Here are Exciting Crab, Oyster & Clam Recipes All Ready in About Half-an-HourWe often tend to overlook crab, oyster or clam recipes because they require peeling or shucking or steaming. Shame on us for letting this bit of extra prep keep us from creating the exciting, healthy dishes shellfish provide.And the distributors of these delicacies have even made it easier to use their tasty, if creepy-looking, products. You can readily find e-z peel shrimp. oysters without shells in pint & quart jars, canned clams, already chopped and cleaned, canned crabmeat from the critters. So let’s get to it and make some of these tasty treats the next time you want to offer your eaters healthy and exciting meals that don’t require cow or pig or chicken.
The last recipe I put up on this page was also a mussel recipe - am I becoming too "muss-cular"? Yeah, that was really BAD, wasn't it? Do yourself a favor and buy pre-scrubbed and de-bearded (shaved?) mussels. Be sure to discard any mussels that are open before cooking and those that might remain closed after cooking; they're BAD. If there are more than a couple bad ones, I'd put them in a plastic bag and return them for a refund - but that's just me. 2 tsp peanut oil, or canola oil Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste sizzles, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Boil, then simmer for 2 minutes. Add mussels, cover, and return to a simmer for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 3 or 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.
JUST CLICK TITLE TO GO THERE TO PRINT OR PREVIEW A RECIPE:Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it? |
