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Category Archives: Seafood

Foodie Friday: Spicy Steamed Mussels

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I never knew just how amazing mussels were until I had them at The Mermaid Inn in New York a few years back. I instantly fell in love, to the extent that Josh now knows that when we go out to dinner, if steamed mussels are on the menu, there’s a 99% chance we’ll be ordering them.

Hey, I know what I like.

For some reason, they always seemed way too intimidating to make at home. I’m not exactly sure where I got this idea, since this meal is one of the easiest things we’ve ever made, and oh so delicious. 

The original recipe calls for 1 pound for two people.

We made 2.5 pounds, and ate every bite. With bread.

We decided the easiest way to do this was to sit on the floor of our living room and have a picnic while watching our latest obsession, Friday Night Lights (one of the best shows ever). The reason the photo above is so bad is because immediately after taking it I threw my phone to the side and dug in.

I have priorities.

Recipe from here:

Spicy Steamed Mussels

  • 1 pound mussels (Get Prince Edward Island mussels if you can, and think fondly of Anne Shirley)
  • 2 tablespoons flour
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 garlic cloves
  • 4 tablespoons Italian parsley, minced and divided
  • 1 1/2 teaspoon crushed red pepper
  • 1 cup dry white wine
  • Salt

Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the “beards” off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren’t tightly shut.

In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes and until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.

 Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times; this will make sure the mussels at the bottom don’t burn. You’ll know when the mussels are done when they’re all open, throwing away any that refuse to open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread.

Foodie Fridays: Citrus Salmon With Bok Choy

This is, hands down, one of our favorite simple recipes. It’s easy and very tasty and yes, healthy too. We increased the amount of ginger and cilantro the original recipe called for by a lot, and I’m glad we did. The flavors are so fresh, and considering it’s a billion degrees out, fresh is really nice right now. If you can find wild caught salmon, this is definitely a recipe where you should splurge and go for it.

 Citrus Salmon with Bok Choy

  • 2 heads of baby bok choy, each cut lengthwise into 6 wedges
  • 2 5-to 6-ounce salmon fillets, skin off
  • 2 Tbsp fresh orange juice
  • 1 green onion, thinly sliced
  • 1 Tbsp hoisin sauce
  • 3 Tbsp minced peeled fresh ginger
  • 1/2 tsp finely grated orange peel
  • 3/4 tsp cracked coriander seeds
  • About 1 cup fresh cilantro leaves

Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish, and lightly salt the fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.

Foodie Friday: Swamp Shrimp

This summer I decided every week I would try a new shrimp recipe. Surprisingly I have not run out of delicious shrimp recipes and we aren’t sick of shrimp yet!

One of my hobbies is finding and reading specialty, regional cookbooks. I pick them up from relatives or estate sales. Not so long ago I happened across a nice cookbook from the Junior League of Vicksburg, Ambrosia, and flagged this recipe right away. I’m glad I did because it has been the favorite of the summer.

Swamp Shrimp
1 lb medium, headless shrimp, unpeeled
1 tablespoon olive oil
1/2 cup Worcestershire sauce
1/4 cup bottled Italian dressing
2 lemons
seasoned salt
pepper
4 tablespoons butter

Coat bottom of a 9×13 pan with olive oil. Place shrimp in the pan side by side, try not to overlap. Pour Worchestershire sauce, Italian dressing, and the juice of both lemons over shrimp. Sprinkle with seasoned salt and pepper. Slice butter thinly and distribute over shrimp. Broil 18 – 20 minutes.

Serve with French bread and be prepared to fight over the sauce.

The night I served this my husband cleaned up the dishes, he’s sweet like that. He came in afterwards and confessed that he might have cheated on me with the sauce. I can’t say that I blame him. Its just that good.