SEAFOOD NIGHT

CLAMS IN WHITE WINE SAUCE

MUSSELS IN GARLIC CREAM SAUCE



SHRIMP AND SCALLOPS IN CAJUN BUTTER

 Seafood extravaganza!!  Sometimes you just have to have a seafood night.  I was able to catch a good sale, so it was time.  This is much better than and cheaper than Red Lobster.

CLAMS IN A WHITE WINE SAUCE
1 sack of little neck clams ( 40 - 50)
1 stick of butter
1/2 cup minced garlic - use less if you are not a fan
1/2 cup minced onion
1/2 cup minced parsley (Italian)
3 cups white wine
Parmesan cheese

Inspect the clams and wash them, first.  Soak them in cold water in refrigerator for at least one hour.  Saute butter and onions until clear, add garlic for one minute.  Drain clams, discard any dead ones.  Place clams in butter pan for 5 minutes, stirring to coat well.  Add wine, and boil for 5 minutes with a lid on.  Remove from heat, add parsley.  Stir and serve over pasta.  Garnish with a little Parmesan cheese.


MUSSELS IN GARLIC CREAM SAUCE
2 pounds of mussels
4 Tbl butter
1/4 cup minced garlic
1 cups of white wine
4 shallots, sliced thin
1 cup of cream
2 Tbl cornstarch
parsley for garnish

Inspect mussels and smell them. Rinse with cold water, and de-beard them (just pull the beard out).  Saute butter and shallots until clear, then garlic for one minute.  Add mussels, and coat with sauce.  Add wine, cook for 5 minutes.  Mussels should all open up.  Combine heavy cream and cornstarch.  Remove mussels from pan, then add cream mixture.  Whisk until smooth.  Replace mussels, and stir to coat the mussels.  Garnish with parsley.  Serve over pasta.


SHRIMP AND SCALLOPS IN CAJUN BUTTER
1 pound shrimp, peeled
1 pound sea scallops, drained
1 stick of butter
1/2 cup onions, minced
2 pcs of garlic, smashed
2 Tbl cayenne pepper
1 tsp each black pepper, thyme, white pepper

Melt butter, saute onions until clear, add garlic.  Add shellfish and spices cook 3 minutes. Stirring gently as you go.  Remove from heat, garnish with parsley.  Serve over rice.
You can add a little white wine, if you have some open.

A COUPLE OF TRICKS
When cooking with wine, only use wine that is drinkable.  It can be cheap.  I use Sutter Home.
Purchasing fresh shellfish.  Make sure that it is covered with ice prior to purchasing.
Fresh seafood comes from the ocean, it should smell like the ocean.  If it smells bad, don't use it.
When in doubt, THROW IT OUT! 
Clams, oysters, and mussels should be alive when purchased in the shell.