{"id":915,"date":"2014-10-17T11:50:24","date_gmt":"2014-10-17T18:50:24","guid":{"rendered":"http:\/\/bargetto.com\/?p=915"},"modified":"2014-10-17T11:50:24","modified_gmt":"2014-10-17T18:50:24","slug":"mikes-marvelous-mead-mussels-mmmm","status":"publish","type":"post","link":"http:\/\/bargetto.com\/chaucers\/mikes-marvelous-mead-mussels-mmmm\/","title":{"rendered":"Mike&#8217;s Marvelous Mead Mussels (mmmm)"},"content":{"rendered":"<p><strong>By: Michael Weller, Bear Moon Productions<\/strong><\/p>\n<p><strong>Ingredients<\/strong><br \/>\n5 lbs. cleaned mussels (or clams)<br \/>\n3 tbsp. vegetable oil<br \/>\n1 stalk lemon grass, thinly sliced<br \/>\n2&#8243; of ginger -do not bother peeling it!<br \/>\n10 cloves of peeled garlic, roughly chopped and sliced thinly<br \/>\n4 or more habanero chilies, finely chopped<br \/>\nzest of 5 limes<br \/>\njuice of 5 limes<br \/>\n1\/2 bottle of CHAUCER&#8217;S Mead<br \/>\na bunch of basil (Thai purple is best here, but any will do), chopped<br \/>\n1 bunch mint, chopped<br \/>\n1 bunch cilantro, chopped<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>\n<div>Put the oil in a stockpot and heat them both.<\/div>\n<\/li>\n<li>\n<div>Add the lemon grass, ginger, garlic. chilies, and lime zest. Cook and stir until you smell the wonderful aroma (be careful, the habaneros may make you cough; if they do, drink some cold Mead and carry on).<\/div>\n<\/li>\n<li>\n<div>Add everything else.<\/div>\n<\/li>\n<li>\n<div>Put a lid on the pot and cook until the mussels all open. Open the lid and stir everything around once in a while during the cooking -you don&#8217;t really need to, but the aroma is incredible.<\/div>\n<\/li>\n<li>Serve with PLENTY of cold Mead and some type of bread for\u00a0soaking up the cooking liquid.<\/li>\n<\/ol>\n<p><strong>*Serves*<\/strong>\u00a02 meal sized portions, 6 first course portions or 20 appetizer portions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By: Michael Weller, Bear Moon Productions Ingredients 5 lbs. cleaned mussels (or clams) 3 tbsp. vegetable oil 1 stalk lemon grass, thinly sliced 2&#8243; of ginger -do not bother peeling it! 10 cloves of peeled garlic, roughly chopped and sliced thinly 4 or more habanero chilies, finely chopped zest of 5 limes juice of 5 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[43,24],"tags":[47],"class_list":{"0":"post-915","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-chaucers","7":"category-recipes-with-wine","8":"tag-mead","9":"entry"},"_links":{"self":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=915"}],"version-history":[{"count":0,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/915\/revisions"}],"wp:attachment":[{"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=915"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}