Clams. Mussels and Shrimp

Come over and bring an appetizer.  To some that sends terror, some it means a stop at the local market for one of those “shrimp rings” but to me it opens the door to bring a great dish.  I like this dish because it sends wonderful garlicy smells throughout the kitchen.  It is perfect because most people will find something they like in the dish.  Whether you like shrimp, or mussels or clams they are all in there soaking up all the garlic and white wine.

I serve this in a large bowl surrounded by crunchy bread to sop up the juices.  This is a great appetizer or serve it over pasta and call it a meal.

Pour the wine, please.

Greek Mussels, Shrimp and Clams

Clean and rinse mussels and clams. Add oil to hot pan, sauté carrots, onions and celery (diced) until soft, add thyme, garlic, sauté for 3 minutes. Add tomatoes, wine, clams, shrimp and mussels, cover pan, cook until mussels and clams open, discard unopened mussels and clams. Place on serving platter, sprinkle with zest, lemon juice and cilantro.

Every once in a while we break from our usual Friday night pizza and go for something a little more interesting.  I put together some appetizer plates with whatever is around and whatever I feel like eating.  The assortment above works for us as I don’t eat fish and my wife loves it.  Fish for her and chicken for me.  Actually she had some from each plate and really enjoyed the crostini.

Small plates work well for company, there is usually something on the plate that suits everyone’s taste.  This is a good way to get rid of all those partial containers of “stuff” in your frig.  You can roll up some lunch meat, spoon out some pickles or just put some left over cheeses in your food processor and make a cheese spread, adding olives, garlic, bacon bits, red peppers or whatever you feel like.  We call this small plates (tapas) as we only put out small plates, that way everyone gets a chance at the food instead of the first person to the table takes it all.

before cooking

after cooking

I am not a fish person; I do not eat fish, shell fish, fresh fish, any fish, I don’t even like to fish.  So you ask…why the crab boil post?  Well it’s summer, people are on vacation and this recipe or party, I should say, represents all things summer.  Start off with a bunch of seafood, veggies and some Cajun sausage, get a really big pot with a burner, invite some friends and laisez les bon temps roulez (let the good times roll).

Hosting a crab boil is more like hosting an event, not just a dinner but something special.  Plan to eat outside, preferably on a picnic table covered with brown paper.  Although we did this in March one year, in our dining room.  I thought my wife would die when two of my friends, loosened up a little by alcohol, threw the contents of the pot onto the dining room table, luckily with some shrimp just hanging ten on the very edge of the table.  No knives, spoons or forks are allowed; everything is eaten with your fingers adding to the festiveness of the occasion.  One time we had the crab boil when our good friend’s parents were in town from South Dakota.  Her father, a gruff but lovable farmer, kept asking where his silverware was.  He finally got the hang of it and told stories of the crab boil for many years at his morning coffee gathering before heading out to the fields.

This is not an inexpensive meal; but when viewed as a whole night’s entertainment it makes sense.  Okay for those of you paying attention… I make some ribs on the grill for myself.

We serve the Picnic Caesar Salad from the Salad Collection at emealsforyou.com