Drunken Mussels

Posted by Paula in All Recipes, Appetizer, Seafood | 21 comments

I adore mussels. They are simply scrumptious. Some people tend to shy away from Mussels, because they’re not quite sure what to do with them. But, they really couldn’t be easier to fix and they’re quite a chameleon when it comes to absorbing flavors.

If you’re squeamish about cleaning them, feel free to ask your fishmonger to do it for you (they’re quite happy to). Otherwise, it just entails placing your mussels into a colander, running cold water over them, and removing the “beard” – the greyish little hair attached to them. Voila.

They take minutes to cook, depending on the size, and they’ll turn this beautiful shade of orange. Careful not to overcook them; as with most seafood, they will become tough & chewy. Not something you want to associate with your mussels.

Spicy Shrimp Bites

Posted by Paula in All Recipes, Appetizer, Seafood | 14 comments

These are perfect as an appetizer or an entrée. If you want to make it an entrée, I recommend serving it over a bed of yellow rice & arrange your shrimp on top, almost like a shrimp cocktail-but with rice! LOL Or if you prefer, you can place the shrimp onto a skewer when they’re finished cooking if you want to shake things up! Either way you serve them they are scrumptious!

The flavors are spectacular in this dish. The way the sugar/pepper mixture gives you that sweet & spicy at the same time is fab. You can’t just eat one, they’re addictive! I have found the easiest way to make these is to create a little assembly line: shrimp, pineapple, bacon, toothpicks & then season mix! Makes things go smoothly.

Quick tip: Be sure to NOT touch your hands to your face after you have handled the cayenne pepper! Trust me on this one. Wash your hands subito (immediately)!

Linguine con Gamberetti (Shrimp)

Posted by Paula in All Recipes, Pasta, Seafood | 4 comments

Seafood & Pasta. A perfect marriage of flavors. I am always searching and experimenting with pasta dishes. I adore seafood & LOVE pasta, so for me it’s a natural combination.