Seafood Shack at home - date night

December 14th 2014

Seafood Shack at home

Mussels in red sauce
Ingredients:
1 (14oz) can fire roasted tomatoes
1 1/2 TBSP chipotles in adobo, minced
1 1/2 TBSP garlic
1 shallot, minced
2 TBSP butter
1 TBSP olive oil
1 TBSP red pepper
1 TBSP italian seasoning
1/2 cup seafood stock or clam juice
1 (16oz) bag of mussels
fresh parsley and green onion tops for garnish

Start large pot with butter, garlic, shallot, and chipotles. Saute for a few minutes. Add the tomatoes, clam juice, olive oil, and seasonings and bring to a simmer.  Add mussels and mix with liquid. Cover and let steam for 5-7 minutes or until all mussels have popped open. Serve in a large bowl with bread for dipping.

Peel-N-Eat Shrimp with Garlic Butter
1lb Large prawns
3 TBSP butter
3 TBSP olive oil
2 TBSP garlic, minced
1 shallot, diced small
1 TBSP italian seasoning
1 tsp red pepper flakes
1/4 cup clam juice
1/4 cup seafood stock or chicken stock if you need to
1/2 cup white wine

Directions:
Heat butter, olive oil, shallot, garlic and seasonings in a large saute pan. Bring them to a simmer. Add the clam juice, stock and white wine. Simmer to reduce for about 4-6 minutes. Add the shrimp and toss.  Let shrimp cook until all pink - about 5-7 minutes. Serve in a large bowl with all the juice. Serve with bread for dipping.

This weekend's wine:
For the shrimp I went with a Viognier
XO Viognier
2013
Sonoma Coast, CA

For the mussles I went with an old Classic from my Cooper's Hawk wine club days:
Cooper's Hawk
The Collection
Volume 1
Red Blend Wine

~Enjoy
Julianne