Seafood Trio

Seafood Trio

Seafood Trio:

Mussels in Dijon-Mustard Saffron Broth
Garlic-Lime Shrimp with Parsley and Lime Dip
Scallops Seared in Duck Fat with Thyme and Tangerine Zest

And here the recipes:

Mussels in Dijon-Mustard Saffron Broth

Ingredients for 4 people:
1 kg mussels (250grams per person) in the shell, cleaned
50 grams of butter
3 cloves of garlic
1 medium sized shallot
1 teaspoon of pink pepper
good pinch of grey sea salt
1 cup of dry white wine
2 teaspoons of Dijon mustard
25 milligrams of saffron
2 – 3 teaspoons of starch for binding
Instructions:
Melt the butter in a large saucepan, pot or wok.
Sauté the garlic and the shallots until tender, but not browned.
Add the pepper, the salt and the mussels and sauté for about 1 minute.
Add the white wine and steam cook the mussels for about another 5 minutes, stir occasionally.
Take the mussels out of the liquid, discard any unopened mussels and de-shell the open ones. Distribute the mussels evenly in 4 pre-warmed bowls and cover.
Add the Dijon mustard to the cooking liquid and bring to a boil, add the starch for binding the broth.
Add the saffron.
Pour the broth over the mussels and serve immediately.

Garlic-Lime Shrimp with Parsley and Lime Dip

Ingredients for 4 people:
600 grams of large shrimp
¼ cup of olive oil
juice of 2 limes
5 cloves of garlic
1 teaspoon of ground pink and green pepper
small bunch of flat leave parsley (fresh) – chopped with 4 sprigs preserved for decorating.
pinch of grey sea salt
Instructions:
Make a marinade with 2/3 of the ¼ cup of olive oil, juice of 1 lime, the garlic (peeled, crushed and roughly chopped) and the teaspoon of pepper .
Marinade cleaned and de-veined shrimp for at least 1 hour, but no more than 3.
Heat the rest of the olive oil in a pan.
Sauté the shrimp until tender, about 2 minutes. Set on the plates for serving, sprinkle with the chopped parsley and decorate with the parsley sprigs.
Add the juice of the second lime and the sea salt to the pan and let it boil up for a few seconds. Pour in little dipping dishes with the shrimp and swerve immediately.

Scallops Seared in Duck Fat with Thyme and Tangerine Zest

Ingredients for 4 people:
3 – 4 tablespoons of duck fat
zest of 1 tangerine
1 teaspoon of chopped thyme (fresh)
12 medium-sized scallops, cleaned and out of the shell
Instructions:
Heat the duck fat in a medium size pan, large enough for all the scallops.
Sauté the scallops until tender and lightly browned on both sides, about 3 – 4 minutes depending on the size of the scallops.
Plate and sprinkle with the thyme and tangerine zest. Serve immediately.
Wine Pairing:
Use the same dry white wine used for the mussels, ideally a Soave or Sauvignon Blanc.


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