Julia Child week continues at Foodista! Last night I prepared Julia’s appetizer of Mussels Marinated in Oil and Herbs. I was looking to cook something quick and delicious and slightly off the beaten path of weeknight dinners. If you are a shellfish fan like I am, you’ll love it. Fresh herbs, vermouth and sweet mussel meat creates one tasty dish! Although created as an appetizer, these herb-y mussels would be perfect added to a salad with some scallops or shrimp or just added to a light angel hair pasta.

Love mussels? Here are three other mussel recipes that I’m planning to make in the near future.
Sausage and Mussel Soup with Kale From imafoodblog

Cedar Planked Mussels From Steamy Kitchen Food Blog

Moules Fromage Bleu From Laura’s Best Recipes Blog

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Categories:	Fish & Seafood • French • Herbs • Salads • Shellfish • Uncategorized • quick and easy	2 Comments
Tags:	appetizer • Herbs • julia child • mussels • Shellfish

I apologize, I know I fell off the face of the earth there for awhile. Well, I wouldn’t say I left completely, I just fell into a large crevasse and I’ve just now climbed out. It was the conference I blame my absence on. And while it was a fabulous event (if I do say so myself!) it took all my attention away from you. But I’m back now and promise to share more with you daily!

We took some time Memorial Day weekend to recharge on our sailboat Miss Eulie. With gorgeous weather, water like oil,  and two Orcas to escort us along Alki beach, we sailed south to a little island called Hope. What more could one ask for!?

Once we anchored at Hope Island (a tiny, non-inhabited island packed with mollusks) we launched the dingy and paddled over to shore. Buckets and shovels in hand we were ready to go clamming! Initially, this was no easy feat. Most of the beach was hard pack making it almost impossible to dig. And how frustrating that was since we found siphon hole after siphon hole filled with geoduck! If you are not familiar with geoduck (pronounced gooey duck) it’s the largest and most expensive clam around. Indigenous to the Pacific Northwest, its name means “dig deep” in Nisqually Indian. And dig deep you must! These guys have exceptionally long siphons, the part for which they are most prized, and are found a good foot and a half or more below the surface. Finding a soft enough spot on the beach to dig was a challenge but we were successful and dug up three!

Admittedly, these are not the most elegant creatures. In fact, they are down right ugly and enough to make a girl blush. Let’s be frank and honest here, when the siphon is extended it’s not something you really want to stare at (or at least get caught staring at)!

But once you get past its unfortunate appearance you can embrace its delicacy for indeed, it is a delicacy. It has a sweet flavor that’s unparalleled. To me, this is not the clam meat that you want to throw in a creamy clam chowder, but rather in a simple preparation so as to enjoy its natural flavors. (We counted the rings on this one and found it to be 50 years old! They can live up to around 150 years!)

One of our favorite preparations is an easy ceviche. We sliced some up and let it “cook” in lemon and lime juice. If we’d had some fresh ginger on board we would have added some of that too!

I do believe my spirit has been renewed…

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Categories:	Fish & Seafood	Leave a Comment
Tags:	ceviche • clamming • clams • geoduck • sailing • seattle • Shellfish

For as long as I can remember we’ve always had crab cioppino on Christmas Eve. It was a tradition started by my Grandma Ida, and one that I have vowed to continue in my own home since she passed away last year. I’m working on perfecting the recipe, though I know it will never be quite like hers. It’s not a difficult recipe, by any means, and ours last night was beyond delicious, but there are some things that will just always taste better when prepared by a loved one. Especially a grandma.

Grandma Ida lived in a hilly town on the peninsula just south of San Francisco. Being a traditional San Franciscan dish I’m fairly certain we’re not the only family that eats crab cioppino during the holidays. It’s also known as San Francisco cioppino, California cioppino, or just plain cioppino. If you’re a native (or a transplant who’s been there long enough) and you hear “cioppino” you’ll know exactly what seafood is in it: Dungeness crab, scallops, shrimp, clams, and some type of white fish. All simmered in a tomato sauce flavored with garlic, onions, white wine, and fresh herbs.

Because you use your fingers (as well as a spoon) to eat this Grandma Ida always supplied us with flour sack bibs and finger bowls with warm water and lemon. Big slices of toasty garlic bread always helped sop up the delicious soup too.

Crab Cioppino

4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
2 dozen clams, well scrubbed
3 cups dry white wine
⅓ cup olive oil
1 medium yellow onion, finely chopped
3 large cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded, and chopped
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano, chopped
1 tablespoon basil, finely chopped
2 pounds fresh white fresh white fish, cut into large pieces
¾ pound scallops
¾ pound raw shrimp, peeled and deveined
Chopped fresh parsley

Remove the legs and claws from the crabs and break the body in half, reserving as much of the “crab butter” as possible (the yellow-colored center).

Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.

Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.

Remove clams and discard any that do not open. Strain the stock through a cheesecloth and reserve.

In an 8-quart saucepan, heat the oil. Add the onion and garlic and sauté over medium heat until soft, but not browned.

Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes.

Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart. Add the clams and heat for 1 minute.

Sprinkle with parsley and serve immediately from the pot.

Serves 8.

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Categories:	Fish & Seafood • Holiday • Shellfish • Soup	4 Comments
Tags:	california cioppino • cioppino • crab cioppino • dungeness crab • foodista • san francisco cioppino • Shellfish

I was asked the other night how long you are supposed to cook crab. Good question! I grew up in the Pacific Northwest and have cooked and cleaned plenty of crab, yet I had never considered that it could be a daunting task for many. Silly, since I had no idea how to cook and clean a lobster when I visited my friend on Nantucket.

Many people get squirmy at the thought of plopping a live creature in boiling water. Personally, it’s not my favorite thing either, but according to my trusted fishmonger at Pike Place Market, there is no scientific evidence that crustaceans feel pain. That “screaming” you hear when you drop them in the water? That’s actually just air escaping their bodies.

Cooking

Bring a large pot of heavily-salted or seasoned water to boil. Add the crabs and bring back to a full boil. Once back to a boil start your timer.

For crabs up to 1 1/4 pound, cook for 15 minutes.
For crabs up to 2 pounds, cook for 20 minutes.
For crabs up to 3 1/4 pounds, cook for 25 minutes.
Anything larger, cook for 30 minutes.

Remove from water and let cool before you clean.

Cleaning

1. Break of the claws and legs, making sure to remove the knuckle too (the closest joint to the body).
2. Flip the crab over and lift and break off the tail flap.
3. There’s a small gap between the top and bottom shells on the “butt” of the crab. Push a knife blade into that gap and twist to pry the shells apart. You can also pull apart with your hands.
4. Remove the “dead man’s finger’s,” the gray gills on either side of the body, and throw away.
5. Using a teaspoon, scoop out the soft brown substance in the center of the body. This part is known as the “tamale,” and is considered a delicacy in many countries. In Japan it is called kani miso.
6. Cut the body section in half lengthwise.

Usually I serve cracked crab in a big bowl from which everyone can feast. I usually give each leg, especially the the claws, a “pre-crack” to make it easier for people to get to the meat. To do this I simply make a single cut halfway through the leg with kitchen shears. I will give the claws one good whack with the back of a knife blade.

Tips

Eating cracked crab is messy business, so I like to provide each quest with finger bowls filled with warm water and a slice of lemon.

The best tool for picking? The pointy tip of one of the legs. It’s small, manageable, and fits perfectly in all the nook and crannies.

Save the shells and boil them down later for a delicious crab stock.

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Categories:	Cooking tips • Fish & Seafood	4 Comments
Tags:	crab • Food • foodista • pike place market • seafood • Shellfish

I’m not the gambling type, but when we saw Clams Casino on the menu at The Oceanaire, I thought it was definitely something I could bet on. It’s funny, I had never heard of Clams Casino, and in the last two weeks they have surfaced twice.

You might say that Clams Casino are the cousins of Oysters Rockefeller. Both are stuffed with yummy goodness, thrown under the broiler, and served in their own shells. The perfect appetizer on a cool summer eve.

Clams Casino
Recipe courtesy of Giada De Laurentiis

2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.

Preheat the oven to 500 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.

Arrange the clams on the platter and serve.

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Categories:	Fish & Seafood • Uncategorized	Leave a Comment
Tags:	clams • clams casino • Food • foodista • seafood • Shellfish

Barnaby has the uncanny ability to look into the fridge and be able to whip up some fabulous gourmet meal. I, on the other hand, will take a look and immediately say, “We have nothing, nothing at all. We need to go to the store.”

Last night was one such night. I saw nothing and Barnaby saw a cornucopia of delectables. So he took over (hmm, maybe I should just start feigning culinary ineptness more often!). What he grabbed from the depths of our pantry and cold storage was this:

Freezer: clams in an abundance of their juice, a fillet of King salmon and a few halibut cheeks.
Fridge: a bit of fennel, mayonnaise
Pantry: an onion, a carton of good quality tomato sauce, saffron threads, white wine, chili powder, the remainder of a loaf of pugliese, truffle oil…I’m sure I’m missing some other minor ingredients, but you get the gist.

The result of his genius was a beautiful and ever so scrumptious non-traditional bouillabaisse. We named it Pacific Northwest Bouillabaisse due to two of its key ingredients: halibut cheeks and King salmon. He didn’t stop there, oh no, he served it with toast drizzled with a bit of truffle oil and a rouille on the side (you want to move in with us, don’t you?).

It was the best darn scavenged meal I think I’ve ever had.

For further eating pleasure:

Here’s a great classic bouillabaisse recipe from Simply Recipes.
Jacques Pépin’s Chicken Bouillabaisse from Food and Wine.

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Categories:	Cooking tips • Fish & Seafood • French • Herbs • Sauces • Seasoning & Spices • Shellfish • Soup • Veggies	2 Comments
Tags:	bouillabaisse • clams • cooking • eating • fennel • fish • Food • foodista • halibut cheeks • rouille • saffron • salmon • seafood • Shellfish • Soup • tomato • truffle oil

The other day I wrote about Zuppa di Vongole and have since been asked how to get clams sand-free. There is nothing worse than tucking into a nice dish of clams only to find yourself chewing on gritty sand.

Soft-shelled (also called fryers, steamers or long-necks), razor and geoduck (pronounced gooey-duck) clams are the biggest culprits for retaining sand. Because their shells gape open and don’t completely close up once out of the water they’re unable to fully purge themselves of sand.

Most hard-shelled clams contain little sand and usually just require a good rinse and scrub of their shells. But, I say soak the buggers. Better safe than sorry.

Here are a couple of methods of “de-gritting” your clams: an overnight method and a quick method. First, rinse and scrub (gently scrub the soft-shelled variety) clams first under cool running water until water runs clear, then follow one of the methods below:

Overnight Cleanse
Stir one cup salt into 3 quarts of water, making sure there is enough solution to cover the clams. Stir until all the salt is dissolved and soak overnight (or at least 2-3 hours) in the refrigerator.

Quick Cleanse – Electrify the clams!
To do this place the clams in your sink and run cold water over the back of a stainless steel spoon continuously for about 10-15 minutes. An electrical charge is created by the water flowing over the stainless steel. Oh, the magic of physics! As the clams react to the fresh water and the electricity they will spit the sand as well as the fluids that remain in their systems. Make sure they are completely submerged in the water so that they can completely process the water through their bivalves.

So there you go, clean clams, no more sandy grit!

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Categories:	Cooking tips • Fish & Seafood	5 Comments
Tags:	clams • cleaning clams • Cooking tips • Food • foodista • seafood • Shellfish • vongole

It wasn’t until I lived in Seattle, with easy access to Taylor Shellfish Farms, that I truly began to love mussels. How many meals afford you the opportunity to gobble and scoop with the food’s own shell? Such satisfaction is gained from a big bowl of steamed mussels, a good glass of white white and a crusty bread for dipping into the juices.

I adore clams and love oysters, but to me, mussels are so much sweeter. The briny liquor that they release when cooked adds such rich flavor and versatility.

While there are many species of mussels, we generally only find two in American markets. The most common is the blue mussel (Mytilus edulis). Why they are called blue, I don’t know, because they are actually black. The other type are the beautiful blue-green mussels (Perna canaliculus). These hail from New Zealand and are a bit more expensive than their blue brother, and are also larger, making them good for stuffing.

My favorite way to prepare mussels (either species) is with white wine, parsley and garlic, also known as moules á la marinière.

Moules á la Marinière

For 4 main-course servings:
6 lbs mussels
2 C dry white wine
3 shallots, finely chopped or sliced garlic
1 bay leaf
3 T finely chopped parsley
1-2 cloves thinly sliced garlic
2 fresh thyme sprigs
1 stick (or 1/4 lb) of butter
fresh ground pepper
Wash the mussels and pull away the beards.

Combine the wine, shallots, bay leaf, parsley, and thyme in a stockpot and simmer over medium heat. After about 5 minutes add the mussels, cover the pot, and turn heat up to high.
When at a full steam, lower to medium and cook for about 5 minutes more.
Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes.
Remove from heat and remove any mussels that have not opened. (Really, folks, don’t mess with the unopened ones).
Carefully pour remaining liquid into a clean saucepan. Sand may be remaining so be careful to not dump all at once, pour gently and slowly.
Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels. Serve with a crusty French bread and you’re in business.

Bon appétit!

Here’s a wonderful article from Cook & Eat on mussels and potatoes
Bay of Fundy’s Spiced Beer Mussels sound wonderful as well.

More important information on how to Buy, Store & Clean mussels.

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Categories:	French • Shellfish	2 Comments
Tags:	Food • foodista • moules • mussels • recipe • recipes • seafood • Shellfish • white wine