Mussels with Guinness
2 cloves of garlic
½ a bunch of fresh flat-leaf parsley
1 knob of unsalted butter
1 fresh bay leaf
2 lbs mussels, cleaned and debearded
250 ml Guinness
1 cup heavy cream
Start by finely chopping the garlic and shallot, sweat it with butter in a large shallow pot. Add the day leaf. Next add the mussels (if any are open, give them a tap, if they don’t close, discard them). Then add the Guinness. Cover with a lid and let them steam for 3-4 minutes. Add the heavy cream and fresh parsley. Serve with crusty bread!
Seafood Gratin with Lobster, Shrimp and Scallops
Luxurious, lobster, shrimp and sea scallops blanketed with a light mornay sauce, topped with crunchy breadcrumbs and bakes until bubbling. This dish is surprisingly simple, but impressive.
In a medium pot, cook the lobster in the wine until it almost cooked through, set aside for later use. In the same liquid, cook the shrimp until almost cooked through. Set aside for later, reserve the cooking liquid. To make the mornay sauce, start by sweating the leeks and garlic in butter. Once they are soft and translucent, add the flour creating a roux. Slowly whisk in the cooking liquid from the seafood. Add half the heavy cream. Once you’ve achieved a smooth consistency you may begin to add the cheese. Season to taste. The sauce should coat the back of a spoon, you may adjust the consistency using the other half of the heavy cream. In a small frying pan, melt 1tbsp butter, add the panko crumbs and fry until they’re golden brown and have soaked up the butter.
To assemble your gratin, start by removing any shells from your seafood. Dice the lobster, shrimp and scallops to your desired size. Arrange the seafood evenly in an oven safe dish. Spoon over the mornay sauce to cover the seafood. Then sprinkle the breadcrumbs overtop. Bake in a 400 degree oven until bubbly and golden. Serve with bread and a side salad.
1 cup white wine 1 cup grated gruyere cheese
4 lobster tails some grated parmesan
1 cup peeled shrimp 1 cup heavy cream
6 sea scallops fresh chives
1 leek finely diced
2 gloves garlic finely chopped
2 tbsp butter
1 tbsp flour
1 cup panko bread crumbs
Molly Malone Chowder
A rich creamy soup packed with seafood and named after Molly Malone, a 17th century Irish street merchant selling cockles and mussels alive, alive oh.
In your large pot, steam the mussels with the white wine. Once they have opened, remove them from the liquid and set aside for later, reserve any liquid left in the pot, set it aside for later use. Wipe your pot clean, sauté all the medium dices vegetables with the butter until they become translucent. Add the clam juice and liquid from steaming the mussels. Cook until the potatoes and carrots become tender. Pluck all al the mussels from their shells, removing any beards and place them in the soup, along with the canned clams and shrimp. Simmer for 1-2 minutes then add the heavy cream. Simmer for another 1-2 minutes. At This point the seafood should be cooked through. Adjust your seasonings by adding salt and pepper, possibly a pinch of sugar for balance. Garnish with chopped fresh parsley and chives, serve immediately with crusty bread.
2 tbsp butter
One onion- medium dice
2 large carrots- medium dice
4 celery stock- medium dice
2 cups medium diced yellow or white potatoes
2 cups clam juice
1 cup white wine
2 lbs mussels
1 cup heavy cream
1 cup peeled shrimp
1 can chopped clams