Although seafood dishes are popular at fine restaurants, many people are afraid to flex their mussels in their own kitchen. Rick Moonen, executive chef at New York’s “Oceana” restaurant, shares some of his favorite seafood dishes. Check out the recipes below.
PRINCE EDWARD ISLAND MUSSELS Rick Moonen
4 main course serving
Pre-heat a large saute pan over medium-high. When hot, add oil and swirl to coat. Add shallots and saute for 30 seconds, stirring. Add garlic and crushed red pepper, and stir to combine. Add mussels, white wine, clam broth and lemon juice and cover to steam. Shake pan once or twice during 1-2 minutes of steaming, checking after a minute to see if mussels open (the larger they are, the longer they take). When mussels open, add half of the parsley and mint, stir, and taste broth for seasoning. Remove mussels to a pre-heated bowl, using a slotted spoon to leave juices in pan. Cover mussels and set aside until serving.
Return pan to medium-high heat. Whisk in the mustard, fold in remaining herbs and tomato, pour broth over mussels, and serve.
91236796048160499olive oil0.5cup1/2 cup olive oil shallot0.25cup1/4 cup chopped shallotgarlic6clove6 cloves garlic, slicedred pepper0.5teaspoon1/2 tsp crushed red pepper island mussels4pound3 1/2-4 lbs Prince Edward Island mussels (with shells)dry white wine6ounce6 oz dry white wineclam broth2cup2 cups clam broth (or bottled clam juice)lemon 1Juice of 1 lemon parsley0.5cup1/2 cup roughly chopped Italian parsleymint0.25cup1/4 cup fresh, chopped mintdijon mustard0.25cup1/4 cup dijon mustardtomatoes44 plum tomatoes, seeded and diced
FENNEL CRUSTED TUNA ORANGE GINGER VINAIGRETTE WITH STIR-FRIED VEGETABLES Rick Moonen
4 main course servings
In a non-corrosive sauce pan, saute the ginger in 1 TB of oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for another minute. Deglaze the pan with vinegar and sherry wine. Add the orange juice, soy sauce and rosemary, and reduce the liquid volume by 3/4. Add the chicken stock and cook another 3 minutes. Strain, placing the liquid into a blender or food processor. With the motor running on low, add the remaining oil in a slow stream until it’s totally incorporated. Set aside, and keep the vinaigrette warm. Makes about 2 cups.
Toast and grind the fennel, coriander and peppercorns in a coffee grinder. Spread the spice mix out on a plate.
Using a very clean, dry bowl large enough to hold the tuna steaks, whip the egg white (just to break it up).
Season the tuna with salt, dip it into the egg white, and then coat it on all sides with the spice mix.
Bring a large saute pan (big enough to accommodate the tuna in one layer) to medium high heat. Add enough oil to coat the bottom, and saute the spice-encrusted tuna, in batches, until rare, about 2 minutes per side. Remove tuna to a warm platter and wipe pan clean with paper towel.
Using the same saute pan, heat the oil over medium. Add all the vegetables and toss, seasoning with salt and pepper to taste. Quickly saute the vegetable until crisp/tender, tossing as they cook, about 3 minutes total. Toss with sesame seeds.
Coat a warm plate with the vinaigrette, place the vegetables in the center, slice the tuna and arrange on top. The plate may also be garnished with crisp potatoes and chives.
91236796048139804vegetable oil1cup1 cup, plus 1 T vegetable oil ginger1ounce1 oz fresh ginger, peeled and slicedshallots22 shallots, peeled and slicedgarlic2clove2 cloves of garlicsherry vinegar0.25cup1/4 cup sherry vinegarwhite wine0.25cup1/4 cup white wineorange juice2cup2 cups orange juicesoy sauce0.25cup1/4 cup soy saucerosemary1sprig1 sprig fresh rosemarychicken stock1cup1 cup reduced chicken stockKosher salt and freshly ground white pepper to tastefennel seeds2tablespoon2 TB fennel seedscoriander seeds0.5teaspoon1 1/2 tsps coriander seedswhite peppercorns1teaspoon1 tsp white peppercornsegg white11 egg whiteKosher salt Kosher salt to tastetuna steaks7ounce4 7oz tuna steaksvegetable oil2ounce2 oz vegetable oilOil Oil for sauteingvegetable oil2tablespoon2 T vegetable oilshredded cabbage1.5cup1 1/2 cups shredded cabbage snow peas 0.5cup1/2 cup sliced snow peas (sugar snap peas may be substituted)scallions0.25cup1/4 cup scallionsred pepper0.25cup1/4 cup red pepper, juliennedcarrot0.25cup1/4 cup carrot, peeled and zig zag cutKosher salt and freshly ground pepper to tastesesame seeds1tablespoon1 TB sesame seeds
Copyright © 2001 by Rick Moonen. Moonen is the Executive Chef of Oceana restaurant in New York City.