Archive for the ‘seafood’ category

Baked butter garlic oyster

February 20, 2011

I have Spring Fever…I mean serious Spring Fever.  I’m ready for flip flops and sundresses and especially dinner outside!  I can’t imagine living in an area that doesn’t have seasons because although I complain about the winter a lot, it really doesn’t last too long in North Carolina and it really does make the Spring weather that much sweeter!  This Saturday was a wonderful  70 degrees out.  I almost wasn’t sure what to do with myself because I certainly didn’t want to be inside.  I therefore spent my day wandering around Charlotte just to be outside, however before I knew it it was almost 5 and I had hardly thought about food (which is quite strange for me!).  It was the perfect time to sit outside with a glass of wine and oysters.  I LOVE oysters!  There are so many things you can do with them.  We had a week in culinary school that was spent on seafood and I think I ate about 100 oysters that week and now I just crave them!  Once you get through the shucking process (the darn things definitely got the best of me with a couple scrapes), they are just a simple yet delicious dish.    Let your imagination run wild with them, whether you like them raw or cooked, but until you figure out how you like them-here’s my suggestion.


Baked butter and garlic oysters

  • about 8 oysters, shucked
  • about half a stick of unsalted butter
  • 2 minced garlic cloves
  • about 1/4 cup chopped parsley
  • 1tsp minced chives
  • 2 tbs. parmesan
  • 1/2 lemon squeezed

Melt butter in a small sauce pan and add garlic.  Saute garlic for about 1 minute until it become fragrant.  Add the rest of the ingredients and stir about another minute or two and remove from heat.  Spoon into oysters  (leaving about 1 tsp in the bottom on the pan) that are shucked and layed out in a oven-proof dish.  Preheat oven to 350 degrees.  Slice a french bread baguette into a slice per oyster and dip slices into remaining butter in pan and arrange around the outside of the oyster dish.  Bake about 12 minutes and once they have slightly cooled spoon oysters on baguette slices and enjoy!


Mussels with Saffron and Mustard

November 28, 2010

Happy belated Thanksgiving!  For all of us foodies, this is the best holiday.  One that is dedicated to cooking all day and night to feast until your buttons pop and you don’t even have to feel guilty…I mean after all it is a holiday!  So therefore I have had a fabulous couple days of eating delicious food.  I was too busy enjoying all of our Thanksgiving traditional dishes to take pictures or worry about posting about them, but this dish I made before Thankgiving in order to stretch out my stomach in the sense of exercising before a marathon…I mean you have to train!  This recipe was from Thomas Keller’s Bouchon cookbook.  Thomas Keller is such a genius in the kitchen that I find myself wanting to cook all his recipes in order to get a glimpse of that, but for now I’ll start with this one!

Mussels with Saffron and Mustard

adapted from Thomas Keller’s Bouchon

  • 12 tablespoons (6 ounces unsalted butter)
  • 1/2 cup minced shallots
  • 24 cloves Garlic Confit (recipe follows)
  • 1 tablespoon plus 1 teaspoon minced thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup Dijon mustard
  • 2 cups dry white wine, such as sauvignon blanc
  • 4 pinches saffron threads
  • 4 pounds small mussels, preferably bouchot
  • 1/4 cup plus 2 tablespoons minced Italian parsley
  • Freshly ground black pepper

Melt the butter in a large pot over medium heat. Add the shallots, garlic, thyme, salt, and white pepper, reduce the heat to low, and cook gently for 1 to 2 minutes, or until fragrant. Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add the saffron, cover the pot, and remove from the heat. Let the broth steep for at least 5 minutes. (The broth can be allowed to sit for a few hours at room temperature.)

To Complete: Rinse the mussels under cold water; scrub them if necessary to clean them. Pull off and discard the beards.

Bring the broth to a simmer over high heat. Add the mussels and stir to combine. Cover and cook for about 2 minutes, or until the mussels have opened.

Toss the mussels with the parsley and a few grindings of black pepper. Serve immediately in large shallow bowls, with some crusty bread.

Garlic Confit

Makes 2 cups

  • 1 cup peeled garlic cloves (about 45 cloves)
  • About 2 cups canola oil

Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan and add enough oil to cover them by about 1 inch—none of the garlic cloves should be poking through the oil.

Place the saucepan on a diffuser over medium-low heat. The cloves should cook gently. Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.

Refrigerate the garlic, submerged in the oil, for up to a month.