Beer Steamed Mussles

This recipe makes a seriously good Belgian pub style steamed mussels that go perfectly with (sweet potato) fries and mayonnaise.


Adapted from Serious Eats, serves two

Ingredients

4 bacon rashers, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons grainy mustard
Salt
Pepper
1/2 cup fresh parsley chopped
1 can beer, preferably Belgian ale
1 pound mussels, scrubbed

Directions

In a large skillet over medium heat, cook the bacon until crispy. Add the onion and garlic and saute until soft.

Add the mustard, salt, pepper, parsley and beer. Bring to a boil.

Add the mussels, cover and steam for 5 minutes, until the mussels open. Discard any unopened mussels and serve immediately.

♥  Amy

Barbeque Lobster Tails

The ultimate summer indulgence. A great way to celebrate the Labour Day long weekend.

Serve with grilled asparagus.

Serves two

Ingredients

2 lobster tails
1/2 cup butter
1 clove garlic
Juice of 1 lemon

Directions

Preheat your grill to medium-high heat.

In a small saucepan, melt the butter. Add the garlic and lemon juice.

Using kitchen shears or a sharp knife, cut the lobster tails straight down the middle of the top without cutting all the way through the meat. Gently open the shell to expose the meat. If desired, insert a skewer down the lobster tail to keep the tails straight. Brush with the melted butter.

Place the tails on the grill cut side down. Grill about 5 minutes. Turn the tails over and brush more melted butter onto the meat. Grill for another 4 minutes or until the lobster meat is an opaque white color and the shells are bright red.

Remove the tails from the grill and serve with more melted butter and lemon wedges.

♥  Amy

Cioppino

Our friend's Nicole and Graham served this to us and I couldn't wait to make it again myself. I am normally not a big fish person but this soup is good.

Adapted from Gourmet, serves six


Ingredients

4 garlic cloves, minced
2 medium onions, finely chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon crushed chili flakes
1 1/2 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
1 green bell pepper, chopped
2 tablespoons tomato paste
1 1/2 cups red wine
1 32 ounce can diced tomatoes
1 cup clam juice
1 cup chicken broth
1 1/2 pounds clams in the shell, cleaned
1/2 pound red snapper, cubed
1/2 pound halibut, cubed
1 pound large (16 to 20 count) shrimp, shelled
3/4 pound scallops
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped

Directions

In a large pot over medium heat, combine the onion, garlic, bay leaf, oregano, pepper flakes, salt and pepper in the olive oil. Saute until softened, about 5 minutes. Stir in the bell pepper and tomato paste. Saute for an additional minute. 

Add the wine, broth, tomatoes and clam juice. Cover and simmer for 30 minutes.

Add the clams, scallops, shrimp and fish to the stew and simmer, covered, until the clams open, about 5 to 10 minutes. Discard any unopened clams. Stir in the parsley and the basil.

Serve with sourdough bread or focaccia.

♥  Amy

Sauteed Garlic Shrimp

Serves four

1 pound large shrimp
3 cloves garlic
1 tablespoon parsley
4 tablespoons lemon juice
1 tablespoon olive oil

Combine all of the ingredients in a bowl. Allow to marinate for 30 minutes.

Heat the oil in a pan over medium-high heat. Saute the shrimp until cooked through.

Serve warm over a salad or pasta.

♥  Amy

Mussels

Serves four

5 pounds mussels

1/2 pound spicey italian sausage, chopped

3 tablespoons garlic, minced

1 onion, finely chopped

1 red pepper, chopped

1 yellow pepper, chopped

4 cups chicken broth

1 jalapeño

1 28 ounce can diced tomatoes

2 cups white wine

1/2 cup fresh basil

1/2 cup cream

 

Clean the mussels and discard any mussels with cracked shells. If any mussels are open, tap them gently against the counter and discard any mussels that don't close up within a few minutes.

In a large skillet over medium-high heat, saute the sausage until cooked through. Add the onion, garlic and peppers, saute until soft.

Add the broth, jalapeno, tomatoes and wine to the skillet. Bring to a boil. Add the mussles and cover the pan.

Simmer until the mussels have opened, about 5 minutes. Discard any mussels that do not open. Stir in the cream and basil, simmer for an additional minute.

Serve hot with crusty bread.

 

Amy