Recipe courtesy of PEI Mussels <\/p>\n","protected":false},"author":4,"featured_media":6570,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","ratings":[],"pei_featured":["mussels"],"mussel_link":"https:\/\/www.thesocialshell.com\/where-to-buy\/","oyster_link":"","lobster_link":"","potato_link":"","beef_link":"","pei_custom_input":null,"pei_custom_link":null},"recipe_category":[5],"recipe_tag":[179,79],"class_list":["post-6569","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-entree","recipe_tag-mussels","recipe_tag-pei-mussels"],"acf":{"total_time":{"days":"","hours":"","minutes":20},"servings":{"serving_size":2,"serving_range":false},"ingredients_type":"Basic","ingredients":[{"quantity":2,"measurement":"lb","ingredient":"(1 kg) fresh PEI Mussels"},{"quantity":2,"measurement":"cup","ingredient":"(200 g) orzo pasta"},{"quantity":6,"measurement":"","ingredient":"clove garlic, chopped"},{"quantity":1,"measurement":"","ingredient":"shallot, finely diced"},{"quantity":4,"measurement":"tbsp","ingredient":" (60 mL) butter"},{"quantity":2.5,"measurement":"cup","ingredient":"(625 mL) white wine"},{"quantity":0.25,"measurement":"cup","ingredient":" (60 mL) heavy cream"},{"quantity":2,"measurement":"tbsp","ingredient":" (30 mL) mixed fresh herbs chopped"},{"quantity":0.25,"measurement":"cup","ingredient":"(60 mL) grated parmigiano reggiano cheese"},{"quantity":"","measurement":"","ingredient":"salt and pepper"}],"ingredients_advanced_wrap":null,"directions":[{"step":"Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and sicard any that do not close after being tapped and rinsed. Set aside."},{"step":"Bring water to a rolling boil and add 1 Tbsp (15 mL) of salt. "},{"step":"Add pasta to boiling water and stir. "},{"step":"Cook uncovered, stirring occasionally until desired tenderness is reached (al dente, approximately 8 minutes). "},{"step":"Drain well and set aside. "},{"step":"Sweat half of the garlic and shallots with 2 Tbsp of (30 mL) butter in a heavy bottom pan. Add mussels."},{"step":"Add 2 cups (500 mL) of white wine. Cover and steam until mussels open. Strain off broth and set aside. Shuck mussels and set aside."},{"step":"Sweat the remainder of the garlic and shallots with 2 Tbsp (30 mL) butter."},{"step":"Deglaze with \u00bd cup (125 mL) of white wine and reduce the liquid by two-thirds. Add shucked mussels and stir. "},{"step":"Add cooked orzo pasta, \u00bc cup (60 mL) of heavy cream and fresh herbs. Stir to combine all ingredients and let simmer for 2 minutes. "},{"step":"Season to taste with salt and pepper. Fold in Parmigiano Reggiano cheese."}],"chefs_tip":"","calories":"","nutritional_info":"","link":"","gallery":""},"yoast_head":"\n