Tomato & Garlic Mussels

Tomato & Garlic Mussels

INGREDIENTS

  • 2 lbs Fresh Mussels
  • ½ cup White Wine
  • 1 Onion (Chopped)
  • 3 Garlic Cloves (Minced)
  • 1 15oz Can Diced Tomatoes
  • 2 tbsp Chopped Parsley
  • Salt & Pepper

DIRECTIONS

  1. In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

  2. Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.

  3. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

  4. Garnish with more parsley and serve with grilled bread.

Read more →

Caudle's Thai Syle Mussels

Caudle's Thai Syle Mussels

INGREDIENTS

  • 2 lbs Fresh P.E.I. Mussels
  • ½ cup Oil (any will work)
  • 1 Onion (Diced)
  • 2 Garlic Cloves (Diced)
  • 2 Minced Ginger Cubes
  • 1 Can Coconut Milk
  • 1 Can Bar Harbor Seafood Stock
  • 1 pkg De Siam Curry Paste
  • 1 tbsp Fish Sauce

DIRECTIONS

  1. In a large bowl wash mussels thoroughly in running cold water. Shake them around and drain. Remove any open or broken mussels at this point.

  2. Put a large pot on the stove at medium heat; add oil.

  3. Finely dice the onion and saute for 2-3 minutes, finely dice the garlic and add when the onions are soft and translucent. Saute for another 1-2 minutes.

  4. Add in the fish stock, curry paste, coconut milk, fish sauce, and ginger. Stir well and let simmer for 2-3 minutes until all of the solid bits of coconut milk have melted in.

  5. Bring up to a full boil, add in all the mussels and cover with a tight-fitting lid. Steam mussels on high for 6-7 minutes.

  6. Uncover to stir every minute or so. Bring the mussels from the bottom to the top so that all mussels get a chance to cook in the broth.

  7. Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.

Read more →

P.E.I. Potato & Mussel Chowder

P.E.I. Potato & Mussel Chowder

INGREDIENTS

  • 3 lbs Fresh P.E.I. Mussels
  • 1 Clove Garlic, Minced
  • 4 Stalks Celery, Diced
  • 4 Large Potatoes, Diced
  • 2 cups All-Purpose Flour
  • ¼ lb Pancetta, Small Sliced
  • 2 L Whole Milk
  • 3 tbsp Chives, Chopped
  • 1 Cup White Wine
  • 3 Sprigs Fresh Thyme
  • 3 Large Carrots, Diced
  • 2 Medium Onions, Diced
  • 1 lb Butter, Unsalted
  • 1 lb Haddock (any whitefish will do)
  • 1 L Heavy Cream, 35%
  • Salt & Pepper to Taste

DIRECTIONS

  1. Rinse mussels
  2. Add them to a large pot with white wine, garlic, and thyme.
  3. Steam for 5-7 minutes or until all mussels are open.
  4. Strain mussels from the pot saving every drop of the mussel broth.
  5. Shuck mussels from their shells and keep chilled, discard any mussels that don’t open.
  6. In a large heavy bottom pot, add pancetta and begin to cook over medium heat to release fat.
  7. Add carrots, celery, and onions to the pot and sweat for 3-5 mins.
  8. Add potatoes and cook for additional 3 minutes.
  9. Add butter and melt completely.
  10. Add flour and mix to create a roux.
  11. Cook roux until it smells like toasted butter about 3-5 mins.
  12. Add the mussel broth and whisk to break up the roux.
  13. Add milk and cream and continue whisk over med heat to cook the roux and remove any flour flavour.
  14. Reduce heat to low and cook for 30 mins to cook vegetables all the way through, stirring every few minutes to avoid scorching.
  15. When chowder has thickened add mussels and haddock into chowder. Season to taste and finish with chopped chives and other greens. Enjoy!

Read more →

Thai Style Mussels

Thai Style Mussels

INGREDIENTS

  • 2 lbs Fresh P.E.I. Mussels
  • 2 tbsp Thai or Vietnamese Sauce
  • 2 Cans Coconut Milk
  • tbsp Cilantro, Chopped
  • 2 tbsp Fresh Ginger, Chopped
  • 1 tbsp Red Curry Paste

DIRECTIONS

  1. Heat the coconut milk, fish sauce, ginger, and curry paste at medium heat until sauce thickens.
  2. Add mussels and cook 5-6 minutes or until they open.
  3. Stir mussels into the sauce, then sprinkle with cilantro.
  4. Serve with steamed rice (can also serve with Asian noodles).

Read more →

Steamed Mussels with White Wine

Steamed Mussels with White Wine

INGREDIENTS

  • 2 lbs Fresh P.E.I. Mussels
  • 2 oz White Wine
  • 1 Garlic Clove, Chopped
  • tbsp Onion, Chopped

DIRECTIONS

  1. Place wine, garlic, onion, and mussels in a saucepan, cook on high for 5 to 6 minutes or until mussels open.
  2. Serve with melted butter (optional).

Read more →

Garlic Shrimp

Garlic Shrimp

INGREDIENTS

  • 2 tbsp Olive Oil
  • 1 tbsp Fresh Lemon and Lime Juice
  • 6 Garlic Cloves, Minced or Grated
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper

DIRECTIONS

  1. In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.
  2. Preheat oven broiler on high.
  3. Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
  4. Place in centre of oven and broil for 3 minutes, until pink.

Read more →

Easy Broiled Lobster Tails

Easy Broiled Lobster Tails

INGREDIENTS

  • 2 whole Lobster Tails

  • 1/2 cup Butter, Melted

  • 1/2 tsp Ground Paprika

  • Salt, to Taste

  • Ground White Pepper, to Taste

  • 1 Lemon, Cut into Wedges for Garnish

DIRECTIONS

  1. Preheat the broiler.

  2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.

  3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

Read more →

Honey-Glazed Tilapia

Honey-Glazed Tilapia

INGREDIENTS

  • 2 tbsp soy sauce

  • 2 tbsp honey

  • 1 1/2 lbs tilapia

  • 1 tbsp vegetable oil

  • 1 lime, cut into wedges

DIRECTIONS

  1. Combine soy and honey in a small bowl. Brush over fillets.

  2. Heat a large non-stick frying pan over medium. Add oil, then fillets. You may have to do this in 2 batches. Cook until a knife tip inserted into the thickest part of the fish and held for 10 sec comes out warm, 3 to 5 min per side. Serve with lime wedges.

Read more →

Pan Fried Whiting

Pan Fried Whiting

INGREDIENTS

  • 1 cup all purpose flour

  • 1 cup cornmeal

  • cayenne pepper

  • 1 tsp dried basil

  • salt & pepper

  • 1 lb whiting

  • vegetable oil

DIRECTIONS

  1. In a medium bowl, combine the cornmeal, cayenne pepper, all-purpose flour, salt and pepper to taste, and basil. Mix well and set aside.

  2. Wash and lightly season the fish with salt and pepper. Set aside.

  3. Coat each fish one by one and set aside on a plate. Then fry the fish in small batches for 5 minutes per side. Repeat the steps with the remaining fish. Serve warm and enjoy!

Read more →

Garlic Dijon Rainbow Trout

Garlic Dijon Rainbow Trout

INGREDIENTS

• 1 lb Fresh Rainbow Trout Fillets
• 1/2 tbsp, Lemon Juice
• 1 tbsp, Whole-Grain Dijon Mustard
• 2 tsp, Olive Oil
• 1/2 Clove Garlic, finely chopped
• Salt & Pepper,
(additional seasoning)

DIRECTIONS

1. Preheat oven to 425°F.
2. Place the fillets skin side down on a non-stick tray or baking sheet.
3. Mix all the ingredients together in a bowl and spread the mixture over the fillets.
4. Bake for 12- 15 minutes, or until it flakes easily with a fork.

Read more →