Category Archives: shellfish

Mussels & Clams Pastis

mussels pastis

BiRite Market opened up a location a short bike ride from my house, and I’ve made it an excuse to shop in smaller quantities and incorporate the exercise of going to the store as an excuse to make even fresher meals. These beautiful PEI mussels were filled to the edge of their shells with meat, the freshest I’ve seen in a long while and exceptionally tender.

When shopping for shellfish, always make sure your shells are not broken (throw the mussel out if it is!), that they close when you agitate them, are free of debris on the outside (scrub them with cold water), and that you toss any that don’t open after cooking (though a small crack open is perfectly fine!).

In case you have not cleaned or bought bivalves before, here’s what I do to clean them up and inspect them:

How to Clean Mussels and Clams

1) Bring them home immediately, and if you aren’t using them in the next hour, open up their bag and put them in the refrigerator so they can breathe, or set them on ice and leave them out, as they do in the store. Always buy them the same day you intend to cook them.

2) 30 minutes to 1 hour before cooking, place them in very cold fresh water and leave them unagitated for at least 10 minutes. They will relax, open up, and use the fresh water, thus rinsing out any sediment, sand, etc from the inside of their shells.

3) Before removing them from the water, inspect each mussel or clam for any missing chunks, major cracks, etc. If it has an imperfection, throw it out. If it does not close when you handle it, throw it out. Even when buying from a quality fishmonger, you’ll likely have 1-2 that get thrown out before cooking.

4) Next, if especially dirty, replace the cleaning water and recover in very cold water. Remove any “beards” or seaweed looking bits that are hanging out the side of the mussels shells. Do this with a quick jerking action down towards the thickest side of the mussel. It will take a little effort, especially if they are very fresh. Strain them and cook them within 20 minutes or so!

Mussels & Clams Pastis Recipe

Serves 2

1.5-2lb of mussels and clams
2 T olive oil
1 large shallot, chopped finely
2 cloves garlic, minced
1/2 C white wine
1 C Pernod or other anise liquor
2 T fresh parsley, roughly chopped
salt & pepper

In a large pan that will fit all of the mussels and clams, add the olive oil and heat to medium. Add the garlic and shallot, cooking until nearly translucent or beginning to be translucent, but not caramelized or browned. Add some salt, the white wine and pernod, and reduce slightly, raising heat immediately to high or medium high.

Add the mussels and/or clams and cover, cooking about 2 minutes before checking. Cover again if they are not all or mostly opened. When all are opened, remove lid and stir well, adding fresh cracked pepper. Remove the mussels and clams and set aside in a warm spot or in a heated bowl (or place into heated individual serving bowls). Change heat to high and reduce liquid by 1/2, then add the parsley and serve over the mussels and clams.

Serve with french fries or bread with butter.

Thanksgiving: Cooking Live Crab with Fennel and Celery Salad

Stack of Steamed Fresh Live Crabs

We had planned to visit Captain Barry’s Fresh to pick up some crab on Thanksgiving morning as a project and tasty dinner, but also to have a bit of Thanksgiving fare with the crew; there had been an accident the night before and while Thanksgiving was cancelled, we hope all will be well soon. They were still selling crab this morning, so we decided it would be a great, light departure from the gut-stuffing realities of turkey day. We loaded up the dog and headed down to the dock.

butter cubes

Red Dutch Cast Iron Enamel Sautee Pan with Melting Butter

We brought home three lively critters, about 2 lbs each, and got our pots boiling. Being a total sissy, I didn’t want to kill and clean them raw, so we dunked them right into the boiling water for 15 minutes each (since they were so large). Afterwards, I cleaned them using this method, and stacked them up on our table with some melted butter, a fresh fennel-celery salad, and a bottle of champagne.

Fennel and Celery Salad

Fresh Fennel and Celery Salad Recipe

Serves 2-4

1 small or 1/2 large head fennel, sliced thinly on a mandolin
2-3 stalks celery, sliced thinly on a mandolin
juice of 1/2 lemon
2 tsp olive oil
salt & pepper

Mix all ingredients together and serve. This holds up very well over night, but is best dressed freshly for maximum crunch.

 

Stack of Fresh Cleaned Dungeness Crab Legs

How to Cook Live Crab

Prepare large pots of boiling water; when boiling, add the live crab. Cover most of the way and cook for 15 minutes. Remove the crab and let it cool a bit, then use this crab cleaning method to prepare for the table. Serve with drawn butter; use a cast iron based pan (in my case, a vintage dutch enameled pan) to keep the butter warm for longer, tableside.