Are you getting tired of the usual seafood supper? Try Marc Murphy's recipes for a seafood bonanza. He's the chef and owner of Landmarc and Ditch Plains restaurants in New York City. These dishes are perfect to get you out of your seafood slump!
Recipe: Marinated mussel salad with white beans, red onion and basil (on this page) Recipe: Grilled garlic and thyme shrimp with shaved fennel, green olives and smoked oyster vinaigrette (on this page)Sauté the shallots and garlic in a large pan until golden brown.
Add the mussels and white wine, and cook for six or seven minutes until all the mussels have opened.
Remove from the pan, let cool and strain the liquid discarding the shallots and garlic.
When cool, pick the mussels from the shells, place the meat in a large mixing bowl and toss with the white beans, red onion, chili flakes, scallions, roasted garlic, lemon juice, olive oil and about a quarter cup of the reserved liquid.
Let the mixture marinate in the refrigerator for an hour and right before serving add the the torn basil and chopped parsley, and season with salt and pepper as needed.
Makes four
To make the smoked oyster vinaigrette:
In a blender, add half a tin of the smoked oysters -- reserve the rest for the salad -- chopped parsley, chili flakes and sherry vinegar.
Blend for about a minute then slowly add the olive oil until incorporated, and season with salt and pepper to taste.
To make the shrimp:
Marinate the shrimp with the chopped garlic, half the picked thyme and 2 tablespoons of olive oil, in the refrigerator for approximately two hours.
On a hot grill, cook the shrimp on each side for about two minutes.
Place the shaved fennel in a mixing bowl with green olives, parsley leaves, half the smoked oysters, scallions and remaining thyme leaves.
Add the shrimp and dress with the smoked oyster vinaigrette, and season with salt and pepper to taste.
Makes four
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