I have 2 lbs of mussels, 1 lb large tiger shrimp and 1/2 lb calamari

[CatWoman]

give me your best recipe!!!!!!!

[m-jean03]

1. You need Lou_C's wraps.

You could make seafood wraps! :D

[sundog]

2. what count are the shrimp?

are the mussels in or out of shell?

[CatWoman]

5. mussels in shell; 16 count shrimp

[sundog]

13. That's a nice one

I like to make scampi with an 8-10 ct... you can do a basic sautee with white wine, butter & shallots or do a red marinara with sauteed bell peppers over angel hair pasta

With the mussels, they are good baked with parmesan & lemon pepper...

Or of course you could mix all of the above & make a paella....

[rwheeler31]

3. I envy you.

Fish soup.

[matcom]

4. grill them on MY ASS!

they will taste SWWWEEEEEEEETTTTTTTTT

:D

:smoke:

[CatWoman]

7. you trip ENTIRELY too much

that's why I love you. :D

:loveya:

[matcom]

10. and i LOVE YOU my darling

:*

:loveya:

[Andy_Stephenson]

11. Aye Aye

Aye...

[GOPisEvil]

6. Fried calamari!

Cut the calamari into 1/2" pieces. Dust them in flour, combined with cayenne pepper and parsley. Then drop them in some oil for about 1 minute.

I would season the tiger shrimp with lemon pepper and grill them.

[fudge stripe cookays]

9. Yum!

I'll have to try that one!

Steam the mussels with beer and a little bit of butter and garlic. There was a restaurant in Denton that used to do this, but I don't know the exact times and temperatures.

And don't forget, if you're a gardener; save your mussel shells, crush them, and use them as mulch around your hostas. Slugs can't get across them because they're so sharp.

FSC

[CatWoman]

12. WOW!!! I didn't know that!!!! THANKS!!!!!

I have slugs all in my cannas.

I hate those fuckers.

[fudge stripe cookays]

19. Actually, one of the best things to do...

is set out a jar lid full of cheap beer (wouldn't wanna waste the good stuff!)

I did this for the first time the other night, since the little bastards were STILL gnawing my hostas (mussel shells be damned), and it worked GREAT! They like the fermentation, get in, and drink themselves to death.

I had about 4 dead slugs when I emptied the lid the next day.

[NashVegas]

8. Dunno bout best

but it's quick

Lowry's lemon-pepper marinade
white wine
fresh lemon juice
garlic

herbs of your choice

marinade and grill the shrimp and squid.

dunno bout the mussels, you can always steam 'em

[boobooday]

14. What time is dinner?

I could bring dessert . . .

http://www.wgoeshome.com

[sophie996]

15. what time'sdinner?

cioppino's just fisherman's stew, very adaptable. steam those mussels open, don't worry about whatever you don't have on hand and then roughly follow this:

Cioppino


3/4 cup butter
2 medium onions, chopped
2 cloves garlic, finely minced
1 bunch fresh flat-leaf parsley, minced
2 (14 1/2-ounce) cans ready-cut tomatoes
4 cups chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 pounds white fleshed fish meat, cut into chunks
1 1/2 cups crab meat or lobster chunks
Over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
Ladle hot soup into bowls and serve.

Makes 4 servings.

[CatWoman]

17. oooooooooooooooooooooooooooooooooooooo

damn!!!

yummy!!!!!!!!!!!!!!!!!!!!!!!!

however, I'm too drunk to cook this tonite.

But I damn sure will tomorrow :D

[Nlighten1]

18. Yum!

Bookmarking this thread. I just got done eating dinner but I am getting hungry reading this thread.

[CatWoman]

26. sophie996

OMG!!!!!!!!!!!!!!!!!

Just finished cooking it, and tasting.

This is soooooooooooooo fucking good!!!!!!

Thank you so much for this recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

[soothsayer]

16. for yer mussels

clean your mussels and put 'em in a big tinfoil pouch filled with half a stick butter, 3 or more cloves of minced garlic, 1/4 bottle or more of white wine, and some chopped parsley. Cook 'em on the grill for about 10 or 15 minutes---just until the shells open. Or you can do it in a skillet with the lid on. I use cast iron (you won't need the foil of course). Sometimes i add a dash of hot sauce. Yum! Don't forget to toast up some french bread or rolls to sop up all that delicious sauce.

[RoadRunner]

20. Oh hell, we’re talking filé gumbo here!

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cup chopped celery
3/4 cup vegetable oil
3/4 cups flour
1 Tbs minced garlic
5 1/2 cups calamari stock (just simmer the calamari with an onion)
the shrimp and mussels you have

Seasoning mix:

2 bay leaves
2 tsp salt
1/2 tsp white pepper
1/2 tsp red pepper
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp dried oregano

Heat oil in cast iron skillet until smokes. Whisk in the flour, whisking constantly until roux is very dark. Add half veggies and stir with a wooden spoon for a little while. Then add the rest of the veggies, stir in the seasoning mix, then add the garlic and cook about a minute, remove from heat.

Boil the strained stock, add roux, stirring. Reduce heat and simmer 10 minutes. Add the shrimp and mussels, return to boil, remove from heat.

Put 1/3 cup rice in bowl, spoon about a cup on this heavenly mess on top and enjoy the best damn gumbo you ever ate. Feed the calamari to the cats.

[CatWoman]

21. Hey!!!!

I LOVE calamari!!!!


screw the cats!!!!!

[RoadRunner]

22. OK then, scratch the calamari stock.

Make the stock with the shrimp shells instead.

Add the calamari only after pot is removed from heat, else they will get rubbery. Rest of recipe is the same.

Enjoy!

p.s. Wash it all down with a margarita, like the kind you get here:

[mitchtv]

23. You'll need lots of garlic, herbs/olive oil, yum

but I would take the mussels out and clean and steam them til they open remove them from heat detach mussels and fill shells with a good stiff pico de gallo with lots of lime and jalapeno/cilantro, onion small diced. Let marinate in fridge an hour or so.garnish- lemon wedge-cilantro.
the rest , I would dredge it in flour and cook loads of garlic sliced thin Saute in olive oil/butter mix add fresh mushrooms, parsley.5 minutes done serve over pasta add salad- un bon vin blanc. That's a lot of food but seafood is best cooked and eaten so invite someone.

[mitchtv]

24. my best is an Amaretto-love cake

.

[Lefty48197]

25. Rub the shrimp with about 1/2 T of Busha Brown's Jamaican Jerk

fry them up in butter and enjoy! Oh yeah. Feed the rest of that crap to your cat.