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Pulling Mussels from a shell

Steamed Mussels, Shrimp & Sea Scallops.

This was last Sunday’s dinner.  We posted a preview pic on facebook looking for a catchy name for this pot of love.  The responses ranged from Shellfish Goodness to Seafood Delight, Call Me for Supper, and Shell-fish-pa-looza.  All of which could aptly label this fabulous dish.

Pulling Mussels from a shell

After all, what’s not to love about butter, shallot, garlic, parsley, lemony thyme, red pepper flakes, chicken broth, white wine, mussels, shrimp, sea scallops, and lemon wedges…served over linguine with garlic toast.

And the angels shall sing…

Pulling Mussels from a shell

We began with the aromatics, gently sautéed in butter, and then let it develop from there.  Once the shellfish is added to the pot, turn it up and prepare for everything to happen quickly.  Have your pasta and bread ready.  You’ll want both.  The broth is too good not to.

Pulling Mussels from a shell

It’s been over a week and I’m stilling singing the song Pulling Mussels from a Shell in my head and thinking about this glorious bowl of love.  Steamed Mussels, Shrimp & Sea Scallops over Linguine with Garlic Toast, I’m quite okay if you linger in my mind a bit longer.

Steamed Mussels, Shrimp & Sea Scallops {over Linguine with Garlic Toast}
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Seafood
Serves: 2
Ingredients
For the pasta and garlic toast...
  • 4 ounces linguine pasta
  • 1 Tbl. olive oil
  • 4 slices of bakery bread
  • 2 Tbl. butter, softened
  • 2 garlic cloves, minced
For the shellfish...
  • 1 lb. mussels
  • ½ lb. medium shrimp, peeled & deveined
  • 4 large sea scallops
  • 2 Tbl. butter
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 3-4 Tbl. fresh parsley, chopped
  • 2 sprigs lemony thyme, leaves only
  • ½ tsp. red pepper flakes
  • 1½ cups chicken broth
  • ½ cup white wine
  • fresh parsley to garnish
Instructions
For the pasta and garlic toast...
  1. Prepare pasta according to package directions, drain and toss with 1 Tbl. olive oil; reserve. Combine softened butter with minced garlic and spread on bread; reserve.
For the shellfish...
  1. Clean mussels under cold running water. Discard any with broken shells. Peel and devein shrimp. Rinse scallops. Set all aside.
  2. Heat butter in a large covered stock pot. Saute over medium low until the shallot, garlic, parsley, thyme, and red pepper flakes become tender and smell amazing. Then add the wine and chicken broth and increase heat to a gentle boil.
  3. Add mussels, shrimp and scallops and cover. Cook gently until mussels open and shrimp turn pink, about 5 minutes. Discard any mussels that do not open.
  4. Meanwhile, in a separate skillet pan fry garlic toast over medium-high until golden brown.
  5. To serve, divide pasta into two large pasta bowls. Top with assorted shellfish, a ladle of broth, a sprinkle of fresh parsley, and garlic toast.

 

 

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