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

Page #2

Shellfish Stew Dijon 
  • 3 oz. olive oil
  • 1 1/2 lbs. onions, sliced
  • 5 garlic cloves, minced
  • 5 medium size leeks, white only, sliced.
  • 4 tomatoes, large, ripe, seeded and chopped.
  • 1 cup Dijon mustard
  • 1 1/2 bay leaf
  • 3/4 tsp. dried thyme
  • 1/4 cup chopped, fresh parsley
  • 1/4 tsp. dried fennel
  • 1 tbsp. orange juice concentrate or tsp. grated orange rind
  • 1 3/4 quarts fish stock
  • 5 pounds mussels, in the shell
  • 40 fresh clams, in the shell
  • 20 oysters, shucked with liquor
  • salt & pepper taste
  • 20 tiny new potatoes, scrubbed and par-boiled
  • zest of orange, for garnish
Sauté onions, garlic and leek in olive oil until tender.  Add tomatoes, Dijon mustard, spices, seasonings and orange juice concentrate.  Simmer 5 minutes.  Add fish stock, simmer 5 minutes and season with salt and pepper (if preparing for less people divide stock and freeze portion for later use).  Add drained potatoes.  Simmer covered 5 minutes.  Add shellfish.  Simmer until mussels and clams open.  Spoon into serving bowls, making sure everyone has some of each shellfish.  Discard any mussels or clams that did not open.  Sprinkle with orange zest and serve with chunks of fresh bread.  Serves 10.  Note: other seafood such as white fish, lobster or shrimp may be added if desired.   nl1/3

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Oysters Poached in Champagne 

  • 2 tbsp. scallions, julienne cut
  • 1/4 cup sweet red peppers, julienne cut
  • 1/2 tsp. chopped parsley
  • 1/2 tsp. dried mustard
  • 1/2 tsp. chervil
  • 1 tsp. black peppercorns
  • 2 cups champagne, or sparkling wine
  • 1 cup washed spinach leaves
  • Juice and zest of 1 lemon
  • 1 tsp. extra virgin olive oil
  • 32 oysters on the-half-shell, liquor reserved
  • Salt and pepper to taste
Place the lemon zest in cold water and heat or poach one minute to remove the bitterness.  Drain and reserve.  Combine the oysters and liquor, champagne, parsley, mustard, chervil and peppercorns in a pan and poach for 1 minute.  Remove oysters and place in the shells which have been positioned on serving plates.  Over medium heat, reduce the poaching liquid to 1 cup and spoon over oysters.  While cooking, sauté the spinach, scallions, lemon zest and peppers in olive oil or butter for 1 minute.  Deglaze the pan by pouring in lemon juice and seasoning with salt and pepper.  Divide vegetables and serve beside the oysters with lemon juice served over.  Serves 8. 

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Hearty Mussel Chowder 

  • 4 -5 lbs. mussels, cook, shuck and reserve strained broth
  • 2 tbsp. olive oil
  • 3 slices back or peameal bacon, diced
  • 2 large onions, finely diced
  • 1/4 cup flour
  • 7-8 potatoes, diced
  • 4 cups milk, heated
  • 1 cup light cream or blend, heated
  • salt and pepper
  • 1 green onion, thinly sliced to make green rings
In a large saucepan heat olive oil.  Sauté bacon until lightly browned.  Add chopped onion; sauté until transparent.  Add flour.  Stir to blend thoroughly with oil.  Slowly add mussel broth, stirring until smooth and slightly thickened.  Add potatoes and boils slowly, until cooked.  Add heated milk, cream and mussels.  Season with salt and pepper.  Serving piping hot, garnished with green onion rings.  Serves 8 - 10. 

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Oysters & Walnuts En Croute 

  • 4 tbsp.  butter.
  • 1 cup sliced crimini or white mushrooms
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrot
  • 1 clove garlic, crushed
  • 3 tbsp. flour
  • 1 cup vegetable or fish stock
  • 4 tbsp. dry sherry
  • 1 cup half and half
  • 1/4 tsp. marjoram
  • 1/8 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. butter, melted
  • 8 sheets phyllo dough
  • 4 cups oysters in their liquid
  • 1/2 cup walnut pieces
  • 1 cup freshly grated parmesan cheese
  • Diced ripe tomato for garnish

 

Melt butter in a non-stick skillet over medium heat.  Sauté the mushrooms, vegetables, and garlic in the butter until they are soft, about 10 minutes.  If they begin to brown, turn the heat down,  Stir in the flour and cook for 2 minutes to dissolve well.  

Whisk in the stick and sherry and simmer until the sauce is smooth and thickened.  Whisk in the half and half, herbs, salt, and pepper and continue to simmer until smooth and bubbly.  Remove from heat and set aside.  Preheat the oven to 400f.  Brush 4 ovenproof individual serving dishes or casseroles (2-cup capacity) with butter.  Lay 1/2 sheet of phyllo in each.  Brush with butter and cover with another 1/2 sheet.  Repeat 2 more times until you have 4 half sheets in each serving dish.  

Press the phyllo into the dishes and trim the edges to within 1/2 inch of the edge of each dish.  Add the oysters and their liquid to the sauce and stir for 1 minute.  Then ladle oyster sauce onto the phyllo dough in each of the serving dishes, dividing it among the 4 dishes.  Top with the walnut pieces,  Sprinkle 1/4 cup of Parmesan over each bowl or casserole.  Bake until bubbly and browning on top, about 12-15 minutes.  Serve immediately, garnished with diced tomatoes.  Serves 4.

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Tri-Color Seafood Lasagna 

  • 4 tbsp.  butter.
  • 1/4 cup diced onion
  • 2 cloves garlic, crushed
  • 4 tbsp. flour
  • 1 cup white wine
  • 3 cups, half & half
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup chopped fresh basil leaves
  • 1, 10 ounce package frozen chopped spinach, thawed and drained
  • 4 sheets each of red pepper, spinach and plain lasagna noodles, cooked and drained
  • 1/2 pound crab meat
  • 1 pound ricotta cheese
  • 3 cups grated mozzarella cheese
  • 1 1/2 cups freshly grated parmesan cheese
  • 1 pound red snapper fillets, cubed
  • 2 cups prepared tomato marinara sauce
  • 3/4 pound small or medium sized raw shrimp, peeled
  • Non-stick cooking spray
Preheat oven to 375f.  Melt the butter in a medium-sized saucepan over medium heat.  Sauté the onion and garlic for five minutes.  Stir in the flour and cook for 2 minutes.  Whisk in the white wine.  As the mixture begins to thicken, whisk in the half & half.  Stir constantly until the sauce is smooth and thickened, about 3-5 minutes.  Stir in the salt and pepper, and remove from the heat. 

Pour half the sauce into a medium-sized bowl.  Add the fresh basil and spinach to make a green sauce.  Stir well to combine.

Coat the bottom of a deep lasagna pan with cooking spray.  Spread a spoonful of the white sauce over the bottom of the pan.  Lay the 4 spinach lasagna noodles lengthwise across the pan, overlapping the edges if necessary.  Arrange the crabmeat to over the noodles.  Spread all of the green sauce on top.  

Combine the ricotta, mozzarella, and parmesan cheeses in a bowl, mixing well. Spread a third of the cheese mixture over the green sauce in the pan.  Add a layer of plain white lasagna noodles.  Arrange the raw red snapper over the white noodles.  Spread the rest of the plain cream sauce over the fish and top with another third of the cheese.  Cover the cheese layer with the 4 red pepper noodles.  Arrange the shrimp over the pasta and spread the marinara sauce over the shrimp.  Cover with the last third of the cheese. Bake for 45 minutes or until browned and bubbly.  Serves 8  nl 8/28

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Scallop Chowder 

  • 1 tbsp.  garlic, minced.
  • 3 cups chicken broth
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 potatoes, cubed
  • 1/2 teaspoon dried thyme
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound fresh mushrooms, sliced
  • 1 pound bay scallops
  • 2 tablespoons margarine
  • 1/2 cup white wine
  • 1 egg yolk
  • 1 cup heavy whipping cream
In a large pot over high heat, combine the chicken broth, carrot, celery, garlic, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.  In the same pot over medium heat, sauté the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.  In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes. NL 3/6

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Oysters Romano 
  • 1/2 cup margarine, melted
  • 1 1/2 tsp. bread crumbs
  • 1 tsp lemon juice
  • 2 tbsp. green onion, chopped
  • 2 tbsp. almond slivers, chopped
  • 2 tsp. anisette
  • 1 tsp. pimento, chopped
  • Pinch salt, pepper
  • 1/2 tsp. seafood seasoning
  • 4 tsp. parsley, finely chopped
  • 1 pint or 16 oysters, raw
  • Romano cheese, grated
  • parsley for garnish
  • 1 pimento, chopped
In a small bowl, blend together margarine, and bread crumbs.  Mix in lemon juice, green onion, almonds, anisette, pimento, spices and chopped parsley.  Place 16 raw oysters on 16 scalloped shells or on the half shell.  Spoon about 1 tablespoon mixture over each oyster.  Sprinkle each oyster with 1 tablespoons Romano cheese.  Garnish with parsley and chopped pimento.  Place oysters on a baking sheet and bake for 10 minutes at 425 f.

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Mussels and Orange Salad   
  • 6 Mussels
  • 1 tsp. Dijon-style mustard
  • Juice of one large orange (about 1/2 cup)
  • 1 tbsp. grated orange rind
  • 1 tbsp. olive or walnut oil
  • 4 cups, washed and dried salad greens
  • 2 tbsp. chopped walnuts, lightly roasted, optional salt
  • Fresh ground black pepper to taste
Remove mussel meat from shell.  In large bowl, mix mustard, 2 tablespoons orange juice and 1/2 teaspoon rind.  Whisk in oil.  Add salad greens and toss well.  In small skillet, heat remaining juice and rind.  Add mussels and simmer until warmed through, about five minutes.  Divide greens between two plates.  Top each salad with three mussels, discarding liquid in pan.  Serve garnished with walnuts, if desired.   Serves 2.

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Spring Crab Salad  
  • 1 lb. backfin crabmeat
  • 2 pineapples, cut in half, length-wise, center scooped out
  • 1 cup pineapple, chopped
  • 1/2 cup chick peas (optional)
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup walnuts, chopped
  • 2 medium apples, sliced 1/4"
  • 2 tbsp. lemon juice
  • Lettuce or romaine
 Celery Seed Dressing
  • 1/2 cup cider vinegar
  • 3/4 cup salad oil
  • 3 1/2 tbsp. confectioners sugar
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 cup onion, chopped
  • 1/4 cup pineapple juice
  • 1/2 tbsp. celery seed
Prepare pineapples.  In a medium bowl, combine crabmeat, pineapple, chick peas, parsley and walnuts, and toss gently.  Slice apples and cover with lemon juice.   Line pineapple with lettuce or romaine.  Mound 1/4 of the crab mixture on each piece of lettuce.  Arrange apple slices around crab mixture.  Top with a small piece of apple.  Refrigerate until ready to serve.  To make dressing, combine all ingredients in a blender and liquefy.  Refrigerate and serve chilled.  Serves 4.

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Mussels Italian 
  • 24 mussels on half shell
  • 1 medium tomato, seeded and diced
  • 2 green onions, chopped
  • 1 tsp dried thyme
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1/4 cup grated Parmesan cheese

 

Rinse mussels in cold water, drain.  Mix tomato, green onions, thyme, olive oil and lemon juice.  Top each mussel with 2 teaspoons tomato mixture and 1/2 teaspoon cheese.  Bake at 350 f. until mussels are hot, 12 to 15 minutes.  Serve immediately.  Variation:  top each mussel with 1 teaspoon salsa before baking.

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Scallops with Orzo & Feta   
  • 1 lb. bay or sea scallops
  • 3 cups cooked orzo pasta
  • 1 can (13.74 oz.) artichoke hearts, drained and quartered
  • 2 cups cherry tomato halves
  • 2 tsp. minced garlic
  • Juice of 1 lemon
  • 2 tbsp. olive oil
  • Salt and Pepper to taste
  • 3 tbsp. chopped fresh dill or 1 tbsp. dried dill weed
  • 1 pkg. (4 oz.) crumbled feta cheese
  • 4 sheets (12 x 18 inch) aluminum foil
Preheat oven to 450 f. or grill to medium-high.  Combine scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper, and dill.

Center 1/4 th. of mixture on each sheet of aluminum foil.  Bring up foil on sides.  Double fold top and ends to seal packet, leaving room for heat circulation inside.  Repeat to make four packets.  Bake 14 to 18 minutes on a cookie sheet in an oven or grill 9 to 11 minutes in covered grill.  Sprinkle with feta cheese before serving.  Serves 4.

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Portuguese Seafood Stew 

  • 4 cups clam or fish juice
  • 4 cups water
  • 1 large carrot, peeled and coarsely chopped
  • 2 cups onions, chopped
  • Salt/pepper to taste
  • 6 tbsp. olive oil
  • 1.25 lbs. scallops
  • 1 lb. large prawns (shells on)
  • 2 tbsp. garlic, minced
  • 1.5 lbs. Alaskan crab clusters
  • 2 cups tomatoes, chopped
  • 1.5 cups dry white wine
  • 4 tbsp. parsley, chopped

 

In large stockpot, combine clam juice, water, carrots, onions, salt and pepper.  Bring to boil and simmer 20 minutes; cover and keep warm.  In separate pan, heat olive oil.  Add scallops, shrimp and garlic;  sauté until scallops and prawns turn opaque.  Transfer cooked seafood only to broth.  Separate legs on each cluster and add to broth.

Stir in white wine and parsley.  Continue cooking until reduced by half, about 5 minutes.  Transfer tomato reduction to seafood broth and heat thoroughly.  Season with salt and pepper, if desired.  For each serving, portion about 2 cups of seafood and broth into shallow bowl.  Serves 6.

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Mussels Stir-Fried Thai Style 
  • 24 mussels on half shell
  • 1 tbsp. peanut or vegetable oil
  • 2 tsp. peeled and shredded fresh gingerroot
  • 2 stalks thinly sliced lemon grass (from lower 6 inches, outer leaves discarded, OR 1 tsp. grated lemon rind)
  • 1 small Thai, or serrano chili pepper, seeded and minced
  • 3 tbsp. lemon juice
  • 1 tbsp. Asian fish sauce*
  • 2 tsp. sugar
  • 1/2 bunch fresh cilantro, chopped
  • Steamed rice

 

Remove mussel meat from the shell.  In large skillet, heat oil, add garlic, gingerroot, lemon grass and chili.  Cook 1 minute.  Add lemon juice, fish sauce, sugar and mussels.  Coo and stir over medium heat until mussels are hot, about 5 minutes.  Garnish with cilantro.  Serve with steamed rice.

* also called nam pla, is available in Asian groceries and large supermarkets.

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