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

Page #3

Tagliolini with Clams and Mussels
  • 1 lb. of fresh mussels
  • 1 lb. fresh hard-shell clams
  • 4 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large handful of fresh Italian parsley (plus extra for garnish)
  • 3/4 cup dry white wine
  • 1 cup fish stock
  • 1 small fresh red chili, seeded and chopped
  • 12 ounces squid ink tagliolini or tagliatelle
  • Salt and pepper to taste

 

Scrub the mussels and clams under cold running water and discard any that are open or damaged.  Heat half the oil in a large pot, add the onion and cook gently for about 5 minutes until softened.  Sprinkle in the garlic, then add about half the parsley sprigs, with salt and pepper to taste.  Add the mussels and clams and pour in the wine.  Cover with the lid and bring to a boil over a high heat.  Cook for about 5 minutes, shaking the pan frequently, until the shellfish have opened.  

Turn the mussels and clams into a fine strainer set over a bowl and let the liquid drain through.  Discard the aromatics in the sieve, together with the mussels or clams that have failed to open.  Return the liquid to the clean pot and add the fish stock.  Chop the remaining parsley finely and add it to the liquid with the chopped chile.  Bring to a boil, then lower the heat and simmer, stirring, for a few minutes until slightly reduced.  Turn off heat.

Remove and discard the top shells from about half the mussels and clams in the pan of liquid and seasonings, then cover the pan tightly and set aside.

Cook the pasta according to the instructions on the package.  Drain well, then return to the clean pot; toss with the remaining olive oil.  Put the pot of shellfish over a high heat and toss to quickly heat the shellfish through and combine with the liquid and seasonings.  Divide the pasta among four warmed plates, spoon the shellfish mixture over and around, then serve immediately, sprinkled with parsley.  Serves 4. nl44

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Charleston Crab Butter
  • ½ cup butter 
  • 1 cup cream cheese 
  • 1/4 cup mayonnaise 
  • 6 oz. crab meat 
  • 1 onion (medium to large, chopped fine) 
  • 1 cup cocktail sauce 
  • 2 tbsp lemon juice 
  • ½ tsp crushed garlic 
  • 1 tbsp Worcestershire sauce
Allow butter and cream cheese to soften before starting.   Mix mayonnaise, butter and cream cheese. Do not use a blender, as the mixture will get soupy.  Add lemon juice, garlic, Worcestershire sauce, pepper, etc. to taste.  Mix in crabmeat and onion.  Chill at least two hours, cover with cocktail sauce.   Serve with sturdy crackers for dipping.  Serves 6.  nl 925

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Shrimp Scampi in garlic butter sauce
Butter sauce 
  • 1 tbsp finely minced garlic 
  • ¾ cup butter 
  • 1 cup clam juice 
  • ¼ cup flour 
  • 1 tbsp minced parsley 
  • 1/3 cup white wine 
  • juice of ½ lemon 
  • 1 tsp dry basil 
  • ¼ tsp nutmeg 
  • salt and pepper 
  • ½ cup half-and-half (or use light cream) 
 Scampi 
  • 1/3 cup olive oil 
  • 2 tbsp butter 
  • 1 tbsp minced garlic 
  • juice of 1 lemon 
  • 1 tbsp chopped parsley 
  • ½ tsp crushed red pepper 
  • 1 tbsp fresh basil 
  • ¼ cup white wine 
  • dash of dry vermouth 
  • salt and pepper 
  • 3 lbs deveined and cleaned shrimp (prawns) 

 

Sauce:

Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.  In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth.  Pour flour mixture into garlic butter and stir until smooth and well blended.   Stir in wine, lemon juice, herbs and spices, stirring constantly.   Gradually add half-and-half and stir until thickened.   Simmer for 30 to 45 minutes 

Shrimp:

Melt butter in large saucepan on high heat and add oil.  Combine remaining ingredients keeping shrimp aside until the last minute.   Add shrimp and sauté until firm and slightly pink. Do not overcook.   Pour scampi butter over shrimp.  Serve over cooked fettuccine.  Serves 8. nl627

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Charleston Crab Cakes 
  • 1 lb. crabmeat
  • 1 egg
  • 2 tsp. Worcestershire sauce
  • 1 tsp seafood seasoning
  • 1 tsp dry mustard
  • 1/2 cup cracker or bread crumbs
  • 1/4 cup mayonnaise
  • 1/4 tsp. white pepper

 

In a bowl, mix together egg, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard.  Add crab meat: mix evenly.  Add cracker or bread crumbs evenly.  Shape into 6 cakes.  Deep fry in oven at 350 f. for 2 to 3 minutes or sauté in a frying pan with a little oil for 5 minutes on each side.  Cook until golden brown. 

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Oyster Artichoke Casserole 
  • 1/4 cup butter
  • 1/4 cup onions, chopped
  • 1/2 cup celery, sliced
  • 1 10 1/2 ounce can, cream of asparagus soup
  • 1, 16 ounce can artichoke hearts, sliced and drained
  • 1, 10 ounce box frozen mixed vegetables, broken apart
  • 1 1/2 cups cooked, flat egg noodles (2 cups uncooked)
  • 1 1/2 pints  shucked oysters, drained.
  • 1/2 cup toasted breadcrumbs
Preheat oven to 350f.  Sauté onions and celery in butter until tender.  Blend into soup, stir until smooth.  Add artichoke hearts and mixed vegetables.  Cook noodles according to package directions; drain.  Combine noodles, oysters and soup mixture.  Spoon into a buttered 3 quarts casserole dish.  Bake for 20 minutes.  Top with toasted bread crumbs and bake 10 minutes more.  Serve with bread to absorb liquid from casserole.  Serves 3 to 4.  nl 11/21

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Spicy Crab Soup 
  • 1 pounds crabmeat, fresh.
  • 1 qt. water
  • 3 chicken parts (neck or wing)
  • 3 pounds canned tomatoes, quartered
  • 8 ounces frozen peas, thawed
  • 1 cup potatoes, diced
  • 3/4 cup celery, chopped
  • 3/4 cup onion, diced
  • 3/4 tablespoons seafood seasoning
  • 1 teaspoon lemon pepper
Place water and chicken in a 6 quart soup pot.  Cover and simmer over low heat for at least one hour.  Add vegetable and seasonings and simmer, covered, over medium low heat for about 45 minutes or until vegetable are almost done.  Add crab meat, cover and simmer for 15 more minutes or until hot.  Makes 8 servings.

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Steamed Clams in a Thai Curry Sauce 
  • 2 pounds of hard shell clams.  
  • 2 tbsp. vegetable oil
  • 1 tsp. sesame oil
  • 1 tbsp. fresh ginger
  • 2 tsp. minced or pressed garlic
  • 1 tbsp. minced fresh lemon grass
  • 2 tsp. Asian fish sauce
  • 1/2 cup coconut milk
  • 2 tsp. soy sauce
  • 2 tsp. Thai red curry paste
  • 1 tsp. sugar
  • 1 tbsp. fresh lime juice
  • 1/2 cup clam juice
  • 1/4 cup carrot (matchstick cut)
  • 1/4 cup red bell pepper (matchstick cut)
  • 1/4 cup slivered green onion
  • 2 tbsp. chopped cilantro leaves (garnish)
  • Lime wedges for squeezing over clams
In a large soup pot heat the vegetable and sesame oils over moderate heat.  Add the ginger, garlic and lemon grass and cook, stirring, for 30 seconds.  Add the fish sauce, coconut milk, soy sauce, Thai red curry paste, sugar, lime juice and clam juice.  Bring to a boil and immediately add the clams, carrot, red pepper and green onion.  Cover and steam clams until they just open up, about 3 to 5 minutes; discard any clams that do not open.  Divide the clams, vegetables and broth between warm bowls.  Sprinkle with cilantro leaves and serve with lime wedges for squeezing. NL 11-02

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Linguini with Shrimp in Red Sauce 
  • 1 1/4 lbs. medium shrimp, peeled, deveined and coarsely chopped
  • 2 tbsp. olive oil
  • 1 lg. onion, chopped
  • 1-3 cloves garlic, minced and pressed
  • 1/2 cup dry red wine (Chianti, Zinfandel, etc.)
  • 1 can (28 oz.) chopped tomatoes in puree
  • 2 tsp. dried basil
  • Salt and ground pepper to taste
  • 12 ounces of dried linguini
  • Shredded or grated Parmesan cheese
Bring a large pot of water to a boil.  Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat.  Add the onion and garlic and sauté until soft, about 5 minutes.  Stir in the tomatoes and basil, return to a boil and cook 5 minutes, stirring occasionally.

Meanwhile add the remaining teaspoon of olive oil and 1/2 teaspoon of salt to the boiling water.  Stir in the linguine and cook, stirring occasionally, until al dente, about 20 minutes.

Add the shrimp and 1/2 teaspoon pepper to the tomato mixture.  Reduce the heat to medium and cook, stirring frequently, until the shrimp are pink and cooked through, about 2 minutes.,  Taste the sauce for seasoning. 

Drain the pasta and transfer to a large bowl.  Add the red sauce and toss well.  Divide the pasta and sauce among 4 dinner plates and sprinkle with Parmesan cheese, if desired.  Serves 4. nl 2/13

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Spanish Tapa Salad 
  • 24 mussels 
  • 1/3 cup dry white wine
  • 1 tsp. olive oil
  • 2 medium clove garlic, crushed
  • 1/2 tsp. dried thyme
  • 1 tsp. fresh lime juice
  • 2 limes
  • salt and pepper to taste
  • 1/4 cup each red and yellow pepper, finely diced
  • 2 tbsp. fresh coriander leaves, finely chopped
Place wine, oil, garlic and thyme in a large pot, cover with mussels and steam until shells open, 4 to 5 minutes.  Remove from broth and set aside, discarding any with unopened shells  While cooking, quarter one lime.  Remove strips of zest from the other, and juice.  Strain broth through a coffee filter.  Over high heat reduce broth to 1/4 cup.  Add 1 tsp. lime juice and season with salt and pepper to taste.  Cool to room temperature. 

Discard top shell from each mussel and place them on serving plates.  Drizzle a little broth over each, sprinkle with diced peppers and coriander.  Use lime or lemon zest and coriander leaves as a garnish and serve with lime zest.  Serves 4.

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Oysters Rockefeller 
  • 20 oysters on half-shell, reserve liquor
  • Kosher or rock salt, spread 1/2 inch deep in baking dishes which will hold oysters
  • 1/2 cup butter
  • 1/4 cup chopped fresh parsley
  • 6 medium shallots, chopped
  • 2 tbsp. finely chopped celery
  • 1 tbsp. finely chopped green pepper
  • 1/4 tsp. aniseed
  • 1 1/2 tsp. fresh thyme, chopped, or 1/2 tsp. dried
  • 1 tbsp. anchovy paste
  • 3 tbsp. dry bread crumbs
  • 1/2 cup heavy cream
  • sea salt and freshly ground pepper, to taste hot pepper sauce, to taste, optional

 
Preheat oven to 400f then place baking pans with layer of salt, in oven to heat.  In a skillet, melt butter; sauté parsley, watercress or spinach, shallots, celery, and green pepper.  Cook 5-6 minutes over medium heat, until watercress or spinach is wilted.  Stir in remaining ingredients, except the oysters, adding a little extra cream or bread crumbs as needed to achieve the consistency of a thick sauce.  Spoon the watercress or spinach mixture over each oyster meat, dividing evenly.  Place oysters in baking pan, return to oven and bake 4 to 6 minutes, or until hot and bubbling.  Serve immediately.  Makes 10 appetizers or 4 main course. nl 12/12

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Baked Oysters with Mushroom Herb Crust 
  • 2 cups bread crumbs
  • 1 cup coarsely chopped mushrooms
  • 1/4 cup freshly shredded Parmesan cheese
  • 1/4 cup coarsely chopped fresh parsley
  • 3 tbsp. cold butter, cut into small pieces
  • 1 tbsp. lemon juice
  • 1/2 tsp. dry thyme
  • 1/2 tsp. dry basil
  • 1/4 tsp. salt
  • 1/4 tsp. Tabasco
  • 1/4 tsp. black pepper
  • 2 dozen oysters in the shell

 

Place the bread crumbs and the mushrooms in a food processor and pulse for a few seconds to combine.  Add the remaining ingredients, except the oysters, and process until the particles are well chopped and pea-like in texture, about 30 seconds.  Set aside.  Preheat the oven to 475f.

Shuck the oysters cutting the muscle but leaving the oyster in the shell.  Cover each oyster loosely with 1 rounded tablespoon of the breadcrumb/mushroom mixture, coating the entire surface of the oyster.  Arrange the oysters on a baking sheet and place on the middle shelf of the oven.  Bake until the topping is golden, 6 to 8 minutes.  Watch the time and the oysters carefully - they can overcook and dry out rapidly.  Serve immediately.

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Oyster Calypso Stew 
  • 16 oz. fresh shucked oysters with their liquor
  • 1/2-3/4 cup clam juice or chicken stock
  • 2 slices raw bacon, minced
  • 1 cup thinly sliced mushrooms
  • 1/2 cup diced onion
  • 1/2 cup thinly sliced celery
  • 1/2 cup small-diced carrot
  • 1 tsp. lemon juice
  • 1/2 cup diced red bell pepper
  • 1/2 cup dry or medium-dry sherry
  • 1/2 tsp. thyme
  • 1/4 - 1/2 tsp. Tabasco
  • 1 cup cooked large-diced or quartered red potatoes
  • 1 tbsp. cornstarch
  • 1 1/4 cups half & half
  • Salt to taste
  • Pepper to taste
  • 1 tbsp. chopped parsley
  • lemon wedges (for serving)
Drain the oysters (set aside liquor). Combine oyster liquor, lemon juice and add clam juice or chicken stock to make 3/4 cup total. Set aside.

In a large heavy saucepan or Dutch oven, sauté the bacon over medium heat until half cooked, 2 to 3 minutes. Add the mushrooms, onion, celery, carrot and red pepper and reduce the heat to medium-low. Sauté the vegetable mixture for about 4 minutes, stirring often. Stir in the sherry and thyme, followed by the oyster liquor mixture, Tabasco and potatoes. Bring to a boil.

Stir the cornstarch into the half and half and whisk this mixture into the gently boiling stew. Add the oysters immediately. Heat just until the oysters get plump and their edges are ruffled, 1 to 2 minutes. Season with salt and pepper.

Spoon into serving bowls and sprinkle with chopped parsley. Serve with lemon wedges.   nl 2/6

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