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#1
02-13-2008, 02:34 PM
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Let's Talk Shellfish
I'm copying off of your thread Donnie!
 Living by the ocean, I have grown up eating lots of seafood. Shellfish is definitely one of my favorite things to eat. Altantic lobster is to die for and could eat it pretty much everyday. I also love scallops, crab, mussels, periwinkles, quahogs, and shrimp. Heck, I even eat a type of seaweed called dulse on a regular basis. I've posted my recipe for beer garlic steamed mussels before, but here it is again. * 2 lbs mussels, bearded and scrubbed well to remove dirt * 1/4 cup butter (60 ml) * 1 large sweet onion, sliced * 2 cloves garlic, finely sliced * 2 tsp Dijon mustard (10 ml) * 1 red pepper, diced * 1 bottle (340 ml) beer (preferably lighter style beer, such as an ale) * Juice of ½ lime * handful fresh Italian parsley, chopped * Coarse salt and freshly cracked pepper, to taste  Anyone else have some good shellfish recipes they want to share?
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2007 G35 Sport Garnet Ember Premium|Navi|3M 35% Tint|Bat's GTR Headlight Overlays "Do, or do not. There is no try!" 
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#2
02-14-2008, 12:55 PM
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Jeez, no one eat shellfish here??
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2007 G35 Sport Garnet Ember Premium|Navi|3M 35% Tint|Bat's GTR Headlight Overlays "Do, or do not. There is no try!"
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#4
02-14-2008, 01:40 PM
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The only thing I can get here is frozen/far from fresh shellfish in Calgary, and it's not cheap.
 One of the reasons I hate being land locked. Your mussels recipe looks really good.
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#5
02-14-2008, 02:07 PM
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Very similar to the OP's recipe but this is how I do mine:
1.5 - 2 lbs of mussels (cleaned) 1-2 shallots (~2-3 tbl spoons) same amount of garlic half the amount of finely chopped ginger (but not grated) about 3 stalks of green onions but in 1" sections one stick of butter (.25 cup) .5 - 1 cup of sherry (I usually pour it, so not sure of actuall amount) .25-.5 tsp of dried red peppers (to taste and optional) salt and pepper in large, deep skillet with cover, cook shallots, ginger and garlic in butter for about 3-4 mins. stir in mussels and coat (be gentle) add salt to taste (very little) and pepper, and scallions add sherry toss once and cover steam for about 3-4 mins serve mussels with the broth best with a hot baggete and white wine satisfaction garanteed!
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