Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "e2a2b4dc6eed4e5a84fd9f616606faaa",
    "updated": "2025-04-24T11:41:58.917Z",
    "title": "Steak with Sautéed Mushrooms and Mussels in Cream Sauce",
    "subtitle": "A Surf and Turf Delight",
    "description": "This dish offers a delightful combination of steak, mushrooms, and mussels.  The mushroom and mussel component is also fantastic on its own – simply double the recipe and omit the steak for a pescatarian option.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "rib-eye or new york strip steak, preferably grass-fed but as nicely marbled as you can get",
          "kosher salt and freshly ground black pepper",
          "unsalted butter",
          "garlic cloves, roughly sliced",
          "extra-virgin olive oil",
          "handful mixed hearty herb sprigs, such as sage, thyme, rosemary, and savory",
          "wild mushrooms, such as maitake, chanterelle, black trumpet (or a mix of creminis and wild), wiped clean and dry, cut into chunks if large",
          "dried chile flakes",
          "mussels, rinsed well and debearded",
          "heavy cream",
          "fresh lemon juice"
        ]
      }
    ],
    "instructions": [
      "Season the steak generously with salt and pepper.  For optimal flavor, season up to a day in advance and refrigerate.",
      "Remove the steak from the refrigerator 30 minutes before cooking. Pat it dry with paper towels.",
      "Heat a heavy skillet over high heat. Once very hot, add the steak without oil. Reduce heat to medium-high or medium to ensure even browning. Cook for 3-4 minutes per side, depending on thickness and desired doneness.",
      "Add butter, garlic, and 1 tablespoon of olive oil to the pan. Baste the steak with the butter and pan juices. After a minute, flip the steak, add the herbs, and continue basting.",
      "Once the steak reaches medium-rare (8-10 minutes total for a 1-inch steak), transfer it to a cutting board to rest.",
      "Remove and discard the herbs from the pan, reserving the fat. Increase heat to medium-high. Add mushrooms and chile flakes. Sauté for about 8 minutes, or until slightly wilted and crisp, shaking the pan occasionally.",
      "Add the mussels to the pan. Cook, shaking and tossing frequently to prevent burning and ensure even cooking, until the mussels open (about 10 minutes). Pour in the heavy cream and gently combine with the mushrooms and mussels.",
      "Discard any unopened mussels. Stir in the lemon juice. Taste a mushroom and adjust seasoning with salt, pepper, or chile flakes as needed.",
      "Slice the steak and arrange it on a platter. Top with the mushroom and mussel mixture. Serve immediately with a bowl for discarded shells."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Mussels require minimal preparation. Simply rinse and remove the 'beard,' which is the small cluster of fibers attaching them to their shells."
  }
]