It was just barely 3 nights after Thanksgiving and we were turkey-ed out! Love and I had been eating it for lunches and Miss GoGo was never a fan, to begin with, so I made a change. I took Miss GoGo and went and got seafood, so we could do a Seafood Night!
I was really on the hunt for fresh green mussels, Love has raved about them and I’ve never had them. Anyways, I didn’t find them in-store visits and heard that my metro area might not have them at all, sad!, so I went with regular black mussels, clams, and a quick variety of oysters from Whole Foods. I also knew I had scallops and shrimp in the freezer that I could thaw out for dinner, so I didn’t buy those. After we finished shopping, we went home and Miss GoGo went to some TV time and I put groceries away and started thawing out shrimp and scallops.
When Love got home from work I had him start the rice for me, he’s better than I am at
it.. lol.. and I worked on washing dishes that I had made during the day. I try really hard not to have him wash my dishes when I am home and he is at work, it just seems so rude of me to make him come home and do dishes!
Once the rice was nearing its cooking end time I started peeling a head of garlic and getting the pan ready to cook the mussels and clams. Love helped me get the ratios correct as he had a great chef friend in the San Francisco area that made amazing steamed clams and knew the ratios better than I. Tossed the clams, garlic, mussels, some water, and a good helping of dry wine in the pan and let them cook to open cloudy broth perfection!
In another pan, I cooked some plain shrimp for Miss GoGo, as she is against spices right now…lol.. and gave her a plate of rice with not black teriyaki sauce, and a few shrimp that ultimate she picked over and didn’t eat.. oh well.. Once her dish was out of the pan I added butter, garlic, scallops, and shrimp over medium heat and let them cook to yummy perfection. The shrimp was cooked all the through, and the scallops were more lightly seared, but the garlic and butter caramelized and it was amazing! It was a fantastic meal topped with some bread, wine, and listening to Love reminisce and compare me to his old chef friend in a good way.
Clams, Mussels, Scallops, and Shrimp with Garlic!
- Large Pot
- Garlic Grater
- 1/2 LB Mussels
- 1 LB Clams
- 8 Large Scallops
- 15 Large Shimp
- 1 Head of Garlic
- 1 TBSP Butter
- 1 Cup Dry White Wine Needs to be dry and not sweet!
- 1 French Bread Baguette
- In a pan over medium heat add the mussels, clams, garlic, some water, and Dry white wine. It has to be dry or it will not come out right! Cover and cook over medium heat till clams and mussels start to open. Remove cover and finish cooking till broth is cloudy in color and everything is open. If they don't open, throw them out!
- Make plain boring shrimp for the picky eater. For the adults, add butter and garlic to a new pan over medium and cook for a few seconds. Add thawed shrimp and scallops to the pan and cook, stiring frequently, till shrimp are cooked through and scallops are to your liking.
- You can eat like we did at the counter from the pans or plate them in pretty bowls and eat at the table. Either way, toast some good quailty bread and dip it in the clam mussel broth while you eat.
That was Seafood Night for us, Enjoy!