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.

14 No-Fail Seafood & Wine Pairings

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It’s time for the age old rule of only serving white wine with seafood out the window! This guide provides simple suggestions for pairing wine with a few of our favorite seafood dishes. But remember, while wine pairings can really bring out the flavors of both, it’s very much about what you like!

For fried calamari, choose a fruity Chenin Blanc or Pinot Grigio. For calamari swimming in tomato sauce, try a zesty Sauvignon Blanc.
For simple steamed clams, try a Sauvignon Blanc or dry rose. For clams served in a cream sauce, try a oaky Chardonnay. For clams in tomato sauce, we like something with acidity like a Sauvignon Blanc or Muscadet.
Champagne and caviar are a match made in heaven! Try a dry sparkling wine or an unoaked Chardonnay.
With broiled cod, a Pinot Blanc or white Bordeaux.
Chardonnay from California or Washington are fabulous with fresh boiled crab or crab cakes.
This fish is very neutral yet pairs so wonderfully with many different flavors. A crisp Pinot Grigio or lightly naked Chardonnay would pair nicely.
So many pairings to choose from for this one! A nice White Burgundy from France, a California Chardonnay, Pinot Noir, or a fruity Rose will all work incredibly well with this rich seafood.
Mussels can be paired with many different flavors and thus allow for many different pairings! For simple steamed mussels stick with a Riesling or Sauvignon Blanc. For mussels with a creamy sauce, try a Chardonnay. For mussels in herbs and spices, try an acidic Sauvignon Blanc or Pinot Gris or Pinot Noir.
For raw oysters stick with bubbles (champagne or sparkling rose), Muscadet or a dry Riesling.
Pinot Noir is a great choice to stand up to the richness of salmon while still being light enough.
Scallops have a natural richness that demands a highly acidic wine.  Pair with a Chenin Blanc.
For simple preparations of shrimp, a fresh Vinho Verde from Spain. For a shrimp surrounded by herbs, garlic and butter a mineral Sancerre or crisp Sauvignon Blanc.
With this oily fish, something that’s light and bubbly makes a great pairing. Dry a sparkling dry rose or champagne.
Pinot Noir adds the perfect amount of acidity to cut through the fat. Beaujolais or a slightly chilled Gamay would also do the trick.

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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Classic Cherry Pie!

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Now that we’ve shown you our favorite funky ice cream combinations, we’re bringing it back to an All-American Classic – Homemade Cherry Pie. If a slice of this pie with a big scoop of plain vanilla ice cream doesn’t scream summer to you, then we don’t know what will!  We love using fresh fruit in our pies but frozen (not thawed!) will work just the same. We used an all-butter double crust for this particular pie but if you want to show off your lattice making skills or use some festive pie crust cutouts we support that!

Classic Cherry Pie

Serves: 8 Total Time: 2.5 hours

Ingredients pie- 4 cups (approximately 2lbs) pitted fresh cherries 2 tablespoons cornstarch 2 tablespoons quick-cooking tapioca ¾ – 1 cup sugar, depending on sweetness of fruit 1/8 teaspoon salt juice of ½ lemon ¼ teaspoon almond extract 1 tablespoon cold unsalted butter, sliced 1 egg beaten with 2 tablespoons water coarse sugar for sprinkling

all-butter double crust- 2 ½ cups (315 grams) all-purpose flour 1 tablespoon sugar 1 teaspoon salt 2 sticks (1 cup) unsalted butter, very cold ice water

Directions Start with the pie crust. Make sure all of your ingredients are very very cold. Fill a measuring cup with water and add a few ice cubes, set aside for it to get cold. In a large bowl, whisk together the flour, sugar and salt. Dice two sticks of very cold butter into cubes and add them to your bowl. Using a pastry blender, two knives or your hands, begin working the butter in until the butter is broken down to the size of small peas.

Drizzle ice water starting with ½ cup over the butter and flour mixture. Using a spatula gather the dough. If it’s still dry and flaky add water 1 tablespoon at a time until it will hold together – but make sure that the dough never gets “wet”. Once it’s together in a big clump, remove from the bowl and gather all of the pieces into one ball. Knead everything gently together.

Divide the dough in half and place each half on a large piece of plastic wrap. Pull in the sides to cover the dough and flatten the dough into a disk. Let it chill in the refrigerator for at least an hour before rolling it out.

While the crust is chilling, preheat the oven to 400°F.

Stir together the cherries, cornstarch, tapioca, sugar, salt, lemon and almond extract in a large bowl.

After at least an hour, roll out the chilled dough on a floured work surface. Gently transfer it to a 9-inch pie pan and trim the edges to an inch overhang.

Spoon the filling into the pie crust, leaving the majority of the liquid in the bowl. Top with slices of butter.

Roll out the second dough disk on a lightly floured surface. Lightly drape it over the filling and trim it to the same length as the bottom. Fold the top layer under the bottom crust, pressing the edges to seal. Crimp and then brush with egg wash and sprinkle with coarse sugar.

Cut slits in the middle of the pie with a sharp knife. Bake for 25 minutes at 400°F then reduce the temperature to 350°F and bake for an additional 25-30 minutes. Let the pie cool on a wire rack and enjoy!

The Ultimate Guide for Perfect Pie Crust

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