Coconut Curry Mussels

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I enjoy Thai food. I mean who doesn’t ???

This is a mild dish that is not only plenty of delicious fresh mussels, but kinda doubles as a soup too. It has wonderful flavors of smooth subtle coconut milk curry, with hints of ginger, lime, and shallots. Topped off with fresh chopped cilantro …. and served with baguette slices. Heaven in a bowl.

Ingredients : (serves 4 as a meal – 6 to 8 as an appetizer)

  • 2-1/2 lbs of fresh cleaned and de-bearded  mussels
  • 2 Tbsps of Canola oil
  • 3/4 Cup Diced Shallots
  • 2 Tbsps Minced Garlic
  • 2 Diced Red Bell Peppers
  • 1/3 Cup Red Curry Paste
  • 2 Tsps Fresh Grated Ginger
  • 1/8 Tsp. Red Pepper Flakes
  • 2 Can of Coconut Milk (15oz cans)
  • 2 Tbsps Fresh Lime Juice
  • Cup of Cilantro for chopping and sprinkling just before serving
  • salt to taste if desired
  • Lime Wedges for serving
  • Baguette for the soup left over

 

Directions :

  1. In a 4-quart pot over medium heat, warm the canola oil. When the oil is shimmering, add the shallots and bell pepper and sauté until the shallots are translucent and the bell pepper is soft, (3 to 4 minutes.)
  2. Add the curry paste, garlic, ginger and red pepper flakes and cook for 30 seconds. Add the coconut milk,  and lime juice and bring a boil.
  3. Add the mussels to the pan, discarding any that do not close to the touch. Cover the pan and steam the mussels until they open, lightly stir occasionally so they cook evenly, 4 to 6 minutes. Discard any unopened mussels. Season to taste with salt.
  4. To serve, spoon the mussels into  soup bowls, ladle some of the broth over them and sprinkle with the cilantro. Serve with lime wedges alongside.

 

Seafood Au Gratin

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Once in awhile I crave a rich creamy cheesy seafood dish, and this by far is my favorite. It isn’t difficult to make, you can use shrimp, lobster, crab, or scallops,  and doesn’t take much time to make . You wont be disappointed in the flavor either. Enjoy !!

Ingredients:

  • 2lbs of seafood. You can use just one or all doesn’t matter as long as its around 2 lbs. Shrimp, lobster, lump crab, and scallops. If scallops are large cut in half, if using lobster chop in med size pieces.
  • 4 tablespoons of real butter
  • 4 tablespoons Sherry- or cooking Sherry
  • 5 oz Sharp Cheddar Cheese – shredded
  • salt and pepper
  • 3/4 cup crushed Ritz cracker crumbs
  • 1/2 cup shredded Romano or Parm cheese. Fresh shredded not the bottled cheese.
  • 1 tablespoon of either paprika or old bay seasoning

Cream Sauce:

  • 6 tablespoons of butter
  • 6 tablespoons of flour
  • 3 cups whole milk or half and half

 

Directions:

  1. Melt butter in a sauce pan; slowly stir in flour and cook for a minute; add milk or half and half and stir constantly until sauce thicken. Five to 8 minutes.
  2. 2 tablespoons of the butter in a large saute pan and saute the 2lbs of seafood .
  3. Once the seafood is sauteed  add sherry, sharp cheese, and hot cream sauce to the pan and mix well .
  4. Season with salt and pepper.
  5. Heat thoroughly and pour into a 9×9 casserole, pie dish, or individual au gratins.
  6. Sprinkle top with cracker crumbs, Romano/Parm cheese, and paprika or Old Bay.
  7. Dot with remaining butter and cook at 350 degrees until golden brown; about 20-25 min.