Recipes

Mussels With White Wine

Steamed Mussels with Tomato and Garlic Broth

YIELD  Makes 4 servings

INGREDIENTS

 

  • Lemon aioli:
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 teaspoon (or more) fresh lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Mussels:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 4 pounds mussels, debearded, scrubbed
  • 2 teaspoons fresh thyme leaves
  • Sliced country-style bread, toasted (for serving)

 

For lemon aioli:

1. Whisk egg yolk, garlic, and lemon juice in a medium bowl.
2. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired.

3. Cover; chill.

DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

 

For mussels:

1. Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes.

2. Add garlic and cook, stirring often, until fragrant, about 1 minute.

3. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes.

4. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

5. Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium.

6. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.

 

Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

YIELD  Makes 4 servings

INGREDIENTS

 

  • 1/4 cup olive oil
  • 1 onion, chopped fine
  • 6 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried red-pepper flakes
  • 4 pounds mussels, scrubbed and debearded
  • 1/8 teaspoon fresh-ground black pepper Salt, if needed Garlic Toast (optional)

 

 

 

1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.

 

2. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.

 

3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.

SALMON WITH LEMON, CAPERS AND ROSEMARY

 

INGREDIENTS

  • 4 ( 6 OZ. ) SALMON FILLETS
  • ¼ CUP EXTRA VIRGIN OLIVE OIL
  • ½ TSP. SALT    ½ TSP. PEPPER
  • 1 TBSP. MINCED FRESH ROSEMARY LEAVES
  • 8 LEMON SLICES
  • ¼ CUP LEMON JUICE ( ABOUT 2 LEMONS )
  • ¼ CUP LEMON JUICE ( ABOUT  1 LEMON )
  • ½ CUP MARSALA WINE  ( OR WHITE WINE )
  • 4 TSP. CAPERS
  • 4 PIECES OF ALUMINUM FOIL

 

 

 

 

DIRECTIONS

  1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper and rosemary.
  2. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
  3. Top each piece of salmon with 2 lemon slices, 1 tbsp. Of lemon juice, 2 tbsp. Wine and 1 tsp. Capers.
  4. Wrap up salmon tightly in the foil packets.
  5. Place on a grill pan over medium – high heat or preheat a gas or charcoal grill.
  6. Place foil on hot grill and cook for 10 minutes for a 1” thick piece of salmon.
  7. Serve in foil packets

MUSSELS, SCALLOPS AND SHRIMP IN SPICY TOMATO BROTH

 

INGREDIENTS

  • ¼ CUP OLIVE OIL
  • 5 GARLIC CLOVES, MINCED
  • 1 BAY LEAF
  • 1 TSP. DRIED CRUSHED RED PEPPER
  • 1 CUP DRY WHITE WINE
  • 1 (28 OZ) CAN DICED TOMATOES
  • 24 MUSSELS ( ABOUT 1 ½ LBS.)
  • 20 LARGE SHRIMP ( ABOUT 1 LB.) PEELED, DEVEINED, BUTTERFLIED
  • 20 SCALLOPS ( ABOUT 15-20 LARGE OR 1 LB.)
  • ½ CUP TORN FRESH BASIL

 

 

 

DIRECTIONS

  1. Heat the oil in a heavy large pot over medium heat.  Add garlic, bay leaf and crushed red pepper.  Saute until garlic is tender about 1 minute.
  2. Add wine and bring to a boil.  Add tomatoes.  Bring to simmer.  Simmer until tomato begins to break down and flavors blend about 5 minutes.  Stir in mussels.  Cover and cook until mussels open  (about 5-7 minutes).
  3. Using tongs, transfer mussels to serving bowls.
  4. Add shrimp and scallops to simmering tomato broth.  Simmer until shrimp and scallops are cooked through about 1 ½ - 2 minutes.  Divide shrimp and scallops and tomato broth among bowls.
  5. Serve over cooked pasta, if desired.

SALMON WITH ANCHOVY GARLIC BUTTER

 

INGREDIENTS

  • 3 TBSP. UNSALTED BUTTER, SOFT
  • 4 ANCHOVY FILLETS, MINCED
  • 1 FAT GARLIC CLOVE, MINCED  (OR 2 SMALL ONES)
  • ¼ TSP. COURSE KOSHER SALT
  • FRESHLY GROUND PEPPER
  • 4  (6-8 OZ.) SKIN-ON SALMON FILLETS
  • 2 TBSP. DRAINED CAPERS (PATTED DRY)
  • ½ LEMON

 

 

 

 

DIRECTIONS

  1. Heat oven to 400 degrees.  In a small bowl, mash together butter, anchovies, garlic , salt and pepper.
  2. In large ovenproof skillet, melt about ½ the anchovy butter.  Add fish, skin side down.  Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks.  Add capers to the bottom of pan and transfer to oven.  Roast until fish is just cooked through, 8 to 10 minutes.
  3. Remove pan from oven and add remaining anchovy butter to pan to melt.. Place salmon on plates and spoon buttery pan sauce over the top.  Squeeze lemon half over the salmon.

GRILLED BUTTER-BASTED HALIBUT WITH CAPERS

(OR TRY IT WITH ARTIC CHAR OR SALMON!)

 

INGREDIENTS

  • 4 SERVINGS
  • 4 - 8OZ. PIECES OF HALIBUT OR (ARTIC CHAR OR SALMON)
  • SALT AND PEPPER
  • 2 TABLESPOONS OLIVE OIL
  • ¼ CUP (1/2 STICK) UNSALTED BUTTER
  • 4 SPRIGS THYME
  • 2 CLOVES GARLIC PEELED, CRUSHED
  • 3 TABLESPOONS DRAINED CAPERS

 

 

 

DIRECTIONS

  1. Season fish with salt and pepper. In a skillet, over medium heat, add butter, thyme sprigs, capers and garlic and cook until garlic is browned but not burnt. Set pan aside.
  2. Grill fish on an well oiled grill. This will prevent the fish from sticking to the grill. Grill halibut ( 5-6 minutes on both sides) salmon (10-15 minutes on skin side) and artic char ( 3 minutes on skin side and 1 minute on other side) .
  3. Divide fish on plates and spoon butter sauce over each piece.

Hours of Operation

Mon-Sat: 8 a.m. to 6 p.m.

Sun: 10 a.m. to 4 p.m.

Hours of Operation

Mon-Sat: 8 a.m. to 6 p.m.

Sun: 10 a.m. to 4 p.m.

Contact Details

Address: 293 Robbins Ln.

Syosset, NY 11791

Phone: 516-681-3474