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Main Dishes

Mussels in White Wine Sauce

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MMussels cooked in a white wine garlic-butter sauce served with sliced crusty Artisan bread for dipping. Living on an island provides an abundance of fresh seafood so it’s a good thing we love it! This is one of our favorite quick and easy seafood dinners so we truly hope you enjoy it! Prep: 10 minutes | Inactive: 30 minutes | Cook: 20 minutes.

Ingredients

3 Pounds Cultivated Mussels
1/3 Cup All-Purpose Flour
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
3 Whole Garlic Cloves, Minced
1 Cup Chopped Shallots
1 Tablespoon Fresh Thyme Leaves
1/2 Cup Canned Plum Tomatoes
1/2 Teaspoon Good Saffron Threads
1/3 Cup Chopped Flat-Leaf Parsley
1 Cup Good White Wine
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Loaf Crusty Artisan Bread Of Choice

Preparation

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.

In a large (non-aluminum) stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, white wine, and salt and pepper. Bring to a boil.

Add the mussels, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened. Stir occasionally to be sure the mussels don’t burn on the bottom. Discard any unopened mussels. Pour the mussels and the sauce into a large bowl and serve hot. We topped our mussels with steamed lobster tails and crayfish.

While mussels are cooking – Preheat the oven to 350 °F (or 177 °C). Wrap the Artisan bread in foil and place the bread on an oven rack for 8 to 10 minutes. This is the best temperature for reheating bread. The foil will protect the crust and help prevent it from getting burned while the inside of the bread heats. Slice bread and enjoy with your seafood dinner!

Lobster Salad Roll

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Here is a Lobster Salad Roll recipe that will delight your guests and start the summer off right.

Lobster Salad Roll Recipe:

Ingredients

  • 1 1/2-pound of lobster meat | 4 cooked lobsters or 4 lobster tails
  • 1/2 cup mayonnaise
  • 3 tablespoons freshly squeezed lemon juice
  • 2 inner celery stalks and leaves, finely chopped
  • 2 tablespoons chopped fresh parsley leaves
  • Dash of salt and freshly ground black pepper | to taste
  • 4 rolls, split and lightly toasted
  • Melted butter, for brushing

Directions

Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

Cook’s Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.

Brush cut sides of the rolls with melted butter and fill with the lobster salad.

Nantucket Lobster Fest

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Entertain alfresco with a good old Nantucket Lobster Fest.  Nothing beats a tender, fresh lobster cooked in a delicious white wine broth. We add clams to the mix but you can also add mussels and shrimp to the pot.  For the recipe click on the more botton below.

To compliment our Nantucket steamed lobsters, we roast red potatoes in olive oil, with a little garlic and rosemary.  Then we steam some super sweet corn on the grill.  Preheat grill to medium.  Peel back the husks of the corn without removing them.  Remove the silks and recover the corn with the husk.  Soak in large bowl of cold water for 30 minutes to an hour. Remove corn from water and shake off excess.  We like to wrap them in aluminum foil to steam them but you do not have to do this.  Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Ingredients

  • 2 whole, live lobsters, 1 lb. each (cooking time 12-15 minutes)
  • 12 steamer clams
  • ½ gallon white wine
  • ½ gallon water
  • fresh seaweed, or if not available, 2 cups of clam juice
  • 3 tablespoons minced garlic
  • 3 tablespoons fresh chopped parsley
  • 3 tablespoons salt
  • 1 tablespoon black pepper

Preparation

  • In large stockpot, combine white wine, water and seaweed or clam juice, garlic, parsley, salt and pepper. Bring to a high boil for 5 minutes.
  • Pick up the lobsters and quickly place them head first in the boiling water. Cover and cook for 6 minutes. Add clams.
  • Bring to a boil, and cook for an additional 6 minutes. When done, the lobster shells will be red and the tails will be curled, and the clams will open up slightly.
  • Remove the lobsters and ingredients from the liquid and arrange them on serving platters. Pour on some of the flavorful broth and serve with crackers, bread and drawn butter.