How to cook frozen mussels that are already open

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Any way you slice it, make pizza night delicious! Everything for your pies, quiches, gratins, and meat pies! Whole grains, whole lot of benefits! Eric Akis: For a celebratory treat, go retro with seafood cocktail A deluxe mix of chilled seafood decoratively served in a glass fits the bill for a holiday appetizer. Deluxe seafood cocktail is served in a martini glass with tangy cocktail sauce and lemon. My wife and I were having my son and his partner over for an early evening, celebratory, glass of bubbly wine and I wanted to serve them a deluxe appetizer to enjoy with it.

I thought seafood would fit the bill and opted to make something retro in style served chilled and in a glass: Seafood cocktail. The morning before serving it, I shopped for ingredients and came home with prawns, scallops, hand-peeled shrimp, hot-smoked salmon and oysters. All were purchased in modest amounts because this was an appetizer after all and all that seafood, and the cocktail sauce and garnishes, had to fit into a martini or other V-shaped glass. I bought raw, large, shell-on prawns and large East scallops and cooked them in court bouillon, simmering water flavoured with lemon, onion, peppercorns, bay leaf and salt.

When cooked, the flavour-enhanced scallops and prawns were cooled, and the latter were also peeled and deveined. The hand-peeled shrimp I used are small shrimp that are cooked and hand peeled before selling, resulting in a product with a nice texture and bright pink colour. In other words, something that looks and tastes great in seafood cocktail. At seafood stores and some supermarkets you’ll see different types of hot-smoked salmon for sale. The type I bought was cut into strips that fit nicely into my seafood cocktails. To make hot-smoked salmon, the fish is brined and then smoked at higher temperatures than the more silky in texture cold-smoked salmon.

The end result is a product that’s firm and fully cooked, but still moist and very appealing. The oysters I bought were small ones perfect for shucking and serving raw. When buying scallops, hand-peeled shrimp, hot-smoked salmon and prawns, whether fresh or thawed from frozen, look for ones that are vibrant and solid with a mild aroma. When buying oysters, opt for those that have damage-free hard shells that tightly close. I usually buy a few more oysters than I need, just in case I mess up when shucking them. Seafood will vary in cost depending on where you shop and the exact items you buy. 50 per serving, not too bad for such a decadent treat.

In my recipe, I also give you the option to use smaller bay scallops, instead of more costly large scallops. Conversely, if you like pricier Dungeness crab, you could replace the hand-peeled shrimp with it. And, if you don’t care for oysters, you could replace them in with cooked, cooled mussels or clams, served in the half shell. My seafood cocktail recipe serves four, but could be expanded if serving a larger group, or halved, if only serving two. Deluxe Seafood Cocktail A deluxe mix of chilled seafood decoratively served in a glass with tangy cocktail sauce. Place water, sliced lemon, onion, peppercorns and bay leaf in a medium pot. Bring to a boil over high heat.

Now lower the heat until this court bouillon gently simmers. Meanwhile, fill a shallow bowl with ice water. Use tongs to lift the prawns out of the pot and into the ice water to cool. While prawns cool, add the scallops to the court bouillon, return to a simmer and cook two minutes, if scallops are large, or one minute to 90 seconds, for small bay scallops, or until just cooked thorough. Lift scallops out of the pot and set on a plate to cool. Set prawns on the plate with the scallops, cover and refrigerate until ready to serve.

They can be prepared many hours in advance of serving. To serve, divide and place salad greens into four, chilled, large martini or other V-shaped glasses. Hook two prawns on the rim of each glass. Spoon some cocktail sauce into that space. Garnish each seafood cocktail with a lemon wedge and parsley sprig.

Note: Raw prawns and shrimp are sold according to size and count per pound. Large sized, 21 to 25 count per pound ones are great to use in seafood cocktail. Prawns or shrimp are cooked when they turn bright pink and feel just slightly firm to the touch. If the prawn or shrimp feels overly soft, it’s not cooked through. Eric options: If you don’t care for oysters, you could replace them with four mussels or four clams.