Best 3 Fish Clams And Mussels With White Wine And Garlic Recipes
Indulge in a delightful culinary journey with our collection of seafood recipes featuring fish, clams, and mussels, all simmered in a symphony of white wine, garlic, and aromatic herbs. Embark on a tasteful adventure with our pan-seared fish fillets, where succulent fish meets a crispy outer layer, complemented by a vibrant sauce of white wine, garlic, and lemon. Dive into the depths of flavor with our steamed clams, where the briny essence of the sea mingles with white wine, garlic, and a touch of chili, creating a tantalizing broth. Experience the harmonious blend of flavors in our sautéed mussels, where plump mussels are enveloped in a savory sauce of white wine, garlic, and fresh herbs, promising a delightful bite. Each recipe offers a unique culinary experience, sure to satisfy your seafood cravings.
Here are our top 3 tried and tested recipes!
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC
Steps:
- Cut striped bass fillets and halibut fillets into 2-inch cubes (don't use tuna or salmon - they do not belong in a fish stew). In a large skillet, heat olive oil over medium-high heat. Add chopped shallots, chopped garlic, and dried crushed red pepper. After they are light brown (about 2 minutes), add parsley, then quickly throw in the fish. Add salt and pepper to taste. After the fish is lightly colored, add clams and mussels and white wine. Cover the pan and cook over medium heat for 5 minutes (when the mussels and clams open, the stew is done). Okay? Sprinkle with chopped Italian parsley. Serve with 1/2-inch-thick slices of Italian bread, fried in olive oil, on the side. That's it; it's done.
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
- Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Tips:
- Prep your seafood: Before you start cooking, make sure your fish, clams, and mussels are cleaned and prepped. This means deveining the shrimp, shucking the clams and mussels, and removing any bones from the fish.
- Use fresh seafood: For the best flavor, use fresh seafood whenever possible. Fresh seafood will have a briny, oceanic smell and a firm texture. Avoid seafood that smells fishy or has a slimy texture.
- Don't overcrowd the pan: When cooking seafood, it's important not to overcrowd the pan. This will prevent the seafood from cooking evenly and will make it more likely to stick to the pan.
- Cook the seafood until it's just cooked through: Seafood cooks quickly, so it's important to cook it until it's just cooked through. Overcooked seafood will be tough and rubbery.
- Use a variety of cooking methods: Don't be afraid to experiment with different cooking methods for seafood. You can grill, pan-fry, bake, or steam seafood. Each cooking method will give you a different flavor and texture.
Conclusion:
Seafood is a delicious and healthy addition to any meal. It's a good source of protein, omega-3 fatty acids, and other essential nutrients. With so many different types of seafood to choose from and so many different ways to cook it, there's sure to be a seafood dish that everyone will enjoy. So next time you're looking for a healthy and delicious meal, try one of the seafood recipes from this article. You won't be disappointed!
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