Coconut Curry Mussels

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Coconut Curry Mussels

Makes: 2 servings Total Time: 20 minutes

Ingredients 2 ½ lbs mussels 2 tablespoons unsalted butter 1 tablespoon olive oil 1 sweet onion, diced 2 garlic cloves, minced 1 tablespoon fresh ginger, minced ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons red curry paste 1 can full-fat coconut milk ¼ cup chicken or seafood stock 2 green onions, sliced handful cilantro, chopped baguettes for serving

Directions Keep the mussels refrigerated until you’re ready to use, then place them in a large bowl of ice water. Scrub the outside of the mussels and remove the string by using a paper towel to pull it out. Make sure to discard any mussels that have opened already and leave the rest in the ice water.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, ginger, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it has been distributed throughout the pan. Cook for an additional five minutes then stir in the coconut milk and stock, stirring until smooth. Bring this mixture to a simmer, and continue to stir. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5-6 minutes. Garnish with sliced green onions and cilantroCo. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes.

decadently delicious shrimp scampi with herbs

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Green Goddess Salmon Burgers

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Green Goddess Salmon Burgers

Makes: 4 burgers Total Time: 1 hour

Ingredients salmon patties- 1lb boneless, skinless salmon 1 shallot, minced 2 garlic cloves, minced 1 large egg 1/3 cup seasoned bread crumbs ½ teaspoon chipotle chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon pepper 2 teaspoons lemon juice 3 tablespoons chopped fresh herbs- parsley, chives, tarragon 3-4 tablespoons olive oil

green goddess sauce- 1 avocado 2/3 cup plain greek yogurt 1/3 cup mayo 2 garlic cloves ¼ cup chopped parsley ¼ cup chopped basil 2 tablespoons snipped chives ½ lemon, juiced salt and pepper

toppings- 4 brioche buns, toasted 6 oz goat cheese greens sprouts sliced avocado

Directions To make the green goddess sauce- add all ingredients to the food processor and blend until combined. Set aside in the refrigerator for the flavors to develop.

To make the patties- Cut your salmon filet into several smaller pieces and add it to your food processor. Pulse until it is in smaller pieces but not completely ground. Remove the salmon and place it in a large bowl. Add the shallot, garlic, egg, bread crumbs, paprika, salt, pepper, lemon juice and fresh herbs to the bowl. Stir with a large wooden spoon or spatula to combine, then

bring the mixture together with your hands. Form into four burgers that are slightly less than 1 inch tall.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the burgers and cook on both sides until golden brown, about 2-3 minutes per side. To ensure that the middle is cooked to opaque, turn the heat to low, cover the skillet and cook for another minute or two.

To assemble the burgers- Add the salmon patty, goat cheese, avocado, sprouts, greens and goddess sauce to the toasted buns. Serve and enjoy!

Simple Seafood Recipes & Tips for Summer!

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It’s no secret that we love fresh seafood year round, but as with a lot of things, summer just seems to make us love it that much more. There are two sides of the seafood spectrum (and many wonderful things in between), there’s the simple side, where you can create a fabulous meal with a good piece of fish, a squeeze of citrus and a sprinkle of fresh herbs and then there’s the other side, that allows you to break out your creative side with show stopping glazes, sauces, herbs and wacky preparations. And the truth is, we love it all. This week we feature our favorite seafood meals, that are more on the simple side, but delicious nonetheless, and a few tips for preparations and pairings!

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honey sweetened ice cream with blackberry jam

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Over medium-low heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon. This will be around 170°F on an instant-read thermometer.

Strain the mixture through a fine mesh strainer into a bowl. Stir for a minute or so, until tepid then mix in the honey. Cover and chill at least 4 hours or overnight.

The next day, before churning, taste and add additional honey, if desired. Then freeze the mixture in your ice cream maker according to instructions.

Spoon the blackberry jam into the bottom of a container. Working quickly, spoon some of the ice ream into the container then randomly drop spoonfuls of jam on top of the ice cream layer. Continue laying the jam and ice cream then press a piece of parchment against the top to fill any gaps. Cover and freeze until firm, at least four hours.

sticky grilled pork ribs



zesty bacon wrapped shrimp



Just like we would recommend with your Thanksgiving turkey, brining is a great way to lock in moisture and ensure these shrimp don’t dry out on the grill! It’s not an entirely necessary step, but we love it if you have time! To brine, combine 1/4 cup kosher salt, 1/4 cup sugar and 4 cups water, stirring to dissolve the sugar and salt. Add the ice and shrimp and let sit for 30 minutes at a maximum. Remove the shrimp and pat them dry.

In a bowl, combine the olive oil, garlic, chili powder, lime juice, lime zest and a pinch of salt. Add the shrimp and toss well to coat.

In order to get the bacon thoroughly cooked on the grill (without overcooking the shrimp!) you should partially cook the bacon ahead of time. Either in the oven or the microwave, cook until the bacon begins to cook but is still pliable.

Heat the grill to high heat. Wrap the partially cooked bacon around the shrimp and secure on skewers (flat ones if you have them!). Brush with extra marinade from the bowl and grill uncovered for 3 minutes on each side, or until the bacon is browned and the shrimp are just cooked through.

When done, remove from the grill and serve with an extra squeeze of lime juice and some fresh cilantro! These skewers are great by themselves as an appetizer, in shrimp tacos, or served with beans and rice! Yum!