Article by Mama Jock
Mussels in Beer with Sauce and Croutons
1 loaf French bread, cut into ¼ inch slices
4 pounds mussels
1 TBSP. olive oil
1 shallot, chopped
1 bottle (12 ounces) lager beer
¾ cup water
Sauce:
½ cup mayonnaise
2 cloves garlic, minced
2 TBSP. olive oil
2 tsp. lemon juice
½ tsp. Dijon mustard
1/8 tsp. ground red pepper
Preheat oven to 450 degrees.
Place bread slices on baking sheet 15 minutes or until golden brown, turning once. Set slices aside.
Clean mussels under cold running water.
Scrape off beard from shell.
Discard open mussels that will not close if tapped with knife.
Heat oil in large saucepan over medium heat.
Add shallot; cook 1 minute or until translucent.
Add beer and water. Increase heat to high; bring to a boil.
Carefully add mussels.
Cover and cook 3 to 5 minutes or until mussels open.
Remove from heat and cool slightly.
(Discard and mussels that do not open).
Make sauce by combining all ingredients in small bowl.
Spread 1 tsp. of sauce onto each crouton slice.
Serve with mussels and broth.
Serves 4.
Sea Bass in Red Wine
2 ¼ lbs. sea bass, scaled and cleaned
2 shallots, chopped
2 TBSP. parsley
1 ½ cups white button mushrooms
1 carrot, sliced into rounds
4-5 peppercorns
3 TBSP. butter
2 cups red wine
Salt
Place fish into a dutch oven.
Add the shallots, parsley, mushrooms, carrot, peppercorns and a pinch of salt and dot with half of the butter. Cover and cook over low heat for 10 minutes.
Pour in just enough wine to come halfway up the fish; add the remaining butter, re-cover the dutch oven and simmer for about 30 minutes, until the liquid has reduced slightly.
Remove from heat and serve immediately.
Serves 4.
Nut-Crusted Flounder with Spinach and Roasted Carrots
4 carrots, halved lengthwise, then sliced on the diagonal ½ inch thick
¼ cup extra-virgin olive oil
Salt and pepper
¾ cup bread crumbs, toasted
¼ cup cashews, toasted and chopped fine
¼ cup grated parmesan cheese
¼ cup grainy mustard
1 ½ lbs. flounder fillets (about 8)
2 cloves garlic, finely chopped
1 bag spinach (10 oz.)
Preheat oven to 425 degrees.
Toast breadcrumbs and cashew pieces.
Toss with parmesan; season with salt and pepper.
Reduce oven temperature to 375 degrees.
On a baking sheet, toss the carrots with 1 TBSP. olive oil and season with salt and pepper.
Roast until tender, 25 to 30 minutes.
Set aside; keep warm.
Spread the mustard evenly over the flounder to coat; season with salt and pepper.
Sprinkle each fillet evenly with the breadcrumb mixture; press to adhere.
Drizzle 2 TBSP. olive oil on top.
Transfer to a baking sheet; roast in oven until fish is opaque, about 12 minutes.
In a medium skillet, heat the remaining 1 TBSP. olive oil over medium heat.
Add the garlic; cook until fragrant, 30 seconds.
Add the spinach, tossing until it just starts to wilt, 1 minute; season with salt and pepper.
Serve with fish and carrots.
Serves 4.
Summer Grilled Bluefish
4 lbs. bluefish fillets
1 cup orange juice
¼ cup fresh lime juice
¼ cup fresh lemon juice
¼ olive oil
1 TBSP. dry white wine
Salt and pepper to taste
¼ cup seafood rub
Place the fillets into a large bowl.
Pour in the orange, lime and lemon juices, olive oil and white wine.
Season with salt, pepper and seafood rub.
Stir to blend and coat fish.
Leave the squeezed lemon and lime halves in the bowl also.
Marinate for at least 30 minutes.
Preheat grill for high heat.
When grill is hot, oil the grate.
Place fillets on grill and discard marinade.
Cook for 4 minutes on each side or until fish flakes easily with a fork.
Remove dark blue part of the fish before serving.
Serves 4.
Cajun Shrimp and Rice
1 TBSP. butter
2 TBSP. extra-virgin olive oil
3 cloves garlic, minced
2 tsp. Cajun seasoning
1 lb. large shrimp, peeled and deveined, tails intact
Salt and pepper, to taste
4 plum tomatoes, chopped
2 bunches scallions, chopped
3 cups cooked white rice
3 TBSP. chopped fresh parsley
Lemon wedges, for serving
Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, 1 minute.
Add the Cajun seasoning and shrimp; cook, stirring, until the shrimp begins to curl.
Season with salt and pepper.
Add the tomatoes and scallions to the skillet; cook, stirring 1 minute.
Add the rice and ¼ cup of water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 minutes.
Stir in the parsley and serve with the lemon, if desired.
Serves 4.
