Seafood

Oyster Stew

December 13, 2010

Oyster Stew

INGREDIENTS

2 Chopped Green Onions

3 Tablespoons Unsalted Butter

12 Ounces Undrained Fresh Raw Oysters

1 Quart Half & Half

¼ Teaspoon Kosher Salt

¼ Teaspoon White Pepper

1/8 Teaspoon Cayenne Pepper

Oyster Crackers for Serving

Slice Green Onions for Garnish

Saute the onion in butter until tender and then add the remaining ingredients.  Cook over a low heat until the edges of the oysters begin to curl and mixture is hot, but NOT boiling.  Serve oyster stew with crackers and garnish with diced green onions.

Spaghetti With Mussels

December 13, 2010

Spaghetti With Mussels 

INGREDIENTS

½ Cup Extra Virgin Olive Oil

5 Thinly Sliced Garlic Cloves

1 Cup White Wine

2 Pounds Small Mussels (Scrubbed & Debearded)

1 Pound Spaghetti

¼ Cup Finely Chopped Italian Parsley

Salt & Freshly Ground Black Pepper

1 Tablespoon Red Pepper Flakes

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.  In a 12 inch sauté pan, heat the olive oil over medium high heat.  Add the garlic and cook until light golden brown (for about a minute).  Add the wine and raise the heat.  Bring to a boil and then add the mussels.  Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes).  Meanwhile, drop the pasta into the boiling water and cook until al dente.  Drain well.  Add the pasta to the pan with the mussels and cook over high heat for 1 minute.  Add the parsley and season with salt and pepper to taste.  Sprinkle with red pepper flakes and serve immediately. 

 

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