{"id":69,"date":"2017-07-19T17:54:54","date_gmt":"2017-07-19T17:54:54","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=69"},"modified":"2017-07-19T19:05:45","modified_gmt":"2017-07-19T19:05:45","slug":"corona-steamed-mussels-with-corn-and-chorizo","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2017\/07\/19\/corona-steamed-mussels-with-corn-and-chorizo\/","title":{"rendered":"Corona Steamed Mussels with Corn and Chorizo"},"content":{"rendered":"<blockquote><p><em>Change up your weekly dinner menu with this easy and inexpensive recipe for mussels steamed in Corona.\u00a0 Serve with a side of warm, crusty bread\u00a0topped with\u00a0creamy butter and\u00a0dinner will be on the table in less than 30 minutes!<\/em><\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<div class=\"recipe-ingredients-wrap\">\n<h2>Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li class=\"dynamic-ingredient\" data-portion=\"2\"><span class=\"portion\" data-default=\"2\"> 2 <\/span> <span class=\"ingredient\"> pound bag of mussels, scrubbed and debearded (your local grocery store may sell them this way) <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"2\"><span class=\"portion\" data-default=\"2\"> 2 <\/span> <span class=\"ingredient\"> tablespoons olive oil <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"2\"><span class=\"portion\" data-default=\"2\"> 2 <\/span> <span class=\"ingredient\"> links smoked Chorizo sausage, diced (approx. 3 ounce links) <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"1\"><span class=\"portion\" data-default=\"1\"> 1 <\/span> <span class=\"ingredient\"> cup chopped Vidalia onion <\/span><\/li>\n<li class=\"ingredient\">\u00a0garlic cloves, crushed<\/li>\n<li class=\"ingredient\">1 teaspoon fennel seeds, crushed<\/li>\n<li class=\"ingredient\">1 pint cherry tomatoes, halved<\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"1\"><span class=\"portion\" data-default=\"1\"> 1 <\/span> <span class=\"ingredient\"> cup sweet corn kernels (thawed if frozen) <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"1\"><span class=\"portion\" data-default=\"1\"> 1 12 <\/span> <span class=\"ingredient\"> ounce bottle of Corona <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"\"><span class=\"ingredient\"> Juice of 1 lime <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"1\"><span class=\"portion\" data-default=\"1\"> 1 <\/span> <span class=\"ingredient\"> tablespoon salted butter <\/span><\/li>\n<li class=\"dynamic-ingredient\" data-portion=\"0.25\"><span class=\"portion\" data-default=\"0.25\"> 1\/4 <\/span> <span class=\"ingredient\"> cup chopped cilantro or parsley <\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-instructions-wrap\">\n<h2>Instructions<\/h2>\n<div>\n<ol>\n<li>Scrub the mussels and remove beards, if necessary, and set aside in a large bowl.<\/li>\n<li>In a large deep skillet or stock pot, heat the olive oil over med-high heat and add the chorizo. Cook the chorizo until golden and seared on all sides and transfer to a dish using a slotted spoon. Add the onion to the pan and saut\u00e9 until softened, approximately 4 minutes. Add the garlic and corn cooking until the corn starts to brown. Pour in the beer and scrape up the brown bits on the bottom of the pan. Stir in the lime juice and butter bringing the mixture to a boil.<\/li>\n<li>Add the mussels to the pan and cover with a lid. Steam the mussels until all the shells have opened, approximately 5 minutes&#8230;do NOT overcook. Remove the lid and sprinkle with cilantro. Serve immediately.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nChange up your weekly dinner menu with this easy and inexpensive recipe&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/rlhays.com\/recipes\/2017\/07\/19\/corona-steamed-mussels-with-corn-and-chorizo\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Corona Steamed Mussels with Corn and Chorizo&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":70,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/69"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":3,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"predecessor-version":[{"id":107,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/69\/revisions\/107"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/70"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}