Fish fans, don't let these beauties get away

BOOKMARK

April 19, 2006|By LIZ ATWOOD | LIZ ATWOOD,SUN REPORTER

Fish on a First-Name Basis

By Rob DeBorde

Simply Shellfish

By Leslie Glover Pendleton

William Morrow / 2006 / $24.95

This book features 125 easy shellfish recipes, most of which take less than 30 minutes to prepare. Oysters, shrimp, crab, clams, mussels, lobster and squid are the main ingredients of dishes with Latin, Asian and Italian accents.

You'll also find advice on purchasing, cleaning, storing and serving sizes for various types of shellfish.

liz.atwood@baltsun.com

Iron-skillet mussels with coconut-carrot sauce

Serves 4

COCONUT-CARROT SAUCE:

2 cups chicken stock

2 tablespoons peanut oil

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

1 cup canned coconut milk

1 cup carrot juice

10 fresh basil leaves

5 fresh or frozen kaffir lime leaves

1 tablespoon palm sugar (available at Asian markets) or granulated sugar

salt and freshly ground black pepper

MUSSELS:

40 mussels, scrubbed and debearded

1 bulb roasted garlic, broken up into individual cloves

2 tablespoons finely julienned fresh ginger

juice of 1 lime

salt and freshly cracked black pepper

GARNISH:

1 small carrot, peeled and thinly sliced

1/2 sliced celery stalk, thinly silvered

To prepare the sauce, bring the stock to a boil in a saucepan over high heat. Continue to cook to reduce until 1 cup remains. Meanwhile, heat the peanut oil in a saucepan over medium-high heat. Add the garlic and ginger and saute for 1 minute. Add coconut milk, carrot juice, reduced stock, basil, lime leaves and palm sugar and bring to a simmer.

Decrease the heat to medium-low and simmer for 8 to 10 minutes, until the sauce thickens enough to coat the back of a spoon. Strain into a saucepan and season with salt and pepper to taste. Set aside and keep warm.

Preheat the broiler. Place a dry, heavy cast-iron skillet under the broiler for about 5 minutes or until it becomes very hot. Very carefully add the mussels, roasted garlic cloves and ginger to the skillet. Drizzle with lime juice, sprinkle with salt and pepper to taste and return to the broiler, about 5 to 6 inches from the heat source, for about 5 minutes, or until the mussels have opened. Discard any mussels that do not open. Transfer the mussels to warmed bowls and spoon the sauce over. Garnish with slivered carrots and celery.

From "Roy's Fish & Seafood"

Per serving: 394 calories, 24 grams protein, 24 grams fat, 13 grams saturated fat, 22 grams carbohydrate, 1 gram fiber, 48 milligrams cholesterol, 669 milligrams sodium

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