Steaming is a popular cooking method for mussels, because it takes mere minutes, and the mussels come out soft, juicy and flavorful. Although lemon, parsley and white wine are often used to steam them, we are using something quite different here. Our steaming liquid is made with garlic, cider (hard or soft, your choice), bacon, yogurt, and herbs.
Once the bacon is crispy, you can add the rest of the ingredients apart from the yogurt, and let those mussels steam to perfection over a few minutes. Then you can serve the mussels and finish off the sauce by adding yogurt for creaminess. A little black pepper and some fresh herbs are the only flavor accents in there apart from the main ingredients. Parsley is a good choice, or you might prefer to use another type of herb instead.
Serve this French-inspired mussels recipe with crusty rustic bread, cut into nice thick slices, or consider some garlic-rubbed toast if you prefer. Mussels can be messy to eat, but one of the best ways to enjoy them is to eat one mussel, then hold the empty shell between your thumb and forefinger. You can then use this nifty tool to pick the remaining mussels out of their shells! Of course, you will want to enjoy the sauce as well, which is why you need the bread. You will not want to miss one morsel of this delicious feast. This serves two people as a main dish or four to five as an appetizer. Continue reading
Seafood is endlessly versatile. Serve it as an appetizer, entrée or snack. Enjoy it in a Mediterranean, Asian or another style. Try adding it to pasta or risotto, or try the following recipe if you want a crunchy taste of Italy. We are using shrimp, mussels and squid here, along with other ingredients to make this exquisite seafood pizza.
You will need a pizza crust for this, or you can use your own dough. A whole wheat pizza crust would be good here, or else you could just use a regular one. Along with the seafood, we are using tomato sauce, dill weed, garlic, goat’s cheese and olives to top this pizza. You can use any kind of tomato sauce, and omit the olives if you want. Also, feel free to swap the goat’s cheese for mozzarella, or leave off the garlic.
The pizza is first topped with the tomato sauce, then baked in the oven. Meanwhile you can prepare the selection of toppings. Then add all the other ingredients and bake it in the oven again. You will be able to tell when the pizza is done because the crust will be golden brown and the seafood will be warm. You do not have to get the seafood hot (and in fact that might dry it out) but get it nice and warm, and allow the cheese to melt, then the pizza is ready to serve. Either make one large pizza or 3 or 4 individual pizzas if you prefer to have individual ones. Continue reading
This hearty chowder is rich and creamy. It is made with various kinds of seafood. To get a nice balance, we are using clams, fish filets, shrimp, scallops, and calamari or baby octopus, but this is good with any kind of seafood, so you could use more fish filets and less seafood, or even a thawed package of raw mixed seafood if you prefer to do that.
In addition to the seafood, we are using cream cheese, milk and condensed cream of mushroom soup to get a nice creamy base, along with green onion, corn, carrots and potatoes to make it heartier. We are using garlic, cayenne and black pepper to add more yummy flavor. It is your choice whether to use whole, reduced fat or nonfat dairy in this recipe, and you might also with to try a different flavor of cream soup, such as cheese or celery.
This is a simple dish to prepare, and you can get started right away by combining the cream cheese, garlic and milk, before adding the vegetables and flavorings. Then the chowder is allowed to simmer for a while, so take that time to prepare your seafood by removing any bones or skin, cleaning whatever needs to be cleaned, and chopping anything which is too large like the calamari or fish filets. The seafood will only take about 10 minutes to cook so that goes in near the end of the cooking time. This chowder is great served with bread or crackers. Continue reading
This recipe makes a lovely warm dip and it is great served with toasted bread or crackers. You can use thawed crawfish tail meat as long as you drain it well before use, or fresh if you can get it. A whole 5 or 6 pound crawfish will yield about 12 ounces of meat. Some people prefer to substitute shrimp for the crawfish, or even crabmeat.
The main flavor of course comes from the seafood itself, and crawfish offers a distinctive taste, although we are using plenty of dairy ingredients to enhance the flavor. Crawfish is always good with a creamy sauce. This recipe includes butter, cream cheese and mayonnaise. Additional flavor comes from the use of green onion, garlic, Creole seasoning and cayenne pepper, to offer a touch of spice and balance out the creamy flavor by offering piquant accents.
The resulting dip is thick, rich and creamy, and it is ideal for all kinds of occasions. Serve it when the Superbowl is on, or whenever you want to offer something that contrasts nicely with your main dish if you are serving an entrée of beef or pork perhaps. This recipe makes 2 cups of dip so you can serve half a cup to each person, along with a couple of slices of toasted bread. Some people like to keep the green parts of the green onion for garnish, but they also work well in the dip, so throw in the white and green parts if you like. Another idea is to add some finely chopped red bell pepper into the dip when you add the onions. Continue reading
This is an elegant, gourmet dish which is surprisingly easy to prepare. Using fresh mussels (and fresh shrimp if possible) adds to the gourmet style of this meal, and you can have it on the table in as few as 35 minutes from start to finish. The key to speedy preparation is cooking the spaghetti at the same time you cook the onion and garlic.
Have the mussels soaking in cold water at the same time, and you will be able to add them as soon as the onion and garlic are soft, along with the other ingredients in the dish. Fresh mussels are always special and they are incredibly easy to prepare as well. Simply soak them in cold water for 20 minutes to expel any grit, then add them to a pan and let them steam. The heat will cook them and the shells will open, so you can see when they are done.
Leave the tails on the shrimp if you like, or remove them if you prefer. As well as the spaghetti and seafood, we are using onion, garlic, lemon, and white wine, all of which are wonderful flavors to pair with seafood. Throw in some parsley and serve parmesan (freshly grated of course!) on the side, and you will have all the wonderful flavors you need. Some people like to serve garlic bread on the side while others prefer a light side dish, perhaps some tossed baby salad leaves with vinaigrette or even steamed asparagus tips with a little melted butter. Continue reading
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