Mussels Diablo

Mussels Diablo
Joe's Crab Shack Copycat Recipe

Serves 4

These mussels pack a powerful punch! As if our mussels weren’t already good enough, we added a flavorful garlicky tomato sauce with cilantro, smoked sausage and a hint of spice.

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley


Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper. Add mussels. Cover, and continue to cook, shaking pot occasionally

Butter-Seared Scallops

Just so I don't forget how I made these for Christmas dinner...

Scallops
Olive Oil
Butter
Montreal Steak Seasoning
Lemon juice

Rinse scallops, sprinkle pretty generously with montreal steak seasoning.  Heat large cast iron skillet on medium high heat and add 2 tbs. olive oil and 2 tbs butter.  That will give you the butter flavor while the olive oil will raise the smoke point of the butter so it won't burn.  Once the oil/butter is hot, place the scallops in the pan, you should hear a nice sizzle.  If you don't, the oil isn't hot enough.  Do not put too many scallops in the pan at once, they shouldn't touch or they'll steam instead of sear.  Cook for about a minute and then gently turn over and cook for another minute.  Each side should have a nice "crust" of caramelization and the inside of the scallop should still be very tender.  Remove from pan and put a drop or two of lemon juice on each scallop.  Serve immediately.

If you have to do these in two batches in order to not over-crowd the skillet, make sure scrape the bottom of the pan clean of any drippings so the next batch of scallops gets a clean place to cook.  Replenish the olive oil and butter if necessary.

Karen's Delectable Clam Dip

Karen's been making this dip forever.  We used to make up a bowl and take it downstairs to her bedroom with a bag of chips.  The ultimate comfort food snack.  :)

8 oz. cream cheese, softened
6 oz. can clams, minced or chopped
1 tsp. worcestershire sauce (or more to taste)
1 tbs. lemon juice

Loosely drain clams (reserve juice) and mix with all other ingredients.  Thin to desired consistency with reserved juice from clams and or more worcestershire sauce.  Serve with potato chips.  Yum.

Clam Chowder or Cheese Soup

2 cup finely chopped onions

2 cup finely chopped celery

4 cups finely diced potatoes

1 tbs. Parsley

2 6 ½  oz. cans minced clams, reserve juice

1 cup butter 

1 cup flour

1 quart ½ and ½

1 ½ tsp. Salt

few grains pepper

½ tsp. Sugar

Drain clams over vegetables in a large soup pan.  Add enough water to barely cover veggies and simmer till barely tender; do NOT drain.  Melt butter, add flour and blend.  Add ½ and ½ and cook till thick, stirring constantly. Stir this mixture into the pan with the cooked veggies.  Add clams, salt and pepper, sugar.  This makes a LARGE pan of soup.  Do not substitute margarine for butter or milk for half and half.


To make Cheese soup, omit clams, add 1 large can chopped green chilis when you are simmering the vegetables, and as much grated cheddar cheese as you like (at least 1 1/2 lbs) after you stir the half and half mixture into the cooked veggies.  Serve with heated tortillas.