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Tuesday, June 06, 2017

Seafood Nage

This difference of sautéing and sweating is that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.

One of my absolute favorites from the start. The tender shellfish and light broth makes my mouth water with delight. First time Cheffy and I made this dish I wanted to soak a full loaf of bread into the sauce and savor the buttery goodness but decided to refrain considering I had just recently started cooking with him and didn't want him to see that side of my monster (tummy) quite yet. Even as I type this out I find myself rocking with delight. It is quite simple as we will begin with the Tomato Sauce recipe from an earlier post.

"I wanted to soak a full loaf of bread into the buttery goodness". 

Saute' the mussels and clams
1 can of whole tomatoes
2 garlic cloves
1 yellow onion
olive oil
basil leaf

Shellfish ingredients:
1 shallot clove
White Wine for cooking
1 cube of Butter
After making the tomato sauce you'll need a sauce or saute pan to start cooking the shellfish. Slice the garlic and shallots, chop thyme and parsley.
In a med heated sauce pan add a tablespoon of olive oil and "sweat" garlic and shallots until flavors are released and they are starting to turn color. Add white wine thyme, parsley, and shellfish. Place a cup of the tomato sauce that you made earlier on top of the shellfish to act as a semi lid to the pan. Add cubed butter all over the tomato sauce, as the shellfish opens it takes in the buttery goodness. As soon as the shellfish open up remove them from the pan and set aside. After all the shellfish has been removed reduce reduce reduce the broth. Once it has reduced to a thick sauce add the shellfish back in to warm up. Serve immediately with bread- soak in the buttery sauce while savoring the sweetness of the mussels and clams. 

This is a quick and easy dish to make - perfect for a romantic lunch or the starter to a fantastic dinner. 

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