ABOUT OUR SEAFOOD

CharlestonSeafood.com, a fresh seafood company in Charleston, South Carolina.  

• 2 cups water
• 3 cups dry white wine
• 3 lbs. mussels, scrubbed
• 1/2 cup butter
• 1 lg. onion, yellow, chopped
• 1 lg. leek, dried and minced
• 4 cloves of garlic, minced

• 3 medium tomatoes, chopped
• 2 tbsp. chopped fresh dill
• 2 carrots, peeled and minced
• 3 tbsp. chopped fresh basil
• 2 cups light cream
• 1 cup heavy cream
• salt and ground pepper to taste

Melt the butter in a large stock pot over high heat.  Add the onion, leek, carrots, and garlic and sauté over high heat for 5 minutes.  Reduce heat to low, cover the pot, and cook, stirring occasionally for 25 minutes.

Add the tomatoes and cook uncovered 5 minutes.  Add enough of the remaining wine to the mussel cooking liquid to measure 5 cups.  Add to the stock pot and heat to boiling.  Reduce heat and simmer uncovered 15 minutes.  Stir in the dill and basil, then the light and heavy cream, and finally the mussel meats.  Season to taste with salt and pepper.  Heat just until the soup is warmed through. Serve immediately with lots of crusty bread. nl 7/2

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• 1 small onion, minced
• 2 medium stalks celery, minced
• 1 small carrot, minced
• 4 sprigs parsley, minced
• 1 large leek, sliced thin
• 1 small bay leaf
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. butter

• 1 pint scallops, small, or large, halved
• 2 tbsp. butter
• 1 cup milk
• 1 cup heavy cream
• 1/8 tsp. cayenne pepper
• 1 cup dry white wine

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• 1 lb. cooked, peeled, and deveined small shrimp
• 1 cup finely chopped celery
• 1 medium onion, finely chopped
• 1 cup mayonnaise
• 1/8 tsp. seasoned salt
• 1/8 tsp. salt

• 3 drops Tabasco sauce
• 2 tsp. fresh lemon juice
• 1 can (10- 3/4 oz.) condensed tomato soup, undiluted
• 8 oz. cream cheese
• 1 1/2 tbsp. unflavored gelatin
• 1/4 cup cold water

Heat the soup in a medium-size saucepan over very low heat.  Add the cream cheese and stir until it is melted. 

Place the gelatin and water in a medium-size bowl and stir to dissolve the gelatin.  Pour the tomato and cream cheese mixture into the gelatin and mix well.

Fold the gelatin mixture into the shrimp mixture.  Pour into the prepared mold and refrigerate overnight.  Unmold and serve with crackers.

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• 1 whole 3 to 4 lb. broiler, split
• 2 tsp. salt
• 4 sprigs, parsley
• 2 stalks celery, chopped
• 1 medium carrot, sliced in rounds
• 1 small onion, studded with 4 whole cloves
• 2 large cloves garlic
• 8 peppercorns
• 5 quarts cold water
• 2 medium onions, chopped
• 1 small hot red pepper, seeded, chopped

• 2 cups cooked ham, chopped
• 1 tsp. salt
• 1/2 tsp. cayenne
• 1/8 tsp. chili powder
• 1 lb. okra, sliced, or 1, 10 oz. package frozen okra
• 1 pint shucked oysters
• 1/2 lb. small shrimp, cooked and shelled
• 2 tbsp. file powder
• 2 1/1 cups cooked rice
• 3 tbsp. minced parsley

In a large kettle over medium high heat, combine chicken with salt, parsley, celery, carrot.  Add the onion stuck with cloves, the garlic, and peppercorns, knotted into a cheesecloth square.  Add water and cook, uncovered, over medium heat 1 hour.  Skim away scum that forms during first few minutes of cooking.  Remove chicken and drain broth into a cool bowl and set in refrigerator.  Skin and bone chicken and cut into 2-inch pieces.  When fat has risen to top of broth, remove and reserve. 

Spoon 2 tablespoons of chicken fat from the broth into the kettle and sauté the chopped onions and pepper over medium heat until the onion is translucent, about 5 minutes.  Add ham and sauté 5 minutes.  Add chicken pieces, broth, salt, cayenne, and chili powder.  Cover, reduce heat, and simmer one hour.

Add okra and cook 15 minutes.  Add oysters and their liquid, and cook until edges of all the oysters are curled, about 4 minutes.  Add shrimp and cook 1 minute.  Remove from heat.  Mix 1/2 cup of broth with file powder and stir into broth.  Bring to scalding but do not boil.  Taste and add salt and pepper if needed.

To serve:  Divide cooked rice among bowls and ladle gumbo over it.  Garnish with parsley. nl2/20

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• 2 medium onions, chopped
• 4 tbsp. butter
• 1 pint scallops
• 1cup diced potatoes
• 2 cups boiling water

• 1/4 tsp. dried thyme
• 4 cups scalded milk
• salt and pepper
• 1 tbsp. minced dill

In a saucepan over medium heat, sauté the onions in the butter until translucent, about 5 minutes.  Sauté scallops in the butter 3 minutes, then remove with a slotted spoon.  Add potatoes, toss with butter and onion, then pour in boiling water, thyme, and simmer, covered, 12 to 15 minutes or until potatoes are tender.  Add scallops and milk, and simmer 15 minutes.  Add salt and pepper to taste.  Ladle into soup bowls and garnish with dill. NL 6/3

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• 3 cups light flavored oil
• 3 tsp. dry mustard
• 8 tbsp. sugar
• 2/3 cup cider or white vinegar
• 2/3 cup ketchup
• Fresh Ground pepper to taste
• 3 tbsp. fresh chopped garlic

• 4 tsp. Worcestershire sauce
• 1-3 sweet onions (the sweeter the better)
• 2-3 bay leaves.
• 3 lbs. Shrimp

Put dry mustard, sugar, vinegar, ketchup, pepper, garlic and Worcestershire sauce in a blender (really the only way to make it right) set to blend. Slowly add the oil to make an emulsion. This is where the 1-3 onions come in. I'm not a big fan of the onions but to get the flavor right you need at least one. If you are a fan use three, if not use one. In a container large enough to hold all this stuff (I like to use jars) layer the shrimp and onions. Give the bays leaves a good squeeze to release the flavor and drop them in the jar. Pour in the blended mixture (hope you have enough room in the jar) and close the container (it should be air tight). Refrigerate for 2 days or as long as you can resist.

Thanks to customer Chet Ford for this outstanding recipe!

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• 3 tbsp. butter

• 2 tbsp. unbleached all-purpose flour

• 1/2 cup chicken stock

• 1/2 cup light cream

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped celery

• 1 cup fresh crabmeat

• 3/4 lb. Virginia ham, cut in 1/2 inch julienne

• salt and fresh ground pepper to taste

• 1/8 tsp. cayenne pepper

Melt 2 tablespoons of the butter in a medium-size saucepan with a heavy bottom over low heat.  Add the flour, stirring until blended, and cook for 2 or 3 minutes.  Whisk in the stock and cream and cook for another 2 minutes.

Melt the remaining tablespoon of butter in another saucepan and in it sauté the onion and celery over low heat until they are tender, about 6 minutes (do not brown).  Add the crabmeat, ham, salt and pepper, and cayenne and continue cooking, stirring, until they are heated through, about 3 minutes.

Add the crabmeat mixture to the cream sauce and bring to a boil, stirring constantly.  Serve in a chafing dish, accompanied by crackers. nl 7/18

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• 4 tbsp. butter

• 3 tbsp. unbleached all-purpose flour

• 1/2 cup cream

• 1 pint shucked oysters

• 1 cup Champagne

• Ground nutmeg, to taste

• Ground allspice, to taste

• Salt to taste

• White pepper, to taste

• Chopped fresh parsley, to taste

Preheat the oven to 300 f. Butter 1-quart baking dish.  Melt the butter in a saucepan with a heavy bottom over low heat.  Add the flour and cook over low heat, stirring for 3 minutes.  Pour in the cream and continue cooking, stirring constantly, until the mixture begins to thicken.  Remove from the heat.

Stir in the oysters, Champagne, nutmeg, allspice, salt, pepper and parsley.  Pour into the prepared baking dish and bake until bubbly, about 25 minutes.

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• 4 tbsp. unsalted butter

• 3 scallions, finely chopped

• 5 large canned tomatoes, drained, seeded, and chopped

• 1 tbsp. chopped fresh tarragon

• salt and pepper, to taste

• meat of 1 steamed lobster (1.5 lbs), finely chopped

• 2 tbsp. flour

• 1/4 cup heavy or whipping cream

Pastry

• 1 lb. phyllo dough

• 1 cup unsalted butter

Make the filling: heat 2 tbsp. of the butter in a medium-size frying pan.  Add the scallions and sauté over low heat until limp, about 2 minutes.  Add the tomatoes, tarragon, and salt and pepper and simmer until slightly thick, 15 to 20 minutes.

Add the lobster meat and wine, raise the heat to high, and stir quickly to combine.  Drain the mixture, reserving the liquid.

Melt the remaining 2 tbsp. of butter in another frying pan over low heat.  Add the flour and cook slowly, stirring constantly, for 5 minutes (do not let the mixture brown).  Add the reserved liquid and the cream and continue stirring until the mixture begins to thicken.

Combine the lobster mixture and the cream mixture and allow to cool completely.

Assemble the triangles:  Melt one cup of butter.  Brush one sheet of phyllo with butter.  Top with two more sheets in half lengthwise, then cut each half crosswise into six parts.

Spoon one tsp. of the lobster filling into the end of each strip and fold as you would a flag, forming a triangle and tucking the end under.  Repeat the process until the phyllo and filling have been used.

Preheat the oven to 400 f.  Butter baking sheets.  Place the phyllo triangles on the prepared baking sheets, brush the tops with melted butter, and bake until golden brown, about 10 minutes.  Serve hot.  NL3/11

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• 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 1/2 tbsp. Texas Pete hot sauce, optional

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 a boil, lower heat, and simmer for 20 minutes.  Puree in a blender or a food processor, 2 cups at a t time, press through a sieve.

Turn oysters and their liquor into a small saucepan.  Cook, uncovered, over medium heat, shaking the pan constantly, until all the oyster are curled at the edges, about 4 minutes.  Pour the oysters into the purée and turn off heat.  Stir in the sherry and Texas Pete if you wish.

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• 1/3 cup minced shallots

• 1/2 cup butter

• 5 lbs. medium mussels

• 1 tbsp. minced parsley

• 1/2 tsp. dried thyme

• 1 small bay leaf, crumpled

• 1 cup dry white vermouth

• 2 cups half & half

• 4 tbsp. butter

• 1/4 cup minced parsley

In a large kettle over medium heat, sauté shallots in the butter until translucent, about 5 minutes.  Add mussels, parsley, thyme, bay, and vermouth.  Raise heat and bring to a boil, cover, lower heat, and simmer about 8 minutes, shaking the pan often. 

When all the mussels are open, they are done.  Lift mussels into big soup bowls with a slotted spoon.  Add milk or half & half and butter to the kettle, bring to a boil, then add parsley, stir 30 seconds, and ladle at once over mussels.

To serve:  Shuck any remaining mussels into any leftover broth.  Serves 6. nl 7/31

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• 1 1/2 cups lobster meat, cooked and cut into 1/2-inch pieces

• 1 cup dry white wine

• 1 lb. Gruyere cheese, cubed

• 2 tsp. prepared mustard

• 1/2 tsp. anchovy paste

• 1/4 cup cream

• 2 egg yolks

• Pinch cayenne pepper

Makes 4 cups of fondue to serve 8.  Pour wine into a chafing dish or fondue pot.  Add the cheese and heat slowly, stirring with a fork, until cheese is melted.

Stir in the mustard and anchovy paste and cook until smooth. 

Mix the egg yolks and cream together in a small bowl.  Slowly whisk into sauce, being careful not to add too much at once. 

Add the lobster meat and season fondue with Cayenne.  Keep hot and serve with cubes of crusty French bread for dipping.

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• 2 cups packed (about 5oz.) hearty, firm-textured bread cubes

• 1 cup coarsely chopped mushrooms

• 1/4 cup freshly shredded or grated Parmesan cheese

• 1/4 cup coarsely chopped fresh parsley

• 3 tbsp. cold butter, cut in 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 medium oysters in the shell

Put the bread cubes and 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 deep cupped 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.  (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)  Bake until the topping is golden, 6 to 8 minutes.  Watch the time and the oysters carefully - they can overcook and dry out quickly.  Serve immediately.

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Marinade

• 2 tbsp. minced garlic

• 2 tbsp. dried oregano, crumbled

• 2 tsp. salt

• 1 tbsp. coarsely ground pepper

• 4 tbsp red wine vinegar

• 6 tbsp. olive oil

• 12 small chicken breasts

• 1/4 cup dry white wine or water (plus some for cooking mussels and clams)

• 1/2 tsp. saffron

• 6 tbsp. olive oil

• 2 large yellow onions, chopped

• 1 tbsp. minced garlic

• 4 cups canned plum tomatoes

• 2 cups white rice

• 5 cups chicken stock

• 24 shrimp

• 1 cup shelled peas or lima beans

• 36 clams and/or mussels in shells, scrubbed and debearded

Marinade:  combine garlic, oregano, salt and pepper.  Add the vinegar and stir to form paste.  Stir in the olive oil.

Place the chicken pieces in a glass or plastic container.  Rub the marinade on the chicken pieces, coating evenly.  Cover and refrigerate overnight.  In a small saucepan over low heat, warm the 1/4 cup of wine or water, remove from the heat.  Crush the saffron gently and add to the warm liquid.  Let it stand for 10 minutes. 

In a large, deep frying pan over medium-high heat, warm the olive oil.  Add the chicken in batches and brown quickly on all sides.  Remove from the pan and set aside.  To the oil remaining in the pan, add the onions and sauté over medium heat, stirring often, until tender and translucent, about 10 minutes.  Add the garlic and tomatoes and sauté, stirring for 5 minutes. 

Add the rice, reduce the heat to low and stir for 3 minutes.  Add the chicken stock and the saffron and its soaking liquid and bring to a boil.  Reduce the heat and simmer, uncovered and without stirring, for 10 minutes.  Add the browned chicken and continue to cook, uncovered, until the liquids are absorbed and the rice is tender, about 10 minutes longer, adding the shrimp, if using, and the peas or lima beans during the last 5 minutes.

Alternately, once the chicken is added, place the pan in an oven preheated to 325f and bake until the liquids are absorbed and the rice is tender, about 15 minutes, adding the shrimp and peas/lima beans during the last 5 minutes. 

Meanwhile, in a saucepan, place the clams and/or mussels, discarding any that do not close to the touch.  Add wine or water to a depth of 1 inch.  Cover, place over medium-high heat and cook until the shellfish open, about 5 minutes.  Add them to the paella 1-2 minutes before it is ready, discarding and that did not open.  Remove the paella from the stove top or oven and let it rest of 10 minutes before serving.  NL 3/4

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