Shellfish recipes, shrimp, clams, lobster, mussels & more.

Mussels on Half Shell with Sun Dried Tomatoes  
  • 24 mussels on half shell
  • 3/4 cup ricotta cheese
  • 3 oil-packed sun-dried tomatoes plus 1 tbsp. oil from jar, or substitute 1 tbsp. olive oil plus 2 tbsp. tomato paste
  • 2 tbsp minced fresh basil, or tsp. dried
  • 1 large clove garlic, minced, or 1/8 tsp. garlic powder
  • Salt & pepper to taste

 

Rinse mussels in cold water, drain.  Mix cheese, sun-dried tomatoes, oil, basil, garlic, salt and pepper.  Top each mussel with a rounded teaspoon of the cheese mixture.  Barbecue or grill over medium-hot coals until mussels are hot, about 5 minutes.  Or, bake at 350 degrees, 12 to 15 minutes.  Serve immediately.

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Crab Tarts       
  • Pastry for 2 crust pie
  • 3 lg. eggs, beaten
  • 1 1/2 cups skin milk
  • 3/4 cup Swiss cheese, grated
  • 2 tbsp. cream cheese, softened
  • 1 tbsp. onion, minced
  • 1/4 cup fresh parsley, chopped fine
  • 1/2 cup carrots, shredded
  • 1 lb. crabmeat
  • 1/2 tsp. nutmeg
  • 1/4 tsp. white pepper
Roll out dough thinly and cut out 2" diameter circles with a cookie cutter.  Lightly press dough circles into oiled tart shells.  Prick dough with a fork.  Bake for 5-7 minutes at 450 degrees.  Remove from oven.  Set aside.  Mix together remaining ingredients and spoon into tart shells, filling them 1/2" over the top of the tart shell.  Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.  Serve hot.  Yields 60 tarts.

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Spicy Calamari - Brazilian Style        
  • 2 1/2 lbs. squid rings
  • 6 bay leaves
  • 1 onion chopped
  • 1/2 tsp. black pepper
  • 1 1/2 cups water
  • 2 fish bouillons
  • 2 tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 tbs. fresh parsley, finely chopped
  • 1 tsp. chili water, to taste
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 2 tbs. tomato paste
  • 1 tsp. salt
Combine all ingredients, except squid, in a large pot. Simmer for 20-25 minutes on medium heat, stirring occasionally.  In a separate pot, poach squid in boiling water for 1 minute.  Strain liquid and combine with other ingredients.  Let marinate.  Serve hot over rice or chilled, as a salad.  Serves 4 to 6.

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Mussels Mediterranean             
  • 24 Mussels, on the half shell
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 tsp. dried oregano
  • 2 tbsp. olive oil
  • 1/3 cup dry wine
  • 1/2 cup chopped parsley
  • 2 Roma tomatoes, seeded and chopped
  • 1/3 cup Kalamata olives
  • 1/4 cup crumbled feta cheese (optional)
Rinse mussels in cold water, drain.  In a large skillet, sauté garlic, onion and oregano in oil for one minute.  Add wine and mussels; spoon some wine mixture on top of the mussels.  Top with parsley and tomatoes.  Cover and simmer over medium-low heat until mussels are hot, about seven minutes.  Serve garnished with olives and feta cheese, if desired.

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Dungeness Crab Tart            
  • 1/4 lb. leeks
  • 1 tbs. garlic, minced
  • 1 tbs. vegetable oil
  • 1/4 cup fresh thyme, chopped
  • 2 tbs. parsley
  • 2 tbs. chives
  • 2 cups Dungeness Crab
  • 1 cup Swiss or Jarlsberg cheese, shredded or chopped
  • 2 tbs. bread crumbs
  • 1/4 tsp. cayenne pepper
  • Salt to taste
  • Frozen puff pastry, 1 lb.
  • 1/2 egg yolk
  • 1 tsp. water
Cook leeks and garlic in oil over medium heat, until leeks are soft, adding water if necessary to prevent scorching.  Stir in thyme, parsley and chives;  continue cooking an additional 2 to 3 minutes.

In bowl, combine crabmeat, cheese, bread crumbs, cayenne pepper and salt.  Preheat oven to 400 degrees.  Place puff pastry in baking dish, trimming edges.  Portion crab filling in the crust.  Top with remaining puff pastry and seal edges.  Brush with egg wash.  Bake until golden brown and puffed, about 30 minutes.

Cut pie into 6 servings.

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Linguini with Clams             
  • 12 clams, littleneck
  • 3 tbs. olive oil
  • ¼ tsp. basil
  • 1/8 tsp. oregano
  • Salt & pepper to taste
  • ¼ tbs. fresh garlic
  • 2 tbs. butter (or margarine)
  • ½ tsp. parsley, chopped
  • ¼ tsp. lemon juice
Rinse clams, drain and set aside. In a sauté pan, heat the oil. Add the garlic and lightly toss until golden brown. Add the littleneck clams, cover and steam until the clams open. Add the remaining ingredients and simmer 3-4 minutes. Serve over medium size cooked linguini, prepared al dente.

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Tomato Bean Shrimp Salad                        
Vinaigrette:
  • 3 tbs. balsamic vinegar
  • 1 1/2 generous tsp. Dijon mustard
  • 1 tsp. coarsely ground black pepper
  • 6 tbs. olive oil
  • 4 tbs. vegetable oil
  • 2 cans (15 oz) small white beans, rinsed and drained

Shrimp:

  • 1 1/4 lb. shrimp, peeled and deveined
  • 1/2 tsp. dried ginger
  • 3 garlic cloves, minced or pressed
  • 1/2 cup fresh lemon juice
  • 1/4 cup soy sauce
  • 1 tbs. honey
  • 3 tbs. vegetable oil
 Assembly:
  • 1 small onion, finely chopped
  • 1 tbs. vegetable oil
  • 1 large head Boston lettuce, washed, dried and cut into julienne strips
  • 1 tomato, peeled, seeded and coarsely chopped
  • Freshly ground pepper
After beans are rinsed and drained, set aside in colander until ready to assemble salad. Combine the vinegar, mustard and pepper in a small mixing bowl. Slowly whisk in oils until mixture is thick. Set aside.

Combine the ginger, garlic, lemon juice, soy sauce and honey in a small mixing bowl. Add shrimp and marinate 30 minutes.

Sauté chopped onion in 1 tbs. oil just until soft. Add to drained beans.

When ready to assemble, cover salad plates (or a large platter) with lettuce. Toss the beans and onion with 1/4 cup of the vinaigrette. Place bean mixture on lettuce and top with chopped tomato. Place 3 tbs. oil in large skillet and over high heat, quickly sauté shrimp until done. Top the salad with sautéed shrimp, freshly ground pepper and a small amount of vinaigrette. 4-6 servings.

Special thanks to Brigid Heckman of NY for entering this recipe in the Charleston Seafood Recipe contest!

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Scallop Stir Fry                    
  • 1 1/2 lbs. sea scallops
  • 1 can baby corn
  • 1 bunch broccoli, cut into bite-sized pieces
  • 1 tsp. fresh ginger
  • 1/4 cup sesame seed oil
  • 1/2 tsp. garlic, chopped
  • 1/2 lb. snow pea pods
  • Soy sauce to taste
Heat oil in pan. Stir in garlic and ginger. Add vegetables and soy sauce to taste. Cook over medium heat, stirring, until vegetables are crisp tender. Add scallops and toss until scallops turn snow white. Do not over cook. Serve over white or brown rice.

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Oyster Chowder     
  • 2 medium onions, chopped
  • 2 medium potatoes, chopped
  • 3 tbsp. butter
  • 2 cups milk
  • 1 pint heavy cream
  • 2 cups bottled clam juice
  • 1 sprig celery leaves, minced
  • 1/2 small bay leaf, crumpled
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. dried thyme
  • 1/8 tsp. grated nutmeg
  • 2 pints shucked oysters and liquor
  • 1 tbsp. cream sherry (optional)
1) In a large saucepan over medium heat, sauté the onions and potatoes in the butter for 10 minutes.  Add milk, cream, clam juice, herbs, and spices.  Bring to scalding, lower heat, and simmer 20 minutes.  Puree in a blender or food processor, 2 cups at a time, or press through a sieve.

2) Turn oysters and their liquor into a small saucepan.  Cook, uncovered, over medium heat, shaking the pan constantly, until all the oysters are curled at the edges, about 4 minutes.  Pour the oysters into the puree and turn off heat.  Stir in the sherry if you like.  Note:  Complete through step one, then finish just before serving.  

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Mussels Steamed in White Wine                  
  • 4 quarts of mussels, cleaned
  • 1 onion or 4 shallots, minced
  • 2 to 3 garlic cloves (to taste), minced or pressed
  • 2 cups dry white wine
  • 4 parsley sprigs
  • 1/2 bay leaf
  • 6 peppercorns
  • 1/4 to 1/2 teaspoon dried thyme (to taste)
  • 3 tbsp. fresh lemon juice
  • 4 tbsp. chopped fresh parsley
Clean mussels.  Combine the onion or shallots, garlic, wine, parsley springs, bay leaf, peppercorns, and thyme in a very large (lidded) pot or wok and bring to a boil.  Boil a minute or two and add the mussels.  Cover the pot tightly and cook over high heat for 5 minutes.  Shake the pot firmly several times during the cooking to distribute the mussels evenly and ensure even cooking.  If the pot is too heavy to do this effectively, stir a couple of times with a long-handled spoon.   The mussels are ready when their shells have opened (about 5 minutes).   Discard any mussels that haven't opened.

Spoon the mussels into a wide soup bowl. Add the lemon juice to the broth, bring to a boil again, and pour over the mussels.  Sprinkle with parsley and serve.  The mussels are eaten by pulling them from the shells with the fingers, an empty shell, or a small fork.  You'll need an extra bowl for the empty shells. 

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Lowcountry Oyster Stew With Wild Mushroom Grits             
Wild Mushroom Grits
  • 2 cups, water
  • 1 tsp. garlic, minced
  • 2 ounces butter
  • 1/2 tsp. salt
  • 3 ounces grits
  • 1 ounce heavy cream
  • 1 ounce asiago cheese
  • 4 ounces cooked wild mushrooms
 In medium sauce pan, bring water, garlic, butter and salt to boil.  

Whisk in grits, return to boil, stirring constantly, reduce to a simmer.

Simmer 10 minutes, until grits are tender, stirring frequently.  Fold in heavy cream, asiago and wild mushrooms.  Set aside in a warm place.
Oyster Stew
  • 1 ounce smoked bacon, diced in 1/4 inch pieces
  • 1 tbsp. Vidalia onion, diced
  • 1 tbsp. garlic, minced
  • 2 tbsp. sweet corn kernels
  • 2 tbsp. tri-colored peppers, diced small
  • 2 ounces veal stock
  • 2 ounces chicken stock
  • 2 ounces heavy cream
  • 2 tbsp. fresh basil, chopped
  • pinch salt
  • pinch pepper
  • 16 oysters with liquor
 In medium sauce pan, over medium heat, sauté bacon until crisp.   Add onion and garlic, sauté until translucent.  Add corn and peppers, sauté 1 minute. 

Add veal stock, chicken stock, heavy cream and basil, reduce until thick.  Add oysters and simmer just until oysters are beginning to set and are slightly curled on edges (1 to 2 minutes). 

Season with salt and peppers.  Scoop 2 ounces of grits into middle of warm bowl.  Spoon stew around first and place oysters in each bowl.

This recipe is brought to you from our friends at the fabulous Peninsula Grill restaurant in Charleston, SC.

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Wild Mushroom Lobster Risotto                   
  • 2 ounces olive oil
  • 1 cup red onion
  • 1 tbsp. garlic, minced
  • 2 cups Shitake mushrooms, steamed and sliced into 1/4 inch pieces
  • 2 cups Arborio rice
  • 5 cups chicken broth, hot
  • 2 cups Lobster meat, cooked and diced into 1/2 inch pieces
  • 1 teaspoon white pepper
  • 2 teaspoons, chives, snipped
  • 1/4 cup parmesan cheese
  • 1 tbsp. butter
This recipe is brought to you from our friends at the fabulous Peninsula Grill restaurant in Charleston, SC.

Heat olive oil in medium sauce pan.  Add red onion and garlic, sauté 1 minute.  Add mushrooms, and sauté 3 minutes.  Add rice and sauté 1 minute.  Add 1 cup of chicken broth, reduce to a simmer.  Stirring frequently, cook until liquid is absorbed.   Continue to add chicken broth, 1 cup at a time until rice is cooked and creamy.   Fold in lobster meat, white pepper and chives.  Fold in cheese and butter.   Serve immediately!  Excellent!

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Spaghetti with Clams                  
  • 1 onion, peeled
  • 2 clove garlic, crushed
  • 4 tbs. olive oil
  • 6 beef tomatoes, peeled and diced or 1 1/2 cups canned tomatoes
  • 6 tbs. white wine
  • salt and fresh ground pepper
  • 2 cups Charleston Seafood Express clams
  • 2 tbs. fresh chopped parsley
  • 3/4 lb. of spaghetti
  • 1 tbs. fresh butter
  • pinch of nutmeg
Place clams in skillet with 2 tbs. of white wine and cook over a high heat until done. Strain and use the juice in the sauce. Place clams aside.
Dice onion finely, peel and crush the garlic. Heat the oil in a saucepan or large skillet and cook over a low heat until the onion is transparent. Add the tomatoes, 4 tbs. white wine and seasoning. Simmer for 10 minutes. Add clams and heat gently for 6 more minutes.
Meanwhile cook spaghetti until done. Drain and toss in butter, a shake of pepper and nutmeg. Add parsley to sauce and stir well. Combine with clam sauce.   Serves 4.

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Lobster & Pasta Au Gratin
  • 1 Charleston Seafood Express Lobster
  • 1 cup firm pasta -- e.g., elbows, penne, bucatini, farfalle
  • 1 - 2 tbs. grated parmesan or gruyere
  • 1 - 2 tbs. heavy cream
Steam lobster about 10 minutes, remove meat from shell and chop into large pieces. Reserve juices and shell. Cook pasta according to package directions. In a bowl, mix lobster pieces with pasta, lobster juices, the grated cheese and cream. Spoon into gratin dish, and bake at 375 F until the pasta is crisp on top. Arrange shells as garnish on platter.  Serves 4.

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Sautéed Scallops with Snow Peas in Fish Sauce
Serve it with rice.
  • 1 lb. Charleston Seafood Express Sea Scallops (smaller bay scallops are ok too)
  • ½ lb. snow peas
  • ½ cup white wine
  • 3 tbs. nam pla (Thai fish sauce)
  • 3 garlic cloves chopped
  • 2 tbs. fresh ginger, chopped
  • 4 tbs. butter
  • 1 tbs. lime juice
  • freshly ground pepper
Start some rice cooking, so it will be done when the scallops are done. If you're using large (sea) scallops, slice them into strips about ¼ inch thick. If you're using small (bay) scallops, don't bother slicing them. Rinse and drain the snow peas and remove the strings. Cut the pods into 1-inch lengths. Heat a small saucepan or skillet, then put in a little butter. Add the ginger and sauté for 30 seconds, then add the garlic and sauté for another 30 seconds.
Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn't burn.
Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don't overcook the scallops, just cook them until they've lost their translucent look. Add the sauce and lime juice to the skillet and stir everything for a few seconds, until well-mixed.
Nam Pla is available in Asian markets or some supermarkets. Substitute soy sauce if you cannot find it.  Serves 4

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Shellfish Recipes, Page #2