#allium bivalve

[quigley-in-the-wild]

Late October crowpoison growing on the lawn!

[that-crazy-scorpio-man]

False garlic (Nothoscordum bivalve)

[brajeshupadhyay]

Coronavirus cooking: Easy mussels recipe

How to Boil Water

With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So, we’re here to get you started.

Each day we’re going to post a new skill here and go in detail about how to do it — a resource for cooking basics so you can get food on the table and get through this.

Lesson 49: Mussels I love seafood but my partner detests it. In the beginning of our relationship, it was a thorn in my side, prompting me to make many ill-fated — and ill-advised — attempts at forcing him to eat shrimp, fish or, God forbid, a bivalve. But eventually I realized that I could have my fish and eat it too by simply making seafood meals for one. I eat what I want, and he eats what he wants — that we eat together is really the point of it all anyway.

One of my go-to seafood-for-one meals is mussels. They’re quick to cook, can be flavored with whatever ingredients you have in your kitchen and are best eaten out of a big bowl, sat in your lap with nothing but a chunk of crusty bread to help you eat them while you dig in with your fingers.

The rules are simple: Sweat an allium in a little fat, pour in some kind of flavorful liquid — I like wine but you can always use broth or stock — then steam the mussels until they’re done. For this iteration, I char thinly sliced shallots ever so slightly to give the broth a smoky depth. I stir in butter and miso for richness and a briny smack that pairs well with the salinity of the mussels’ own juices. I’ve been steaming them in rosé lately because that’s what I have on hand, but you can use any white wine or even a bubbly pet-nat if you can bear to sacrifice a cup of it to your dinner gods.

Start to finish, it’s done in 25 minutes, which is just long enough to toast some bread for yourself and for your partner to reheat whatever they’re going to eat while you enjoy your perfect seafood party for one.

Time 25 minutes

Yields Serves 1

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How to Make Classic Oysters Rockefeller (and Not-So-Classic Oysters Oaxacafeller)

[Photographs: Vicky Wasik]

There aren't many dishes that have a clear-cut origin story. When researching recipes, we're used to parsing a lot of folklore and conjecture, with the hope of understanding more about the food we're cooking by finding out where it got its start. Most of the time this ends up being a fun but futile exercise—maybe French duck à l'orange actually came from Italy, or maybe not. But there are a few iconic dishes we can track back to a source. Oysters Rockefeller is one of those dishes.

We know the dish was invented by Jules Alciatore at Antoine's restaurant in New Orleans in 1889. There is one problem though: To this day we still don't know what exactly is in the original oysters Rockefeller. The story goes that Jules needed to find a more affordable and readily available alternative to French escargots, and he decided to tweak the popular snail preparation by pairing it with native Gulf oysters. It's a secret recipe guarded to this day by the owners of Antoine's with the same vigor as Colonel Sanders's blend of 11 herbs and spices. We know oysters Rockefeller is an incredibly rich (what's in a name?) dish of oysters on the half-shell topped with a buttery green sauce and then roasted or broiled. Every non-Antoine's rendition of the dish is an approximation. And in some ways, that's liberating. When nobody else can claim to make the "true" version of a dish, you don't have to worry as much about getting it totally right.

While we may never know the exact ingredients in Antoine's oysters Rockefeller, it's fun to play culinary Carmen Sandiego and make some educated guesses. The main matter of debate is whether or not the green color of the topping is achieved with the help of spinach. According to representatives from Antoine's, spinach is not an ingredient in the original Rockefeller. This jibes with the snail story—escargots are usually cooked with a garlic and parsley compound butter, not spinach.

In 1986, the writer William Poundstone snuck a couple Rockefeller oysters out of Antoine's and had them analyzed in a lab. The results indicated the topping did include parsley, as well as celery and green onions. Thanks to the excellent new food podcast Proof, I now know celery was the it vegetable of the Victorian era, so it makes sense that it would be used in a well-heeled restaurant dish of that time. Absinthe was also popular in New Orleans then, and I came across old menus in my research that indicate it was a common ingredient in oysters Rockefeller before it was made illegal in 1915. Absinthe is legal again, so we might as well use it, no?

After picking through historical tidbits like these, I cobbled together my best-guess version of classic oysters Rockefeller and then went off-book to make a Mexican-inflected version of my own. If every version of this dish is wrong, I figured we might as well celebrate that.

Make Some Green

For my take on oysters Rockefeller, I use the classic escargots compound butter of shallots, garlic, and parsley as a starting point. My research helped inform my additions of green onions and celery (I’m trying to get on that Victorian bougie vegetable tip), and fennel provides a fresh vegetal complement to the anise notes of absinthe. I temper the alliums' bite by cooking the garlic, shallot, and scallion first in order to not overwhelm the flavor of the oysters themselves. Because we want the topping to end up being a vibrant, rather than an army, shade of green, it's important to break up the process for the topping, first by cooking the sturdier vegetables to soften and mellow them and then incorporating raw green herbs into the mix in the food processor.

The first step is to sweat garlic, shallots, fennel, celery, and scallion whites in butter. The goal here is to gently cook the vegetables, softening them while also drawing out their natural sweetness as well as water content. Seasoning them early in the cooking process with a healthy pinch of salt helps speed up this process. Make sure you take the time to fully cook down these aromatics, otherwise you will end up with a loose and watery Rockefeller topping.

Once the vegetables are soft and their moisture has evaporated, remove the saucepan from the heat and stir in a tablespoon of absinthe (you can substitute Pernod or Herbsaint here). In order to preserve absinthe's intense anise notes, I don't cook the alcohol off at all; for this reason a little bit goes a long way. If you aren't into anise, or don't drink alcohol, you can obviously leave this step out.

Next, I transfer the mixture to a food processor, process it to a coarse paste, and then let it hang out for a few minutes to cool down slightly. I always like to blend or process vegetables while they are still hot because they break down more readily, giving you a smoother result while also putting less stress on the motor of your appliance.

It's now time to incorporate the greenery. Along with the requisite parsley (again, this dish originated as a riff on traditional escargots, which is all about butter, garlic, and parsley), I add the green parts of the vegetables that I cooked down earlier—fennel fronds, celery leaves, and sliced scallions. I process it all together just until the herbs are broken down and incorporated into the cooked vegetable paste. Then, with the food processor still running, I gradually add room temperature butter, one tablespoon at a time, until fully emulsified. At this point the mixture should be the consistency of a loose pesto.

Finally, in go some panko breadcrumbs, which are processed just until the breadcrumbs are incorporated. The breadcrumbs act as a binding and thickening agent (think Spanish gazpacho) rather than as crunchy topping: Under the broiler, the panko helps stabilize the compound butter as it melts, keeping it from fully melting and breaking in the heat.

The compound butter needs to be seasoned with salt and pepper, but keep in mind the natural salinity of the oysters themselves; this is a situation where you want to be a conservative in your salt application. If you have disposable pastry bags, this is a great time to use them. Bag up the paste, or transfer it to a bowl and cover with plastic wrap, pressing the plastic onto the surface of the paste to prevent a skin from forming and the greens from oxidizing. With the topping squared away, it's time to get shucking.

Aw, Shucks

Before busting out the oyster knife, turn on your broiler and position an oven rack in the highest position possible. Set up a rimmed baking sheet to place the oysters on. You have a couple options for doing that: You can either lay down an even layer of rock salt (sometimes labeled "ice cream salt") on a sheet tray, or you can crumple up a piece of aluminum foil.

Grab your properly stored and scrubbed oysters from the fridge, and get shucking, arranging the shucked oysters on the prepared sheet tray as you go. Once they're all shucked, it's time to cover them with the herb-butter topping. Pipe or spoon a heaping tablespoon of topping over each oyster, and then use a small offset spatula or a butter knife to spread it into an even layer, capping the oysters. Cover them evenly, since we want the topping to shield the oysters from the direct heat of the broiler, which will otherwise quickly overcook them.

The Broil Treatment

Pop the sheet tray in the oven, and broil the oysters until the topping starts to brown and the oysters are warmed through, which will only take a few minutes. While staring into an oven might not be your idea of fun, I wouldn't recommend walking away from the oysters at this moment. Home oven broilers are consistently inconsistent, and the last thing you want to do is burn the topping or hammer these beauties into chewy oblivion. I can't overstate how unpleasant overcooked oysters are to eat; please don't do it.

Remove the baking sheet from the oven, and serve up your Rockefellers. How you go about that depends on the type of company you keep and how fancy you want to be. You can just present them straight up on the baking sheet with lemon wedges, or if you are looking to class things up, transfer the oysters to a more attractive serving platter lined with rock salt.

After discovering that non-Antoine's Rockefeller recipes are more often than not a bad cover of a hit song, I decided that I wanted to come up with a riff of my own that paid truly delicious homage to the original. Reading through poor imitation recipes that paired bivalves with wilted baby spinach, cream, and cheese didn't really work up my appetite, but the combination of deep green vegetables and dairy reminded me of a dish that does: Mexican rajas con crema.

Rajas are the dream vegetarian taco filling—strips of roasted poblano peppers simmered with onions, crema, and melty cheese. (Hey, if you want wilted baby spinach on your broiled oysters, there are plenty of recipes out there to keep you happy.) Before we get into it, let's be clear that there is nothing "authentic" about this recipe. If my version of oysters Rockefeller by rule can't be the genuine article, then this play on it certainly is not a how-to guide for making real-deal rajas. But it is tasty.

Broil and Foil

My ode to rajas begins by roasting a couple poblano peppers along with some whole scallions. Rather than tending to and turning them over an open flame, I opt for roasting the vegetables under the broiler, seeing as I'll be using it later for the oysters. I stem the poblanos, cut them in half lengthwise, and discard the seeds. Then I place the peppers skin-side up on a foil-lined baking sheet that's been lightly sprayed with vegetable cooking oil, along with some scallions. After lightly coating the poblanos' skins as well as the scallions with vegetable oil, I pop the sheet tray in the oven until the vegetables are nicely charred.

Charred scallions aren't usually used for making rajas, but they are a popular accompaniment at taquerias. The last time I visited Mexico City I invariably ended up ordering a side of cebollitas along with my tacos. Seeing as scallions played a role in the Rockefeller recipe, it seemed right to fit them in here, as well.

When they're done, I transfer the scallions to a cutting board, pile the poblano pieces in the center of the piece of foil, and gather the foil to form a pouch around the peppers. This gives the poblanos a chance to steam in the foil for a few minutes to release their flesh from the skins, making it easier to peel away and discard.

After that, I chop the peppers and scallions up.

Sweat and Smother

The next steps follow the same basic procedure used for the more classic Rockefeller topping: Sweat down sliced shallots and garlic in butter (I use less butter here as I'll add in crema later) before adding the chopped poblanos and scallions, and cook this mixture until the moisture from the vegetables has evaporated. I then add a tablespoon of smoky mezcal in place of the absinthe. Again, feel free to leave out the booze if you prefer. To finish, stir in a half cup of crema (crème fraîche or sour cream will work, too), a pinch of ground coriander, and lime zest.

Purée and Pipe

Buzz up the mixture in a food processor, then add roughly chopped cilantro and panko breadcrumbs and process the mixture to a paste. As with oysters Rockefeller, shuck your oysters and then pipe the topping over them. Broil them in the same way, and then serve them up with lime wedges and some mezcal for sipping.

Might it be better than the original? You be the judge.

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Source: https://www.seriouseats.com/2019/01/how-to-make-classic-oysters-rockefeller.html

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20 Clam, Oyster, and Mussel Recipes for Shellfish ...

New Post has been published on https://makesomethingtasty.com/20-clam-oyster-and-mussel-recipes-for-shellfish/

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

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[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton]

There is an old myth that says you should only eat raw oysters in months that contain the letter “r” (September through April). I personally feel pretty comfortable eating them year-round, but it is true that oysters, plus other bivalves like clams and mussels, are at their best in the colder months. We have 20 recipes to help you take advantage of peak season, from clam chowder two ways and oyster stew to French- and Thai-inspired steamed mussels.

One of the trickiest parts of working with bivalves is knowing out to prep them, so check out our guides to cleaning mussels, shucking oysters, and cryo-shucking clams.

Clams

Easy, Ultimate Clams Casino

[Photograph: Vicky Wasik]

Clams casino is often disappointingly bland—our recipe builds tons of flavor by cooking the clams’ juices down into a bacon-clam compound butter and topping the stuffed shells with bacon bread crumbs. Make sure to use coarse bread crumbs like panko because finer ones will take on a texture somewhere between wet sand and soggy bread pulp.

Get the recipe for Easy, Ultimate Clams Casino »

New England Clam Chowder

[Photograph: J. Kenji López-Alt]

Many New England clam chowder recipes use a flour-based roux as a thickener, which can make the chowder unpleasantly heavy. We use potatoes instead, which gives the chowder a lighter (but still plenty rich) texture. Without a roux the chowder is going to break, but a quick trip to the blender will bring it back together.

Get the recipe for New England Clam Chowder »

Rhode Island Clam Chowder With White Wine and Bacon

[Photograph: Daniel Gritzer]

New England has the most famous clam chowder, but it’s not the only kind worth considering. Rhode Island clam chowder is made without any dairy, which lets the briny flavor of the clams shine. We have no problem making New England-style clam chowder with canned or frozen bivalves, but here you’re going to want the more intense flavor of live ones.

Get the recipe for Rhode Island Clam Chowder With White Wine and Bacon »

Miso Soup With Clams

[Photograph: Vicky Wasik]

While miso soup almost always starts with a dashi made with bonito flakes, this version from Manhattan’s EN Japanese Brasserie uses asari (Manila clams) instead. The brininess of the clams is perfectly complemented by the funky miso (a mix of light and dark) and vegetal kombu.

Get the recipe for Miso Soup With Clams »

Halibut à la Nage With Clams, Dill, and White Wine

[Photograph: Vicky Wasik]

Cooking fish à la nage is a versatile technique that involves poaching it in a flavorful broth. We have recipes featuring salmon and cod, but my favorite is this simple dish of halibut and clams cooked with white wine, fennel, and dill. As the clams open they release their juices, giving the broth a delicately briny flavor.

Get the recipe for Halibut à la Nage With Clams, Dill, and White Wine »

Spaghetti alle Vongole in Bianco

[Photograph: Vicky Wasik]

Spaghetti alle vongole is an Italian classic made with garlic, briny clams, white wine, and chili flakes. The dish can be made with or without tomatoes—here we are tackling the tomato-free (in bianco) version. One of our least favorite things about spaghetti alle vongole is dealing with the shells, so we shuck most of the clams before serving.

Get the recipe for Spaghetti alle Vongole in Bianco »

Korean Clam Sauce

[Photograph: Aki Kamozawa and H. Alexander Talbot]

Created as part of a Korean-inspired twist on spaghetti alle vongole, this clam sauce is made with gochujang, kimchi, nori, and fried onions, garlic, and shallots. The fried alliums are easy to find at Asian groceries, but you can also make them at home.

Get the recipe for Korean Clam Sauce »

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

[Photograph: J. Kenji López-Alt]

Most of the famous New Haven pizzerias have started using pre-shucked clams, but at home we recommend using fresh ones—the clams will come out more tender and the pizza will have a better flavor. Beyond the clams we keep this pizza simple: mozzarella, Parmesan, garlic, basil, and chili flakes.

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Oysters

Irish Stout Granita With Raw Oysters

[Photograph: Marvin Gapultos]

I always think it’s a shame to cook oysters when they are so good raw. Oysters on the halfshell without any accoutrements are already just about perfect, but if you want to add something extra, try serving them with this malty stout granita. We like Guinness Foreign Extra Stout, but any good stout or porter is fine.

Get the recipe for Irish Stout Granita With Raw Oysters »

Grilled Oysters

[Photograph: J. Kenji López-Alt]

If you’re going to cook your oysters, one of the simplest and most delicious methods is to grill them with compound butter—we’ve got parmesan-basil and kimchi varieties for you to try. The flavored butters don’t overpower the oysters, but they do soften their flavor enough to make this a great dish for oyster novices.

Get the recipe for Grilled Oysters »

Oysters Rockefeller

[Photograph: Sydney Oland]

Oysters Rockefeller is a classic appetizer made by baking oysters with wilted spinach, Parmesan cheese, garlic, butter, wine, and crunchy breadcrumbs. The secret ingredient is a drizzle of Pernod, which lends the dish a subtle anise aroma.

Get the recipe for Oysters Rockefeller »

Oysters Florentine

[Photograph: Sydney Oland]

Oysters Florentine keeps the spinach, Parmesan, white wine, and bread crumbs from oysters Rockefeller and adds cream for extra richness. The spinach topping can be made a day ahead and spooned onto the oysters just before cooking, making this a great dish for entertaining.

Get the recipe for Oysters Florentine »

Classic Oyster Stew With Fennel

[Photograph: Vicky Wasik]

Despite the name, oyster stew is more of a soup—it only takes 20 minutes from start to finish and, thanks to the lack of any flour or pork fat, has a light, clean flavor. Don’t worry, though—whole milk and butter ensure that the dish is comfortingly rich.

Get the recipe for Classic Oyster Stew With Fennel »

Oyster Stuffing With Fennel, Tarragon, and Sausage

[Photograph: Vicky Wasik]

Stuffing rarely makes appearances on the dinner table outside of Thanksgiving, but I see no reason not to eat it year-round. My favorite stuffings are made with oysters, which amp up the savoriness of the dish (much like fish sauce or anchovies) without making it overly fishy. Here we use oysters in a sausage stuffing flavored with fennel and tarragon.

Get the recipe for Oyster Stuffing With Fennel, Tarragon, and Sausage »

Southern Cornbread Dressing With Oysters and Sausage

[Photograph: Vicky Wasik]

Oysters are just as good in cornbread dressings as in white-bread stuffings. Don’t bother shucking fresh oysters for these two recipes—once you’ve mixed them with the bread, sausage, fennel, and other ingredients you won’t be able to taste the difference between fresh oysters and the pre-shucked ones you find in pop-top cans.

Get the recipe for Southern Cornbread Dressing With Oysters and Sausage »

Mussels

The Best Moules Marinières (Sailor-Style Mussels)

[Photograph: J. Kenji López-Alt]

Steamed mussels are an under-appreciated weeknight dinner—they are fast, inexpensive, and versatile. My favorite preparation is moules marinières, which uses a cider-based broth thickened with butter (the more traditional option) or garlicky aioli (not traditional but totally delicious). Don’t forget to pick up a loaf of crusty bread to dip into the broth.

Get the recipe for The Best Moules Marinières (Sailor-Style Mussels) »

Steamed Mussels With Thai-Style Coconut-Curry Broth

[Photograph: J. Kenji López-Alt]

As a testament to the versatility of steamed mussels, this recipe moves to the other side of the world for inspiration. The technique is basically the same, but we make the broth with coconut milk and flavor it with fish sauce, sliced chilies, brown sugar, and homemade curry paste.

Get the recipe for Steamed Mussels With Thai-Style Coconut-Curry Broth »

Mussels With Fennel-Saffron Broth

[Photograph: J. Kenji López-Alt]

Moving back to France, this recipe is inspired by the Provençal stew bouillabaisse. We incorporate anise flavors three ways: fresh fennel, fennel-flavored dry salami, and a shot of Pernod. Don’t skip the saffron—I know it’s expensive, but you only need a pinch and it adds a wonderful complexity to the dish.

Get the recipe for Mussels With Fennel-Saffron Broth »

Mussels With Chard and Tomatoes

[Photograph: Yasmin Fahr]

The only trouble with serving steamed mussels as a dinner is that it’s a pretty light meal unless you eat a lot of bread (which, to be fair, I am happy to do). This recipe adds bulk without turning to carbs by cooking the mussels with peppers, chard, and tomato. If you’re into spice, then a dash of cayenne or chili flakes would be very much at home here.

Get the recipe for Mussels With Chard and Tomatoes »

Mussels With Thai Red Curry Broth and Rice Noodles

[Photograph: Emily and Matt Clifton]

We return to Thailand for this recipe, flavoring mussels with red curry paste, coconut milk, fish sauce, lime juice, and sugar. We turn the mussels into a full meal by serving them atop rice vermicelli, which can be prepared by soaking in hot water and therefore keeps the meal super simple.

Get the recipe for Mussels With Thai Red Curry Broth and Rice Noodles »

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[tebbyclinic11]

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

New Post has been published on http://kitchengadgetsreviews.com/20-clam-oyster-and-mussel-recipes-for-shellfish/

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

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[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton]

There is an old myth that says you should only eat raw oysters in months that contain the letter “r” (September through April). I personally feel pretty comfortable eating them year-round, but it is true that oysters, plus other bivalves like clams and mussels, are at their best in the colder months. We have 20 recipes to help you take advantage of peak season, from clam chowder two ways and oyster stew to French- and Thai-inspired steamed mussels.

One of the trickiest parts of working with bivalves is knowing out to prep them, so check out our guides to cleaning mussels, shucking oysters, and cryo-shucking clams.

Clams

Easy, Ultimate Clams Casino

[Photograph: Vicky Wasik]

Clams casino is often disappointingly bland—our recipe builds tons of flavor by cooking the clams’ juices down into a bacon-clam compound butter and topping the stuffed shells with bacon bread crumbs. Make sure to use coarse bread crumbs like panko because finer ones will take on a texture somewhere between wet sand and soggy bread pulp.

Get the recipe for Easy, Ultimate Clams Casino »

New England Clam Chowder

[Photograph: J. Kenji López-Alt]

Many New England clam chowder recipes use a flour-based roux as a thickener, which can make the chowder unpleasantly heavy. We use potatoes instead, which gives the chowder a lighter (but still plenty rich) texture. Without a roux the chowder is going to break, but a quick trip to the blender will bring it back together.

Get the recipe for New England Clam Chowder »

Rhode Island Clam Chowder With White Wine and Bacon

[Photograph: Daniel Gritzer]

New England has the most famous clam chowder, but it’s not the only kind worth considering. Rhode Island clam chowder is made without any dairy, which lets the briny flavor of the clams shine. We have no problem making New England-style clam chowder with canned or frozen bivalves, but here you’re going to want the more intense flavor of live ones.

Get the recipe for Rhode Island Clam Chowder With White Wine and Bacon »

Miso Soup With Clams

[Photograph: Vicky Wasik]

While miso soup almost always starts with a dashi made with bonito flakes, this version from Manhattan’s EN Japanese Brasserie uses asari (Manila clams) instead. The brininess of the clams is perfectly complemented by the funky miso (a mix of light and dark) and vegetal kombu.

Get the recipe for Miso Soup With Clams »

Halibut à la Nage With Clams, Dill, and White Wine

[Photograph: Vicky Wasik]

Cooking fish à la nage is a versatile technique that involves poaching it in a flavorful broth. We have recipes featuring salmon and cod, but my favorite is this simple dish of halibut and clams cooked with white wine, fennel, and dill. As the clams open they release their juices, giving the broth a delicately briny flavor.

Get the recipe for Halibut à la Nage With Clams, Dill, and White Wine »

Spaghetti alle Vongole in Bianco

[Photograph: Vicky Wasik]

Spaghetti alle vongole is an Italian classic made with garlic, briny clams, white wine, and chili flakes. The dish can be made with or without tomatoes—here we are tackling the tomato-free (in bianco) version. One of our least favorite things about spaghetti alle vongole is dealing with the shells, so we shuck most of the clams before serving.

Get the recipe for Spaghetti alle Vongole in Bianco »

Korean Clam Sauce

[Photograph: Aki Kamozawa and H. Alexander Talbot]

Created as part of a Korean-inspired twist on spaghetti alle vongole, this clam sauce is made with gochujang, kimchi, nori, and fried onions, garlic, and shallots. The fried alliums are easy to find at Asian groceries, but you can also make them at home.

Get the recipe for Korean Clam Sauce »

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

[Photograph: J. Kenji López-Alt]

Most of the famous New Haven pizzerias have started using pre-shucked clams, but at home we recommend using fresh ones—the clams will come out more tender and the pizza will have a better flavor. Beyond the clams we keep this pizza simple: mozzarella, Parmesan, garlic, basil, and chili flakes.

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Oysters

Irish Stout Granita With Raw Oysters

[Photograph: Marvin Gapultos]

I always think it’s a shame to cook oysters when they are so good raw. Oysters on the halfshell without any accoutrements are already just about perfect, but if you want to add something extra, try serving them with this malty stout granita. We like Guinness Foreign Extra Stout, but any good stout or porter is fine.

Get the recipe for Irish Stout Granita With Raw Oysters »

Grilled Oysters

[Photograph: J. Kenji López-Alt]

If you’re going to cook your oysters, one of the simplest and most delicious methods is to grill them with compound butter—we’ve got parmesan-basil and kimchi varieties for you to try. The flavored butters don’t overpower the oysters, but they do soften their flavor enough to make this a great dish for oyster novices.

Get the recipe for Grilled Oysters »

Oysters Rockefeller

[Photograph: Sydney Oland]

Oysters Rockefeller is a classic appetizer made by baking oysters with wilted spinach, Parmesan cheese, garlic, butter, wine, and crunchy breadcrumbs. The secret ingredient is a drizzle of Pernod, which lends the dish a subtle anise aroma.

Get the recipe for Oysters Rockefeller »

Oysters Florentine

[Photograph: Sydney Oland]

Oysters Florentine keeps the spinach, Parmesan, white wine, and bread crumbs from oysters Rockefeller and adds cream for extra richness. The spinach topping can be made a day ahead and spooned onto the oysters just before cooking, making this a great dish for entertaining.

Get the recipe for Oysters Florentine »

Classic Oyster Stew With Fennel

[Photograph: Vicky Wasik]

Despite the name, oyster stew is more of a soup—it only takes 20 minutes from start to finish and, thanks to the lack of any flour or pork fat, has a light, clean flavor. Don’t worry, though—whole milk and butter ensure that the dish is comfortingly rich.

Get the recipe for Classic Oyster Stew With Fennel »

Oyster Stuffing With Fennel, Tarragon, and Sausage

[Photograph: Vicky Wasik]

Stuffing rarely makes appearances on the dinner table outside of Thanksgiving, but I see no reason not to eat it year-round. My favorite stuffings are made with oysters, which amp up the savoriness of the dish (much like fish sauce or anchovies) without making it overly fishy. Here we use oysters in a sausage stuffing flavored with fennel and tarragon.

Get the recipe for Oyster Stuffing With Fennel, Tarragon, and Sausage »

Southern Cornbread Dressing With Oysters and Sausage

[Photograph: Vicky Wasik]

Oysters are just as good in cornbread dressings as in white-bread stuffings. Don’t bother shucking fresh oysters for these two recipes—once you’ve mixed them with the bread, sausage, fennel, and other ingredients you won’t be able to taste the difference between fresh oysters and the pre-shucked ones you find in pop-top cans.

Get the recipe for Southern Cornbread Dressing With Oysters and Sausage »

Mussels

The Best Moules Marinières (Sailor-Style Mussels)

[Photograph: J. Kenji López-Alt]

Steamed mussels are an under-appreciated weeknight dinner—they are fast, inexpensive, and versatile. My favorite preparation is moules marinières, which uses a cider-based broth thickened with butter (the more traditional option) or garlicky aioli (not traditional but totally delicious). Don’t forget to pick up a loaf of crusty bread to dip into the broth.

Get the recipe for The Best Moules Marinières (Sailor-Style Mussels) »

Steamed Mussels With Thai-Style Coconut-Curry Broth

[Photograph: J. Kenji López-Alt]

As a testament to the versatility of steamed mussels, this recipe moves to the other side of the world for inspiration. The technique is basically the same, but we make the broth with coconut milk and flavor it with fish sauce, sliced chilies, brown sugar, and homemade curry paste.

Get the recipe for Steamed Mussels With Thai-Style Coconut-Curry Broth »

Mussels With Fennel-Saffron Broth

[Photograph: J. Kenji López-Alt]

Moving back to France, this recipe is inspired by the Provençal stew bouillabaisse. We incorporate anise flavors three ways: fresh fennel, fennel-flavored dry salami, and a shot of Pernod. Don’t skip the saffron—I know it’s expensive, but you only need a pinch and it adds a wonderful complexity to the dish.

Get the recipe for Mussels With Fennel-Saffron Broth »

Mussels With Chard and Tomatoes

[Photograph: Yasmin Fahr]

The only trouble with serving steamed mussels as a dinner is that it’s a pretty light meal unless you eat a lot of bread (which, to be fair, I am happy to do). This recipe adds bulk without turning to carbs by cooking the mussels with peppers, chard, and tomato. If you’re into spice, then a dash of cayenne or chili flakes would be very much at home here.

Get the recipe for Mussels With Chard and Tomatoes »

Mussels With Thai Red Curry Broth and Rice Noodles

[Photograph: Emily and Matt Clifton]

We return to Thailand for this recipe, flavoring mussels with red curry paste, coconut milk, fish sauce, lime juice, and sugar. We turn the mussels into a full meal by serving them atop rice vermicelli, which can be prepared by soaking in hot water and therefore keeps the meal super simple.

Get the recipe for Mussels With Thai Red Curry Broth and Rice Noodles »

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[jlcolby]

New Post has been published on http://cookingtipsguide.com/20-clam-oyster-and-mussel-recipes-for-shellfish/

20 Clam, Oyster, and Mussel Recipes for Shellfish ...

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[Photographs: Vicky Wasik, Sydney Oland, Emily and Matt Clifton]

There is an old myth that says you should only eat raw oysters in months that contain the letter “r” (September through April). I personally feel pretty comfortable eating them year-round, but it is true that oysters, plus other bivalves like clams and mussels, are at their best in the colder months. We have 20 recipes to help you take advantage of peak season, from clam chowder two ways and oyster stew to French- and Thai-inspired steamed mussels.

One of the trickiest parts of working with bivalves is knowing out to prep them, so check out our guides to cleaning mussels, shucking oysters, and cryo-shucking clams.

Clams

Easy, Ultimate Clams Casino

[Photograph: Vicky Wasik]

Clams casino is often disappointingly bland—our recipe builds tons of flavor by cooking the clams’ juices down into a bacon-clam compound butter and topping the stuffed shells with bacon bread crumbs. Make sure to use coarse bread crumbs like panko because finer ones will take on a texture somewhere between wet sand and soggy bread pulp.

Get the recipe for Easy, Ultimate Clams Casino »

New England Clam Chowder

[Photograph: J. Kenji López-Alt]

Many New England clam chowder recipes use a flour-based roux as a thickener, which can make the chowder unpleasantly heavy. We use potatoes instead, which gives the chowder a lighter (but still plenty rich) texture. Without a roux the chowder is going to break, but a quick trip to the blender will bring it back together.

Get the recipe for New England Clam Chowder »

Rhode Island Clam Chowder With White Wine and Bacon

[Photograph: Daniel Gritzer]

New England has the most famous clam chowder, but it’s not the only kind worth considering. Rhode Island clam chowder is made without any dairy, which lets the briny flavor of the clams shine. We have no problem making New England-style clam chowder with canned or frozen bivalves, but here you’re going to want the more intense flavor of live ones.

Get the recipe for Rhode Island Clam Chowder With White Wine and Bacon »

Miso Soup With Clams

[Photograph: Vicky Wasik]

While miso soup almost always starts with a dashi made with bonito flakes, this version from Manhattan’s EN Japanese Brasserie uses asari (Manila clams) instead. The brininess of the clams is perfectly complemented by the funky miso (a mix of light and dark) and vegetal kombu.

Get the recipe for Miso Soup With Clams »

Halibut à la Nage With Clams, Dill, and White Wine

[Photograph: Vicky Wasik]

Cooking fish à la nage is a versatile technique that involves poaching it in a flavorful broth. We have recipes featuring salmon and cod, but my favorite is this simple dish of halibut and clams cooked with white wine, fennel, and dill. As the clams open they release their juices, giving the broth a delicately briny flavor.

Get the recipe for Halibut à la Nage With Clams, Dill, and White Wine »

Spaghetti alle Vongole in Bianco

[Photograph: Vicky Wasik]

Spaghetti alle vongole is an Italian classic made with garlic, briny clams, white wine, and chili flakes. The dish can be made with or without tomatoes—here we are tackling the tomato-free (in bianco) version. One of our least favorite things about spaghetti alle vongole is dealing with the shells, so we shuck most of the clams before serving.

Get the recipe for Spaghetti alle Vongole in Bianco »

Korean Clam Sauce

[Photograph: Aki Kamozawa and H. Alexander Talbot]

Created as part of a Korean-inspired twist on spaghetti alle vongole, this clam sauce is made with gochujang, kimchi, nori, and fried onions, garlic, and shallots. The fried alliums are easy to find at Asian groceries, but you can also make them at home.

Get the recipe for Korean Clam Sauce »

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

[Photograph: J. Kenji López-Alt]

Most of the famous New Haven pizzerias have started using pre-shucked clams, but at home we recommend using fresh ones—the clams will come out more tender and the pizza will have a better flavor. Beyond the clams we keep this pizza simple: mozzarella, Parmesan, garlic, basil, and chili flakes.

Get the recipe for Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil »

Oysters

Irish Stout Granita With Raw Oysters

[Photograph: Marvin Gapultos]

I always think it’s a shame to cook oysters when they are so good raw. Oysters on the halfshell without any accoutrements are already just about perfect, but if you want to add something extra, try serving them with this malty stout granita. We like Guinness Foreign Extra Stout, but any good stout or porter is fine.

Get the recipe for Irish Stout Granita With Raw Oysters »

Grilled Oysters

[Photograph: J. Kenji López-Alt]

If you’re going to cook your oysters, one of the simplest and most delicious methods is to grill them with compound butter—we’ve got parmesan-basil and kimchi varieties for you to try. The flavored butters don’t overpower the oysters, but they do soften their flavor enough to make this a great dish for oyster novices.

Get the recipe for Grilled Oysters »

Oysters Rockefeller

[Photograph: Sydney Oland]

Oysters Rockefeller is a classic appetizer made by baking oysters with wilted spinach, Parmesan cheese, garlic, butter, wine, and crunchy breadcrumbs. The secret ingredient is a drizzle of Pernod, which lends the dish a subtle anise aroma.

Get the recipe for Oysters Rockefeller »

Oysters Florentine

[Photograph: Sydney Oland]

Oysters Florentine keeps the spinach, Parmesan, white wine, and bread crumbs from oysters Rockefeller and adds cream for extra richness. The spinach topping can be made a day ahead and spooned onto the oysters just before cooking, making this a great dish for entertaining.

Get the recipe for Oysters Florentine »

Classic Oyster Stew With Fennel

[Photograph: Vicky Wasik]

Despite the name, oyster stew is more of a soup—it only takes 20 minutes from start to finish and, thanks to the lack of any flour or pork fat, has a light, clean flavor. Don’t worry, though—whole milk and butter ensure that the dish is comfortingly rich.

Get the recipe for Classic Oyster Stew With Fennel »

Oyster Stuffing With Fennel, Tarragon, and Sausage

[Photograph: Vicky Wasik]

Stuffing rarely makes appearances on the dinner table outside of Thanksgiving, but I see no reason not to eat it year-round. My favorite stuffings are made with oysters, which amp up the savoriness of the dish (much like fish sauce or anchovies) without making it overly fishy. Here we use oysters in a sausage stuffing flavored with fennel and tarragon.

Get the recipe for Oyster Stuffing With Fennel, Tarragon, and Sausage »

Southern Cornbread Dressing With Oysters and Sausage

[Photograph: Vicky Wasik]

Oysters are just as good in cornbread dressings as in white-bread stuffings. Don’t bother shucking fresh oysters for these two recipes—once you’ve mixed them with the bread, sausage, fennel, and other ingredients you won’t be able to taste the difference between fresh oysters and the pre-shucked ones you find in pop-top cans.

Get the recipe for Southern Cornbread Dressing With Oysters and Sausage »

Mussels

The Best Moules Marinières (Sailor-Style Mussels)

[Photograph: J. Kenji López-Alt]

Steamed mussels are an under-appreciated weeknight dinner—they are fast, inexpensive, and versatile. My favorite preparation is moules marinières, which uses a cider-based broth thickened with butter (the more traditional option) or garlicky aioli (not traditional but totally delicious). Don’t forget to pick up a loaf of crusty bread to dip into the broth.

Get the recipe for The Best Moules Marinières (Sailor-Style Mussels) »

Steamed Mussels With Thai-Style Coconut-Curry Broth

[Photograph: J. Kenji López-Alt]

As a testament to the versatility of steamed mussels, this recipe moves to the other side of the world for inspiration. The technique is basically the same, but we make the broth with coconut milk and flavor it with fish sauce, sliced chilies, brown sugar, and homemade curry paste.

Get the recipe for Steamed Mussels With Thai-Style Coconut-Curry Broth »

Mussels With Fennel-Saffron Broth

[Photograph: J. Kenji López-Alt]

Moving back to France, this recipe is inspired by the Provençal stew bouillabaisse. We incorporate anise flavors three ways: fresh fennel, fennel-flavored dry salami, and a shot of Pernod. Don’t skip the saffron—I know it’s expensive, but you only need a pinch and it adds a wonderful complexity to the dish.

Get the recipe for Mussels With Fennel-Saffron Broth »

Mussels With Chard and Tomatoes

[Photograph: Yasmin Fahr]

The only trouble with serving steamed mussels as a dinner is that it’s a pretty light meal unless you eat a lot of bread (which, to be fair, I am happy to do). This recipe adds bulk without turning to carbs by cooking the mussels with peppers, chard, and tomato. If you’re into spice, then a dash of cayenne or chili flakes would be very much at home here.

Get the recipe for Mussels With Chard and Tomatoes »

Mussels With Thai Red Curry Broth and Rice Noodles

[Photograph: Emily and Matt Clifton]

We return to Thailand for this recipe, flavoring mussels with red curry paste, coconut milk, fish sauce, lime juice, and sugar. We turn the mussels into a full meal by serving them atop rice vermicelli, which can be prepared by soaking in hot water and therefore keeps the meal super simple.

Get the recipe for Mussels With Thai Red Curry Broth and Rice Noodles »

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[brajeshupadhyay]

How to Boil Water With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So, we’re here to get you started. Each day we’re going to post a new skill here and go in detail about how to do it — a resource for cooking basics so you can get food on the table and get through this. Lesson 49: Mussels I love seafood but my partner detests it. In the beginning of our relationship, it was a thorn in my side, prompting me to make many ill-fated — and ill-advised — attempts at forcing him to eat shrimp, fish or, God forbid, a bivalve. But eventually I realized that I could have my fish and eat it too by simply making seafood meals for one. I eat what I want, and he eats what he wants — that we eat together is really the point of it all anyway. One of my go-to seafood-for-one meals is mussels. They’re quick to cook, can be flavored with whatever ingredients you have in your kitchen and are best eaten out of a big bowl, sat in your lap with nothing but a chunk of crusty bread to help you eat them while you dig in with your fingers. The rules are simple: Sweat an allium in a little fat, pour in some kind of flavorful liquid — I like wine but you can always use broth or stock — then steam the mussels until they’re done. For this iteration, I char thinly sliced shallots ever so slightly to give the broth a smoky depth. I stir in butter and miso for richness and a briny smack that pairs well with the salinity of the mussels’ own juices. I’ve been steaming them in rosé lately because that’s what I have on hand, but you can use any white wine or even a bubbly pet-nat if you can bear to sacrifice a cup of it to your dinner gods. Start to finish, it’s done in 25 minutes, which is just long enough to toast some bread for yourself and for your partner to reheat whatever they’re going to eat while you enjoy your perfect seafood party for one. Time 25 minutes Yields Serves 1 window.fbAsyncInit = function() { FB.init({ appId : '119932621434123', xfbml : true, version : 'v2.9' }); }; (function(d, s, id){ var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) {return;} js = d.createElement(s); js.id = id; js.src = "https://ift.tt/1sGOfhN"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); The post Coronavirus cooking: Easy mussels recipe appeared first on Sansaar Times.

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