What I love most about seafood is how fun and sociable it is
to eat. Table manners go out the window, everyone gets their fingers messy and
there is never a scrap left! Cooking seafood may seem daunting. But hopefully I
will show you how fuss-free it can be!
Lobsters can be expensive, but are a fantastic treat. If you’d
prefer something under-budget, I’ve also shown how to cook mussels which are
cheaper. Another trick is to buy whatever fish in season, which is not only
less expensive, but also helps to sustain stocks and tastes great too.
Lobsters are so full of delicious flavour and meaty texture
that I like to keep them simple. Cooking times depend on the size (ask your
fishmonger or weigh and check on the internet) and, if fresh, turn from dark
blue to bright red once cooked. Simply bring a large pot of water to boiling
and place the lobster in the pot. Once cooked, remove and hang the lobster over
the sink for a couple of minutes to drain the water from its joints. Then cut
it vertically down the centre of its back, from head to tail, to split it in
half. This will need a very sharp and sturdy knife, and a good pair of muscles
(cue my fellow sea-food enthusiast boyfriend!) Twist off the claws, and crack
them with a hammer so people can open them more easily. I served mine dressed
only with some cracked black pepper and fresh parsley, providing a garlic
butter (recipe below) as an accompaniment to drizzle over as desired. An
alternative could be to squeeze over some lemon juice for a citrus zing.
I also cooked some mussels with a sweet onion, garlic and
white wine sauce (recipe below). A simple side salad of leaves, cucumber and sweet
cherry tomatoes from the garden, some buttered new potatoes dressed with chopped
fresh mint, and a crusty baguette to mop up the mussel sauce made the perfect
feast. The best thing with this type of meal is that it can all be cooked in
advance before your guests arrive and then served cold.
Armed with shell crackers, lobster picks and plenty of
napkins, I encouraged everyone to get stuck in. And as predicted, nothing was
left by the end of the evening!
So roll up your sleeves, check out my easy recipes below, get
messy and give it a try!
Garlic butter:
Simply melt a slab of salted butter in a small saucepan with
crushed garlic clove(s) and some chopped parsley. Cook on a low/medium heat for
5 minutes to gently soften the garlic until it turns golden, being careful not
to let it burn. Season to taste with black cracked pepper. How much garlic you
add is down to your individual taste. Remember, a little drizzle goes a long
way.
Mussels in a white wine sauce:
Scrub all the shells under cold water to remove sand,
seaweed and barnacles. Discard any that are already open and don’t close when
handled.
Place a chopped white onion into the cooking pot with a
tablespoon of oil and a splash of wine. Gently sweat the onions for approx. 5
minutes until they start to soften. Add a finely chopped garlic clove and cook
for a further minute. Then add a small glass of white wine into the pot, a
handful of parsley and the mussels. Bring to the boil and then turn down to a simmer.
Stir a couple of times during cooking. The shells will start to open after approx.
4-5 minutes, indicating that the mussels are cooked. The mussel should be
completely heated through but still soft and fleshy. If they are overcooked,
they become hard and rubbery, not ideal! Discard any that don’t open. Serve
with all the yummy sauce and a further sprinkling of fresh parsley.
Quick note: Know where your fish comes from. It is important
to ensure the seafood you buy is being sourced responsibly: complying with
regulations and supporting sustainability. Your local fishmonger should be
happy to answer any questions about how their stock is sourced. They can also
be very helpful in explaining how to prepare fish correctly (even doing all the
fiddly bits for you if you prefer) and giving great tips on how to cook them.
Look out for my next post early next week!
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