Friday, July 6, 2012

July 4th Seafood Feast

We go to North Carolina in the summer and hang out on the beach in the Outer Banks.  We also eat tons of seafood every night - fabulous!!  My boys have been after me for days to buy some seafood to eat at home, so in honor of July 4, I decided to take them and get some fresh seafood.
We bought clams and mussels along with a couple of other items.  The boys were introduced to clams in North Carolina and have been wanting to try mussels.  Needless to say, we have added yet another seafood item to their "love" list.

We ordered clams quite a bit in North Carolina, but I was a little disappointed in the lack of dipping liquid with the clams, so when I cooked our clams and mussels, I made sure to have a tasty steaming liquid for the fish.  My youngest wanted melted butter as that is how they are served on the Outer Banks, so I made sure to add butter to my sauce.

When using clams or mussels, be sure to cook only those clams and mussels that are closed tightly - this means that they are alive.  You should also use clams and mussels the day they are purchased.  After they are cooked, discard any that didn't' open during the cooking process.  Be sure to remove the beards of the mussels and clean both the clams and mussels using cold water.

Steamed Clams and Mussels
Clams - I bought 30
Mussels - I bought 2 1/2 pounds
5 cloves garlic, minced
1-2 tsp anchovy paste
1 tbsp olive oil
3/4 to 1 cup white wine
1 cup chicken stock
1 handful chopped parsley
1/2 stick butter with no salt
1 lemon
pinch salt, if desired

Heat olive oil in large skillet with a tight fitting lid.  Add garlic and heat for 1-2 minutes until softened.  Add anchovy paste; stir to dissolve.

Deglaze pan with white wine and stock.  When at a low boil, add clams and mussels, reduce heat to a simmer, cover pot.  Cook until shellfish have opened.  Add butter.  When butter is melted, transfer to a large bowl.  Garnish with lemon and parsley.  Serve with crusty bread.

We had some leftovers, so I decided to make a broth soup the next day.

Seafood Soup - with leftovers

Leftover seafood and broth
1 can clams in juice
2 nests of angel hair pasta

Heat up seafood, broth and clams in a pan over low heat.  While that is heating up, cook the pasta.  When almost al dente, add to broth mixture, combine and serve.

This light leftover soup made for a nice meal after a day at Raging Rivers Water Park.

For nutritional value, 20 clams have about 280 calories and 10 carbs.  They are fat free and full of protein.  Mussels have 48 calories per ounce, 2 carbs, and 7 grams of protein.  They are also low in fat with only 1 gram of fat per ounce. Overall a good seafood choice

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