Wednesday, November 16, 2011
Very few things in life give me as much pleasure as putting a smile on people's faces with my food. Particularly, my husband's face :) Those days that he is down and out and needs a pick me up...I know the shortest distance is to his stomach! 90% of the time this remedy calls for seafood; my husband’s favorite food of all time. I was on the phone with my husband shopping at my favorite grocery store when I noticed that he was not in a particularly pleasant mood. I knew this called for an arsenal of seafood!
This particular dish I made on a warm September afternoon. I wanted to make him something healthy yet still allow him to feel like he indulged. The dishes’ simple flavors combine and form an incredible broth perfect for dipping a whole wheat crostini into.
Tuscan Mussels and Shrimp
* Like all seafood mussels can be extremely dangerous if they are not fresh. Sorting through them is crucial. Stick them under cold running water and pick through, discarding any shells that refuse to close. If they are open then they are already dead. Scrub the remaining ones with a sponge to remove any access dirt. They all have a grassy looking "beard" attached to their shells, tear that off as well.*
1 Pound of Mussels, Washed and Sorted
6 Large Shrimp; Shells and Veins Removed
4 Large Garlic Cloves; Minced
1 Shallot Diced Finely
Juice of Half a Lemon
3 Scallions Sliced on the Bias
2 Tablespoons Chopped Parsley
1 Cup of Wine
1/2 Cup Canned Diced Tomatoes
1 Pinch Red Pepper Flakes
2 Tablespoons Olive Oil
2 Pieces of Whole Wheat Bread, Toasted, Rubbed Down with Garlic Cloves
Salt and Pepper to Taste
1. In a wide and deep pot combine olive oil, shallots, garlic and red pepper flakes. Allow to sweat for a couple of minutes until fragrant and transparent, but not brown.
2. Add in shrimp and sautee for two minutes.
3. Add in mussels, white wine, tomatoes, lemon juice and scallions; toss everything to combine. Cover with tight fitting lid and allow to cook for 4 minutes untouched.
4. Remove lid and move everything around, if all the mussels are opened, poor into a deep bowl, sprinkle with parsley and serve with toasted bread!
Dip, slurp and enjoy!