Evening kids! 2nd post of the day! Since the last time we talked, the family, including the dog, went on a nice hike at our local park. We came home and I started cooking this amazing dinner.
Earlier today we all went grocery shopping. I noticed some peeled and deveined shrimp were on sale, so I decided to make shrimp pasta tonight. Then I saw some nice clams and mussels and decided to add them to the mix. The girls were in an especially good mood and promised to try a bite of everything. Verdict? They both LOVED the clams!! Katie loved the shrimp. Becca tried a bite after I promised I would never make her eat another bite of shrimp in her life if she tried it; she just shrugged her shoulders at it. She is just not a fan. They both ate the mussels, but BEGGED for more clams. Next pasta seafood…linguine and clams. Be on the lookout for it =)
Garlic Seafood Pasta
1 stick of butter
1/2 cup of olive oil
1/2 onion, chopped
3 cloves garlic, crushed and minced
1/2 cup white wine
Start a pot of salted boiling water.
Melt 1/2 a stick of butter and 1/4 cup of olive oil in a med/large sized dutch oven or heavy pot. Add in onions and cook down for about 5 minutes. Add in garlic and cook about 3 minutes.
Meanwhile, add in pasta to the boiling water.
Add the wine to your garlic and onions. Add the rest of your butter and olive oil. Mix well.
Add the clams to the garlic butter sauce; they should cook about 10 minutes total. 2 minutes later add your mussels; they should cook about 8 minutes total. In 2 more minutes, add your shrimp. They just need about 6 minutes to cook.
Just when your shrimp are turning pink, add in the pasta and a cup or so of starchy cooking water. Mix well and cook for another couple of minutes. When your pasta is perfect, you are ready to eat!
***do not eat any shellfish that has not opened***
***freeze the shells so you can make this…https://funfoodiefamily.com/2014/01/19/seafood-stock-2/
My lunch today was pretty special. I was at the grocery store and passed by the seafood department. There were these little clams and mussels that seemed to be calling my name. I decided to get some. Then I noticed the shrimp and lobster tails were on sale, so I bought a small serving of each.
I decided to cook them in this creamy rich sauce. Garlic and butter go hand and hand with seafood. I had juice running all down my arms and face. I loved sopping up all that juice with my crusty bread. In Italian, that is called “scarpetta.” You could serve this with pasta or on top a fresh bed of sauteed veggies. Me? I just loved enjoying all the flavors of the seafood and garlicky butter. So succulent!
Seafood Steamed in Garlic, Butter, and Wine
1 lobster tail
3 cloves garlic
3/4 stick of butter
splash of white wine
In a large pot (I used a circular dutch oven)
melt your butter
cook your garlic for about 3-4 minutes
add your wine- cook down for about 3-4 minutes
add all your seafood
stir, put a lid on it
cook for about 6 minutes or until all the clams and mussels have opened (throw out the ones that do not open) Your shrimp should be pink and your lobster tail should be red
Serve with a side of crusty bread for sopping up all that delicious juice!
Who needs a fancy overpriced French restaurant (well, I would like to go to one in France one day) when you can make an amazing date night at home…
MUSSELS WITH WHITE WINE AND LEMON AIOLI