Mealtime Monday – Seafood Time

Mussels, and lobster, and haddock, OH MY!

IMG_1382

I’m baaaaaaack, and I’ve been doing a lot of cooking with seafood this week!  MY FAVOURITE!  I know not everyone agrees, but I absolutely adore it, and it can be a little overwhelming to cook it, worrying about over cooking it, or not cooking it enough.  Well I say there is NO NEED to fear!  Be bold and try a new dish today!

IMG_1381WHITE WINE MUSSELS

1 lb mussels

2 tbsp olive oil

2 tbsp butter

1 small/medium onion

3 cloves garlic

1 cup white wine

parsley

Scrub the mussels in their shells and let them sit in a bowl of salt water (1 tbsp salt per quart).  Any mussels that don’t close after you’ve scrubbed them are dead, so discard them.  Leave the mussels in the water for 10 -15 minutes while you dice the garlic and onion into fine pieces.  Melt the butter a pot with olive oil and cook the onions and garlic until translucent on medium-low heat.  Add white wine, parsley and mussels, stir and cover for 8-10 minutes.  Discard any mussels that don’t open after cooking.  Serve with some kind of crusty bread to dip in the sauce!  DELICIOUS!

Difficulty:  EASY EASY EASY

Time:  20 minutes

Taste:  Delish!

Nutrition:  Not really healthy, but sometimes you have to indulge a little!

Leftovers:  Not sure if I would advise keeping leftovers of this, I don’t know what the rule is with mussels as leftovers?

ULTIMATE SEAFOOD CHOWDER

1 large onionseafood-chowder

1 carrot

2 stalks of celery

2 tbsp butter

3 tbsp flour

3 potatoes

Water

1 or 2 boneless skinless frozen haddock fillets

1 can of evaporated milk

1 cup 5% cream

Parsley

Any and all seafood (I used the meat of 1 lobster, mussels, scallops, and baby clams)

Finely chop your onions and celery, and grate 1 full carrot.  In a large pot, melt the butter and cook the onions, celery and carrot until it is translucent.  Meanwhile, peel and cube your potatoes.  Add them to the pot and add enough water to cover the potatoes.  Cover and cook for about 10 minutes.  Add the haddock fillet(s) and the can of evaporated milk.  Cover and cook for another 5-10 minutes, encourage the fish to separate when stirring.  Add the rest of your seafood, and cream and parsley.  Let cook for about 10-15 minutes, stirring occaisionally.  That’s it, easy!  I prefer to make mine the night before, because it tastes INCREDIBLE on the second day, but it’s still great right after you make it!

Difficulty:  Easy

Time:  60 minutes

Taste:  Yummy!!! MY FAVOURITE!

Nutrition:  With all that cream and butter, it obviously isn’t THE healthiest option out there, but it’s delicious, and chock full of veggies and seafood, so what could be SO bad about that? Besides you’re only using 5% cream instead of anything richer!

Leftovers:  Even better than the night of!

Thanks for reading!

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