Mussel Beach

Serves

6

 

 

See recipe under Appetizers


Mussels w Basil Cream  Serves 2 as entree and 4 as appetizer
Cook onion & garlic in butter in 5-6 quart heavy pot over moderately low heat, stirring, until softened, 3-5 min. Add wine and mussels and cook, covered over moderately high heat until mussels just open, 6-8 min. (Discard any that do not open) Transfer w slotted spoon to serving bowl, then transfer cooking liquid to blender w cream, basil and pepper and blend until smooth. Season and pour over mussels.

Ingredient

Quantity

Comments

Onion

1

small, finely chopped

Garlic

2

cloves, finely chopped

Butter

2

T unsalted

Wine, White

0.33

c dry

Mussels

2

lb cultivated, scrubbed and debearded

Heavy Cream

0.5

c

Basil

0.75

c loosely packed fresh

 

Mussels w Fresh Herbs  Serves 4

 

Wash mussels well in lots of cold water. Put them in a deep pot w half the butter, the onion, parsley sprigs, salt and pepper, and celery. Cover and cook over high heat about 10 min, shaking pot vigorously from time to time, until the shells open. Discard any that are still closed. Drain, reserving cooking liquid. In a skillet, melt the rest of the butter, and add herbs. Add cooking liquid and wine. Add broth and cornstarch, stirring until smooth. Reheat mussels in sauce.

 

 

Mussels

48

 

large (5 pints)

 

 

Butter

4

 

T unsalted

 

 

Onion

2

 

chopped

 

 

Parsley

4

 

sprigs

 

 

Herbs

5

 

-6 c (parsley, tarragon, etc)

 

 

Celery

2

 

stalks, chopped

 

 

Wine, White

0.5

 

c

 

 

Stock

0.5

 

c

 

 

Cornstarch

1

 

T

 

 

Oyster Pan Roast

Serves

2

 

 

In a metal bowl or a double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2T butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 min. Add cream and bring barely to a simmer (do not let boil). Put toast in 2 bowls and top w remaining butter. Ladle oysters over and sprinkle w paprika.

 

 

Oysters

16

 

freshly shucked w .5 c of their liquor

 

 

Chili Sauce

2

 

T

 

 

Wine, White

2

 

T

 

 

Worcestershire Sauce

2

 

tsp

 

 

Celery Salt

0.25

 

tsp

 

 

Butter

4

 

oz unsalted

 

 

Heavy Cream

0.5

 

c

 

 

Bread

2

 

slices, crusty, toasted

 

 

Oyster Salad

Serves

 

 

See Salad

 

 

Oysters, Butter Braised on Greens

Serves

4

 

 

Heat 1 T butter in 12" skillet over moderately high heat until foam subsides, then lightly brown bread in butter on both sides. Put toasts on plates and top w mesclun. Add 1 T butter to skillet, then cook shallot, stirring, over moderate heat until softened and beginning to brown, 2-3 min. Add vinegar and cook, swirling skillet frequently, until vinegar is reduced to about 1 T. Add oysters and remaining 3 T butter and cook, swirling skillet frequently, until oysters are plumped and butter is incorporated into sauce, about 2 min. Remove from heat and season. Spoon oysters and sauce over mesclun.

 

 

Butter

5

 

T unsalted

 

 

Bread

4

 

1/2" thick diagonal slices French

 

 

Greens

2

 

c mesclun (baby greens)

 

 

Shallot

1

 

finely chopped

 

 

Vinegar

3

 

T Sherry

 

 

Oysters

1

 

pint, shucked medium

 

      

         Oysters, w Mignonette Ice

         Combine first 6 ingredients in large bowl, stirring until sugar dissolves. Pour mix into a shallow dish.  Freeze, uncovered, 3 hours or until firm. Flake ice mix w fork.  Shuck oysters, discarding top shells; run knife under meat to release.   Place half shells on serving platter lined w rock salt. Spoon 1 tsp mignonette ice onto each oyster; serve immediately.

Red wine vinegar

1 c

Red wine, dry

½ c

Shallot

1 T minced

Sugar

1 tsp

Salt

½ to ¾ tsp

Pepper

¼ tsp fresh ground

Oysters

24

Rock salt

 

 

 

 

       Oysters, Roasted                                                                          Serves

 

 

Preheat broiler. In large roasting pan spread 1/2" layer of salt for stabilizing shells. Remove oysters from shells. Clean and dry shells and arrange on salt. Divide oysters among shells and broil 3" from heat 4 minutes. Serve w roasted pecan pesto.

 

 

Salt

Kosher

 

 

Oysters

16

 

on half shell

 

 

Pasta alle Vongole

Serves

 

 

See Pasta

 

 

Pinochet

Serves

8

 

 

Mix eggplant, tomatoes, radishes, green pepper and scallions. Cover w white wine and season w Tabasco, oregano, basil and bay leaf. Simmer till thick. Sauté squares of firm white fish. Serve w sauce and crumbled bacon.

 

 

Fish

 

 

Eggplant

1

 

chopped

 

 

Tomatoes, Cherry

4

 

chopped

 

 

Radishes

4

 

chopped

 

 

Pepper, Green

1

 

chopped

 

 

Onions, Green

4

 

chopped

 

 

Wine, White

 

 

Hot Sauce

 

 

Oregano

 

 

Basil

 

 

Bay Leaves

1

 

 

Bacon