January, 2022.........Let the New Year begin!

Cookin Lore wrote:It sounds absolutely divine!  I love mussels!  

I just mailed a picture of my dinner.

bethk wrote:I finally got to the seafood market I like to buy from ~ 40 miles away but always fresh and good selection of fish.  I got a 5# bag of huge Key West Shrimp (frozen individually so I can take out just what I want), 2 grouper filets (frozen), 2 salmon filets (frozen), a couple dozen fresh mussels and 3 dozen little neck clams.  

I made the mussels for supper tonight.  The clams will be tomorrow ~ they're in a plastic bin over ice in the refrigerator and I have to decide what I want to do with them.

The mussels were delicious.  I did a simple prep ~ sauteed some chopped shallots in evoo & a bit of butter and then added 2 tiny tomatoes, peeled & de-seeded (I hate tomato seeds).  When the veg was soft I added 3/4 c. of some Pinot Greigo white wine and added the mussels.  They took about 3 minutes to open completely and I sprinkled over some chopped chives & parsley from my patio pots.  In that 3 minutes I boiled some angel hair pasta and toasted a couple buttered bakery rolls in the toaster oven.  It felt like a dance getting everything done at the same time!

I took the mussels out of the pan and finished the pasta for a couple minutes in the sauce/juices in the pan the mussels cooked in.  It was just enough to give the pasta some additional flavor.  Honestly, it was done SO FAST!  We both enjoyed every bite.

Looks delicious, I've never cooked mussels or clams, it's hard to get the fresh one here, Do you have to clean/brush them before cooking them?

We had a belated birthday dinner for me, I volunteered to cook, D and I were planning to go to Pinnacle Peak steak house, but with the Covid cases on the rise, we postponed it. My sister in law offer to cook, but I felt like eating some Chinese, I planned to get some Chinese take out, then I remembered I had a lot of jumbo shrimps in my freezer, so I decided to cook them, I also had some shrimp rolls in freezer, I bought some frozen dumplings/wontons, some fresh noodles. here is our delicious dinner yesterday





I sauteed some arugula ( homegrown ),, they were too bitter to be eaten as salad, less bitter when sauteed, they were good, only olive oil/butter and garlic, a bit salt and blackpepper

Cookin Lore wrote:I got a message that my iCloud storage is full.  I have no idea how I got set up for that, don't want it, and they want me to upgrade and pay them.  I think that's why it doesn't go through.  If I send it through fb Messenger can you do it?  I'm going to have to go to the Apple store to get rid of iCloud.  Dammned technology.

bethk wrote:Lest I bore you ~ be forewarned.....I took pictures of the entire cooking process tonight and I feel like telling a story.  LOL


I washed the clams to remove any sand/dirt and be sure all were tightly closed.  They were stored over ice in a bin in the refrigerator





I sauteed some shallot, red pepper flakes & finely diced tomato in a little evoo & a couple pats of butter.  I deglazed the pan with about 3/4 c. of some Pinot Grigio white wine.





Once the sauce came to a boil I added the cleaned clams & put on a lid to hold in the heat.  It took about 8 minutes for the clams to start opening.




As I saw each clam open, I removed it from the pan and put it into a bowl so I could remove the meat from the shells.







When all the clams were opened & removed from the pan, I added the drained seashell pasta and the spinach.




The shelled clams were added to heat through and mixed together.






And here is my finished supper of Seashells with Clams & Spinach

bethk wrote:I finally got to the seafood market I like to buy from ~ 40 miles away but always fresh and good selection of fish.  I got a 5# bag of huge Key West Shrimp (frozen individually so I can take out just what I want), 2 grouper filets (frozen), 2 salmon filets (frozen), a couple dozen fresh mussels and 3 dozen little neck clams.  

I made the mussels for supper tonight.  The clams will be tomorrow ~ they're in a plastic bin over ice in the refrigerator and I have to decide what I want to do with them.

The mussels were delicious.  I did a simple prep ~ sauteed some chopped shallots in evoo & a bit of butter and then added 2 tiny tomatoes, peeled & de-seeded (I hate tomato seeds).  When the veg was soft I added 3/4 c. of some Pinot Greigo white wine and added the mussels.  They took about 3 minutes to open completely and I sprinkled over some chopped chives & parsley from my patio pots.  In that 3 minutes I boiled some angel hair pasta and toasted a couple buttered bakery rolls in the toaster oven.  It felt like a dance getting everything done at the same time!

I took the mussels out of the pan and finished the pasta for a couple minutes in the sauce/juices in the pan the mussels cooked in.  It was just enough to give the pasta some additional flavor.  Honestly, it was done SO FAST!  We both enjoyed every bite.