Category Archives: Sea Food

Moules a la Mariniere

Moules a la Mariniere | Spirits + Thyme

This delectable little number came from Smitten Kitchen who in turn got it from Julia Child’s Mastering the Art of French Cooking. If you are curious about dabbling a bit in the art that is Julia Child, I came across a website dedicated to her recipes here. I know I will definitely be poking around on there in the future and for now, it will have to suffice until I remember to pickup her cook book the next time I am around a book shop.

Honestly, this recipe only took me about 20 minutes from start to finish. Easiest way, hands down, to please any seafood eater. Not only does it have the complexities of a dish from a fine establishment, but it also looks fancy as f**. Just saying. So with all of that being said, click on the links above for Smitten Kitchen’s recipe and other magical creations from Julia Child when you get a moment. You wont be sorry!

Moules a la Mariniere | Spirits + Thyme

Ingredients

2 Cups Dry White Wine; I used Pinot Grigrio

6 Tbsp Butter

1/2 Cup Minced Shallots or Green Onions

8 Parsley Sprigs

1 Bay Leaf

1/8 Tsp Ground Pepper

1/4 Tsp Dried Thyme

1/2 Cup Chopped Parsley

1 1/2-2 Lbs Mussels; soaked and scrubbed

Moules a la Mariniere | Spirits + Thyme

Combine all the ingredients except for the mussels and chopped parsley in a large pot.

Moules a la Mariniere | Spirits + Thyme

Bring to a boil over high heat and allow to boil for 2-3 minutes so that all the alcohol evaporates and it reduces slightly.

Moules a la Mariniere | Spirits + Thyme

Add your mussels to the pot and cover tightly.

Moules a la Mariniere | Spirits + Thyme

Continue to boil, shaking the pot from time to time to ensure even cooking, for about 5 minutes. You will know the mussels are cooked thoroughly once they all open.

Moules a la Mariniere | Spirits + Thyme

Using a slotted spoon, transfer the mussels to a large bowl and allow the broth to rest a bit so that any remaining sand falls to the bottom of the pot. Ladle the broth over the mussels and some into a separate bowl to dip some crusty bread in, and finally dust your chopped parsley.

Moules a la Mariniere | Spirits + Thyme

Enjoy!

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Mussels with Garlic & White Wine (Cozze di Puglia)

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Mussels are certainly interesting little characters… They are intimidating (for me) at first but once you get down to it, they are rather simple little creatures. They thrive in clusters in both salt and fresh water, they live off of plankton as well as other microscopic sea creatures, and in America during the second world war mussels were served to soldiers for dinner due to lack of red meat! Pretty majestic if you ask me! Too bad sea food still freaks me out, but slowly as I cook it for Mikey, I am starting to come around a bit! Its a slow journey but I will get there at some point!

So this is a recipe I came across on Food & Wine that sounded simple and interesting enough that I thought I would give it a try! I found it here at: http://www.foodandwine.com/recipes/pasta-with-mussels and while I didn’t have any saffron threads like the recipe called for, feel free to add a pinch! Just because I didn’t do it, does not mean that you have to miss out on it!

 

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Ingredients

4 Lbs Small Mussels; scrubbed & debearded

1 Box Angle Hair Pasta

4 Bay Leaves

6 Garlic Cloves; sliced thin

1/4 Tsp Crushed Red Pepper Flakes

Pinch of Saffron Threads (optional)

2 Cups Dry White Wine; chardonnay or pinot grigio

2 Tbsp Extra Virgin Olive Oil

3 Tbsp Unsalted Butter

1 Tbsp Fresh Lemon Juice

Salt & Pepper

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Pour wine into a large pot.

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Add bay leaves and bring to a boil.

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Once it is boiling add the mussels…

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Wooo hoo I did it without getting attached to the little buggers and feeling bad this time!

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Cover and cook for 5 minutes while shaking a few times over medium high heat.

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You will know that they are done once they have all opened their shells.

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Strain the pot over a large bowl with a colander to reserve the broth.

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Look at them bad boys…. Mikey better love them because it is breaking my spirit little by little by boiling these things live…

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Set yourself up with a trash bag for the shells and a small bowl for the mussels.

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Once you have removed all of the mussels from their shells toss them in the melted butter.

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Now that they are swimming in butter, cover our magical little mussels with plastic wrap and set aside.

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Pour the broth into a large glass measuring bowl and set aside.

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Heat olive oil in a large saute pan over medium heat. (Don’t mind my scratched up saute pan, its the one that is designated to the roommates so that my other ones don’t get beat up)

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Add garlic and saute for about 4 minutes or until golden in color.

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Add crushed red pepper flaked and cook another minute.

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Pour in the reserved mussel broth stopping once you reach the grit at the bottom of the measuring bowl.

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Add lemon juice…

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And simmer over high heat until it has reduced to about one cup.

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Almost done!!!

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Once the broth has reduced, pour it over your cooked angle hair pasta and add the mussels with butter as well.

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Give it a good toss to combine the broth, butter, and mussels evenly.

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Plate and serve immediately!

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Bon Appetit!

New England Steamers

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Look at those guys… I feel so horrible about this but I did it… I put them in the pot… and cooked them…

I owed Mikey and also made this for my own selfish needs (i need more diversity on my food blog and being a non-seafood-eating-person I tend to be lacking on the seafood category) Anyways because I have never made these before in my life i hopped onto my ever-trusty-google-machine and stumbled upon this recipe which seemed pretty much fool proof!

http://www.foodnetwork.com/recipes/food-network-kitchens/new-england-steamers-recipe/index.html

Let the shenanigans begin!

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Ingredients

3 lbs Steamers

1 Celery Stock; quartered

1/4 Onion

1 Bay Leaf

Salt

Pepper

Butter

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Wile you soak your steamers in a large bowl of salted water to rid them of their sand and grossness drink some wine to give them a proper send off!

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Fill a large pot with 2 1/2 cups of water and toss in the onion, celery, and bay leaf.

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Add a heavy pinch of salt and black pepper.

While you wait for it to come to a boil, drink some more wine and have a hart to hart with your steamer clams….

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(Oh boy, do I really have to do this? Oh gosh, I have to put them in the pot! But they are still alive and I think that they kind of like me?!? Cant I just maybe keep them in a salt water tank? No? Oh gosh, I have to put you in the pot…)

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Okay, back to reality! Now that the water is boiling, gently put your friends in the pot…

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Try not to feel bad about this…

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Allow them to boil for 10-12 minutes or until they have all opened their shells.

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Reserve 1 cup of the broth (to clean them) and serve along side melted butter and some lemon slices.

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So that is it! And of coarse due to the fact that I don’t eat seafood, I just got a rotisserie chicken so I wouldn’t starve. XD

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Garlic & Lemon Shrimp

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So this is super easy and I don’t eat any seafood so you know if I can make it…. you can to… or god help you… Also there is no one source I got this recipe from, it was just from word of mouth from multiple friends… Booom…

Ingredients

Shrimp

2 Garlic Cloves; minced

1 Tbsp Olive Oil

1/2 Tbsp Fresh Lemon Juice

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Thaw your shrimp by running cold water over them for about 7 minutes.

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Make your fantastical boyfriend shuck the shells and legs off the little boogers….

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Heat olive oil over medium-low heat and add the garlic, cooking until fragrant (about 2 minutes).

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Add your shrimp to the pan and cook about 2 minutes each side.

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Give the pan a little shake because… pfft…. we do what we want. (lol jk jk)

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Remember when cooking shrimp… C means Cooked… O means Overcooked.

When you pull the tail and it springs back into the C shape, it is done perfectly!

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::WEEEEEE::

Remove your little gems from the pan and drizzle with the lemon juice!

Then feel free to serve over rice, pasta, alone, how ever you like it!

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Shrimp Scampi

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First off…. I want to say, don’t judge my Instagram pic… I got a bit too excited and forgot to take a normal one so this will have to do. Second, I am going to put this out there… I don’t do sea food. It freaks me out (its a texture thing) which is why there is like NONE on my blog. Well that changes tonight. No, I still don’t like it and it still makes me squeamish buuuut, in this house we compromise! And who knows…. when I have had enough wine, I can do it.. it just takes a lot of hype and guts to take the first step!

Anyways here is what we did…

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Ingredients

1 Large Bag of Frozen Shrimp; Raw

1/3 Cup Butter

1 Tbsp Olive Oil

1/4 Cup Dry White Wine

6 Scallions (green onions); chopped

2 Plum Tomatoes; cored, seeded, and chopped

3 Tbsp Garlic Cloves; minced

2 Tbsp Lemon Juice

1 Tsp. Lemon Zest

Cooked Spaghetti

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First, thaw out your shrimp by running them under cold water for 7 minutes.

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Then make your lovely boyfriend shell the shrimp because he is hungover from St Pattys day and we are nice enough to be making seafood anyways! 🙂

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Getting work done…

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And if you don’t hear from me tomorrow, Mikey has killed me for posting these pictures haha.

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We already established, no judging the Instagram pics….

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So once all that shenanigans is done…

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Melt butter and olive oil over medium heat…

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Add garlic and cook for 2 minutes or until fragrant and tender…

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Just don’t let it start to brown.

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Next stir in the shrimp, scallions, tomatoes, lemon juice, zest, and white wine. Season with salt & pepper.

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Cook shrimp 2 minutes on each side and BE CAREFUL not to over cook them!

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Once the shrimp is pink on both sides, remove the skillet from heat.

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Serve over cooked spaghetti and garnish with fresh chopped parsley, or whatever else tickles your fancy!

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