Steamed Seafood
This got me thinking which is better to steam or not to steam. There are obvious advantages to steaming with crabs and lobster, very Delicious if steamed properly. I was like most people in the kitchen, boil, steam or pressure cook food, mostly seafood, hey I did not know better then.
That was then this is now. When it comes to shellfish like shrimp there is a great level of flavor in their shells. Steaming you lose that extra flavor that needs to be replaced with condiments such as reductions, sauces or dips.
If whole crab and lobster are on the menu steaming really can be done. The new trend is “Steam Kettle Cooking” which typically include shrimp, crab, lobster, clams and trinity in a tomato cream-based sauce.
What is Steam Kettle Cooking? Steam Kettle Cooking and pan roasting can be interchanged. Steam Kettle refers to the type of stock pot used with seafood typically shellfish. Pan Roasting is done in a slightly different pan with meats and vegetables. The advantages to both are very flavorful, succulent dishes.
Steamed Mussels in a White Wine Sauce
*IMPORTANT NOTE ABOUT MUSSELS*
Mussels are best if served as quickly after purchase as possible. If you must store them, keep them in icy cold water in the refrigerator. When you are ready to prepare them, check to see if any of the mussels have opened. If so, discard them.
Steamed Mussels with Pasta
Ingredient List:
4 pounds of mussels, washed and beards removed
for sauce:
4 tablespoons butter
2 cups chopped red onion
3 cups light white wine (Pinot Grigio is great)
3 crushed garlic cloves
Preparation:
1. Using a vegetable steamer, or a collander in a heavy sauce pan, steam the mussels over one quart of boiling water and one cup white wine approximately 10 minutes. At this point the mussels should open – discard those that have not opened.
2. Melt butter in a sauce pan over medium heat, add the onions, wine and garlic. Simmer until the wine reduces to half.
3. Once the mussels are steamed add one cup of the mussel broth to the sauce and stir together.
4. Place the opened mussels in a large bowl and pour the remaining sauce over them.
Mussels are a little tricky to eat. But if you follow these directions you will look like a professional. Empty one shell, but make sure the hinge stays intact. Then use that shell almost like tweezers to pluck the meat from the other shells. Use the bread to soak up the broth.
This is a great recipe for most shellfish. There are variations such as adding cream to the sauce for that French or Italian cuisine. Then there is always the Asian style of steaming
Steamed Asian Style Mussels:
Steamed Mussels
Ingredient List:
36 fresh live mussels (green lipped)
1 tablespoon peanut oil
2 cloves of garlic, crushed
1 tablespoon minced ginger
finely grated rind of a lemon or lime
2 tablespoons sweet thai chili sauce
ΒΌ cup of chopped fresh coriander
2 spring onions, finely sliced
Preparation:
Scrub mussels and remove the beards. Heat the oil in large saucepan with the garlic, lemon rind and ginger to sizzle for a couple of seconds. Add the chili sauce and mussels, cover for 3 to 4 minutes until mussels open
Steamed shellfish like mussels, shrimp, scallops are great served with bread on a bed of rice or a side of pasta.
