Sunday, April 4, 2010

Mussels and Shrimp in White Wine Broth

What to make on Easter Eve?  It doesn't have quite the same ring as Christmas Eve, but I felt that seafood was in order. 

Dinner was just for John and me; Easter dinner the same, but that doesn't mean it can't be special.  So, at the supermarket yesterday, I suggested mussels and shrimp, though not sure what I was going to do with them.  I came up with the following recipe, and the two diners gave it rave reviews.  I hope you enjoy it, and have a blessed holiday.

2 lbs. mussels, cleaned
1 lb. jumbo shrimp (about 10-12), deveined and peeled, tails intact
2 tablespoons butter
1 tablespoon EVOO
3 garlic cloves, chopped
1 ½ cups dry white wine
3 tomatoes, seeded, and chopped
3 tablespoons heavy cream
2 teaspoon Singapore seasoning* (Penzey’s Spices)
1 teaspoon dried basil
1 teaspoon honey
1/3 c mango salsa
3 tablespoons lemon juice
1 cup frozen peas, defrosted
Pinch of coarse sea salt
Fresh basil and/or parsley


Melt the butter with the olive oil in a large stock pot; add the garlic and saute’ over low heat for about a minute, being careful not to allow the garlic to burn. Add the wine, cream, Singapore seasoning, and basil; simmer for 5 minutes. Add the tomatoes, honey, mango salsa, and lemon juice; simmer for another 5 minutes.

Add shrimp; toss gently; cover and simmer for 2 minutes. Add mussels, peas, and sea salt; toss again to coat with broth; cover and steam for about 5 minutes or until mussels open; stirring once. Discard any that do not open.

Spoon shrimp and mussels onto a large serving bowl; pour liquid over. Sprinkle with freshly snipped basil and/or parsley.

Serve with crusty semolina bread.

Serves 2 to 4 people, depending on their appetites!

*Singapore seasoning is a complex but delicate blend of the following spices:
Tellicherry black pepper, lemon peel, citric acid, garlic, onion, turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, and cayenne red pepper.

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