres-erwan-heussaff\/"},"modified":"2017-03-19T06:18:05","modified_gmt":"2017-03-19T06:18:05","slug":"asian-spiced-mussels-moules-marinieres-erwan-heussaff","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/asian-spiced-mussels-moules-marinieres-erwan-heussaff\/","title":{"rendered":"Asian Spiced Mussels (Moules Marini\u00e8res) | Erwan Heussaff"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/CnNKRveSsR0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>Erwan takes a common way to cook mussels in France and Belgium and replaces its creamy base with a mix of Southeast Asian flavors like coconut milk, chilis and lemongrass.<\/p>\n<p>Subscribe to Erwan&#8217;s channel: http:\/\/taste.md\/1NWjiQL<\/p>\n<p>INGREDIENTS <\/p>\n<p>4 tbsp of ginger<br \/>\n6 cloves of garlic<br \/>\n1 pinch of black pepper<br \/>\n3 tbsp pine nuts<br \/>\n1 green chili<br \/>\n1 red chili<br \/>\n1 tsp sesame oil<br \/>\n2 tsp fish sauce<br \/>\n6 tbsp spring onions<br \/>\n1 lemongrass stalk<br \/>\n\u00bd cup cilantro<br \/>\n2 tbsp olive oil<br \/>\n4 cups of mussels<br \/>\n\u00bd cup white wine<br \/>\n\u00bd cup coconut milk<br \/>\n1 tbsp butter<br \/>\n1 lime<br \/>\nCilantro and crunchy garlic to garnish<\/p>\n<p>RECIPE <\/p>\n<p>Put all the ingredients up until the olive oil into a food processor and blend into a paste. <\/p>\n<p>Fry 1 to 2 tbsp. of the paste in a deep pan for about 5 mins. Add in mussels. Add in white wine. Cover and let open.<\/p>\n<p>Add in coconut milk and butter to finish.<\/p>\n<p>Serve with lime, cilantro and crunchy garlic.<\/p>\n<p>___<\/p>\n<p>Follow us! We don&#8217;t bite&#8230;unless you&#8217;re made of food ;)<\/p>\n<p>Subscribe to Tastemade | http:\/\/taste.md\/1QsXIWq<br \/>\nSnapchat Discover | http:\/\/taste.md\/1P9UuDM<br \/>\nFacebook | http:\/\/taste.md\/1Zf0Bve<br \/>\nInstagram | http:\/\/taste.md\/1OaAv4P<\/p>\n<p>More daily programming | http:\/\/www.tastemade.com<\/p>\n<p>Watch us behind the scenes at Snapchat | @tastemade<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=CnNKRveSsR0\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] Erwan takes a common way to cook mussels in France and Belgium and replaces its creamy base with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25106,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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[ad_2] Erwan takes a common way to cook mussels in France and Belgium and replaces its creamy base with 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