Mussels, Clams and Shrimp in Vermouth Broth

I have been craving this dish ever since we randomly put it together with my sister and brother-in-law over the July 4^th weekend.  I thought ... why did we not take pictures?  Now that we tried it again and the dish has been perfected you can check it out! 

If you are a fan of a bunch of fresh seafood in a slightly spicy broth this is for you.  I asked Tom what his favorite part was … thinking it would be one of the shellfish … and he said everything was incredible but the broth was the part that made it all come together!

Now for those who like white wine, definitely switch it out for the vermouth because it would work great too.  It can either be an appetizer for a bunch of people to share or as a main dish with garlic bread and salad.  Really easy and never disappoints!

 

Mussels, Clams and Shrimp in Vermouth Broth Recipe

Recipe and photos by FT – Food Tasty! 

serves 2

10 mussels

10 clams

6 medium shrimp (peeled and deveined)

½ tomato finely chopped

½ onion finely chopped (I used red, but use whatever you have and like best)

3 cloves garlic minced

¾ cup dry vermouth (wine works as well)

2 - 4 tbls olive oil (depending on the pan size)

2 tsp red pepper flakes

salt and pepper to taste

optional (2 tbls of butter)

Squeeze of fresh lemon juice

Let’s start with cleaning all of the seafood and set it aside.  (Just keep on ice if you aren’t going to get the rest of the prep done in a timely manner.)  Pull mussel beards (small extra piece outside of shell) if necessary.  And all shells need to close on clams and mussels or throw those away.  Basically, if you tap them with your finger and they don't close ... toss them!

Heat grill to medium high and put tin foil over the grill grates to place the pan or just use cast iron.  Add olive oil and red pepper flakes (I like the grill since it is summer and the time to be outside!).   Make sure you use the saucepan lid because it really evens out the cooking time. 

Everything is set so add onions for two to three minutes and then add garlic for another minute.  Now it is time to add vermouth and bring to a strong simmer.  Once at a simmer add clams and cook for 7 minutes (It takes longer then you think), then add mussels for another 3 minutes.  Now it is time for the shrimp and tomatoes.  (Add butter now too if you would like to make it a little richer!)  Let them cook until shrimp is pink (don’t over cook!).  Pour everything into one big bowl for serving and squeeze with a little fresh lemon juice.

Serve with garlic bread and salad for the perfect sides!  The bread is great to have with a little of the vermouth broth!

 Onion, garlic and red pepper with vermouth

Clams are introduced to the sauce

All of them cooking mid way through the process ...

Finished dish with the garlic bread on the edge of the grill!

 Enjoy!

Sheri

One Fish, Two Fish, Three?

We have been eating really well over the last couple months but unfortunately we have been too busy to share all of the great food!  This should get us back on track with some new ideas now that summer has settled down and is in full swing.  You can make all of the fish recipes together or individually and any way you decide it will be fantastic! 

We were in the mood for fish but couldn’t decide what to do, so when that happens the only thing to do is just make a few small plates.  That is what we did with a fish variety with different flavors for each one.  The wild sockeye salmon was the first choice (since it is good for you and we lately have grown to really enjoy it), California white sea bass (never had but appeared similar to mahi mahi) and I know we aren’t supposed to eat Chilean sea bass (but it is too good) so also added that to the menu! 

The most important thing about each one is … on the salmon - add a small amount of brown sugar and it works wonders on the fish!  … on the California – the vinaigrette is the perfect addition to a grilled fish! … the Chilean (or any other filet for that matter) the garlic, lemon and olive oil drizzle at the end of grilling is just too good!

Wild Sockeye Salmon Recipe

Recipe and photos by FT – Food Tasty! 

(1 filet serving)

1 6oz filet (other salmon can be substituted)

½ tsp brown sugar

¼ tsp hot curry powder (you can leave this out if you don’t like curry)

½ tbls olive oil

Preheat oven to 200 degrees.  Mix together the above ingredients and spread on each side of the salmon.  Let marinate for about 30 to 45 minutes.  Roast slowly for 20 – 30 minutes. 

California White Sea Bass Recipe

Recipe and photos by FT – Food Tasty! 

(1 filet serving)

1 6oz filet (mahi mahi or another similar fish can be substituted)

Marinade

½ tsp paprika

½ tsp cumin

¼ tsp salt / pepper

Vinaigrette

½ lemon - juice

½ lime – juice

1 tsp red wine vinegar

1 tsp olive oil

1 tsp honey

¼ onion chopped

1 jalapeno chopped

Cilantro – garnish

Mix above ingredients for marinade together and spread on both sides of the filet.  Let marinade for 30 – 45 minutes.  Preheat grill to medium high.  Grill filet for about 4 minutes each side and make vinaigrette with above ingredients.  Once fish is cooked, top with vinaigrette and marinade for 30 minutes.

Chilean Sea Bass Recipe

Recipe and photos by FT – Food Tasty! 

(1 filet serving)

1 6oz filet (there is no substitute for this sea bass!)

Marinade

½ tsp paprika

½ tsp garlic

½ tsp lemon pepper

½ tsp onion powder

¼ tsp salt / pepper

Drizzle (for no other good term)

½ lemon - juice

2 cloves finely chopped garlic

1 – 1 ½ tbls olive oil (butter for something even better!)

Mix above ingredients for marinade together and spread on both sides of the filet.  Let marinade for 30 – 45 minutes.  Preheat grill to medium high heat.  Saute the “drizzle” for a few minutes to get combined (don’t over cook garlic!).  Grill for 4 minutes and then turn over.  Once you turn over the filet, drizzle the olive oil mixture over the fish and let cook for a couple more minutes. 

Seasoning for the fish

Fish ready to be seasoned

Salmon with just a little of the brown sugar seasoning

 Marinade for after the California sea bass is cooked

 California sea bass on the grill

California sea bass with the marinade

Chilean sea bass "drizzle" getting ready

"Drizzle" going on

After the "drizzle"...

All three together

 All of these are great, but the “drizzle” makes the Chilean even better than expected.  

Enjoy!

Sheri

Spanish Beans and Clams

I have been craving clams for a while now and finally went to Bob's Seafood (best STL seafood place) to pick some up.  They definitely did not disappoint!  My go to clam recipe is linguine and clams, which I will have to put on FT sometime soon, but this time I decided to try something different.  After looking around for a while I came up with this recipe and will come back to it again for entertaining purposes since it was so good and not hard to make.  
  

Recipe adapted from The Heart of New England and photos by FT - Food Tasty!

Beans                                                                                            
Four generous portions:

1 pound dried beans, such as pinto, navy or lima, rinsed and soaked overnight (I used Great Northern beans since they are my favorite) or boiled as below
1 medium onion, diced
6 cloves garlic, minced
2 bay leaves
3 tablespoons extra virgin olive oil
1 carrot, peeled and sliced
2 teaspoons sea or kosher salt

Rinse and soak the beans overnight or cover with water and bring to a boil for 
15 minutes and then remove from heat and soak for 15 minutes. Drain the 
beans and place all ingredients except the salt into a pot and add water to 
cover by 1 ½ inches.

Bring the beans to a boil and then reduce the heat so that they just simmer. 
Skim off any foam. Cook them, loosely covered, until done, 1 – 2 hours, 
checking occasionally to add water if necessary. Add the salt and set the beans 
aside.

Clams:

24 littleneck or mahogany clams, rinsed and soaked in heavily salted water for 
1 hour
6 cloves of garlic, chopped
1 medium onion, diced
1/3 cup extra virgin olive oil
Generous pinch of saffron (I didn't use this)
1 tablespoon Spanish paprika (not smoked)
¼ cup chopped parsley
1/3 cup dry white wine (I used dry vermouth)
1 teaspoon red pepper flakes
Coarsely ground black pepper to taste
Sea or kosher salt, as needed

Heat a large heavy sauté pan over medium-high heat. Add the olive oil, and, 
when the oil shimmers, add the onion, garlic and pepper flakes. Stir until the 
onions are soft but not browned. Add the clams, cover the pan and cook, 
shaking the pan occasionally until the clams are opened. If smaller clams open 
soon, remove them and set them aside.

When all clams are opened, return any previously removed. Spread the 
paprika and parsley over the clams, add the saffron to the wine and add to the 
pan, along with several grinds of black pepper. Cover and cook for five 
minutes.

Reheat the beans in a large sauté or frying pan while the clams finish.

Pour the clams and all juices and contents over the beans and stir the juices 
into the beans. Serve with the clams on top of the beans.

Traditionally, this is served with crusty bread and a full bodied white wine.
Click here for a printable version of this recipe.
Enjoy!  Sheri

Beans soaking night before.

Ingredients for the beans.

Ingredients being sautéed for beans.

Beans cooking.

Ingredients for clams.

Clams rinsed and ready to cook!

Ingredients being sautéed for clams.

Clams added but not open yet.

Clams are opening!

Beans are ready to add.

Beans and Clams together!

Broiled Tilapia with Tomato Salsa

Tilapia is such a versatile fish that can be prepared in so many different ways like grilling, baking, broiling or frying.  Today, I decided to broil it since it cooks really fast and more importantly, it is way too cold outside to hit the grill!  If you are a mild fish lover then tilapia is a good one to try out.  This dish is pretty simple but still is fresh and has a lot of flavor.  The marinade really enhances the tilapia and could also be used for other seafood options in the future. The simple salsa brings it all together, so don’t skip that part!   

Broiled Tilapia with Tomato Salsa Recipe

Recipe and photos by FT – Food Tasty! 

serves 2

2 – tilapia filets (4 – 6 oz)

Marinade

1/3 cup olive oil

1 tbls lemon juice

1 tbls chopped parsley

2 cloves minced garlic

1 tsp black pepper

½ tsp salt

Tomato Salsa

1 large tomato diced

1 jalapeno seeded diced

2 tbls finely chopped red onion

1 tbls chopped cilantro

2 tbls lime juice

1 tbls lemon juice

salt and peper to taste

In dish or small bowl, combine olive oil, lemon juice, parsley, garlic, salt and pepper and whisk together.  Add tilapia to dish to marinade or pour into plastic bag and add fish to marinade.  Place tilapia in refrigerator for one hour to let the marinade do its work. 

In a medium bowl, combine tomato, jalapeno, red onion, cilantro, lime juice, lemon juice and salt and pepper.  Let rest while the fish is marinating so the flavors all come together.

Remove the tilapia from the marinade and broil on high for 4 minutes per side.  Don’t over cook the fish or it will become dry.  Serve the tilapia topped with tomato salsa.

Click here for a printable version of this recipe.

I also put together a little sweet potato hash mix that was great with this dish. 

Sweet Potato Hash Recipe

Recipe and Photos by FT – Food Tasty!

serves 2

½ sweet potato medium dice

1 poblano pepper medium dice

1 yellow onion medium dice

½ tsp cumin

½ tsp garlic powder

1 tsp salt

1 tsp pepper

1 - 2 tsp olive oil

Heat oven to 400 degrees.  Combine sweet potato, poblano pepper and onion on baking sheet.  Sprinkle with cumin, garlic powder, salt and pepper.  Add olive oil and toss to evenly coat ingredients.  Bake for 20 – 30 minutes until sweet potato and vegetables have a little brown crust on top.  Serve as a side dish. 
Click here for printable version of this recipe.

Here it is all together.  Enjoy!

 Sheri