{"id":43498,"date":"2016-08-06T09:00:33","date_gmt":"2016-08-06T07:00:33","guid":{"rendered":"https:\/\/iloveitalianfood.it\/cozze-ripiene-alla-viestana-en\/"},"modified":"2023-11-30T14:44:15","modified_gmt":"2023-11-30T13:44:15","slug":"cozze-ripiene-alla-viestana-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/cozze-ripiene-alla-viestana-en\/","title":{"rendered":"Viestana stuffed mussels"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">45 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 2 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">Mussel, 17,63 oz<br \/>\nPugliese Bread, 10,58\/12,34 oz<br \/>\nParmigiano Reggiano, 3,52 oz<br \/>\neggs, 2 pcs<br \/>\nchopped garlic, 2 cloves<br \/>\nchopped parsley, 5 tbsp<br \/>\nTropea onion chopped, 2,47 oz<br \/>\ntomato puree, 17,63 oz<br \/>\nchilli, to taste\u2028<br \/>\nExtra virgin olive oil, 3 tbsp<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Wash the mussels and remove the linen. Open the mussels shell in a saucepan with a cover. Put on a high heat until the mussels are open.<br \/>\nMeanwhile, put the bread in the water and when it moist, remove the water and crumble it with hands.<br \/>\nAdd Parmigiano Reggiano, eggs, parsley, garlic and mix it well.<br \/>\nWhen the mix is ready, fill the mussels with the mix (you can leave the shell, I remove the shell).<br \/>\nIn a pan stir fry the chopped onion with extra virgin olive oil, add the tomatoes puree, the chili and then add the stuffed mussels.<br \/>\nCook for 15-18 minutes, without mix with a spoon but move the pan, this is because we don&#8217;t want that the filing come out.<br \/>\nServe with a drizzled of chopped parsley.<\/p>\n<p>Thanks to <a href=\"https:\/\/sergioincucina.wordpress.com\/2016\/05\/19\/cozze-ripiene-alla-viestana\/\" target=\"_blank\" rel=\"noopener\">Sergio in cucina<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31633<\/p>\n","protected":false},"author":570,"featured_media":43499,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43498","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43498"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43498\/revisions"}],"predecessor-version":[{"id":85283,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43498\/revisions\/85283"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43499"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}