Rick Stein's Fruits Of The Sea

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Shrimp: If you are close to an area that offers fresh shrimp buy whatever is local. Being near the Gulf of Mexico, for this recipe I used Jumbo Gulf Shrimp. Next, remove the beard, those fuzzy seaweed shrubs that you may find on the side of the mussels. You can use kitchen scissors or simply pull on them by hand. Why these oysters are the best, has something to do with the excellent sea water quality, temperature and massive amounts of nutritious plankton on which the oysters feed. Add the shrimp to the pan with the mussels and give it a stir. Cover and cook for another minute or so. The key is not to overcook the seafood. These are the seafoods I like to include, but feel free to mix it up and add your own (such as baby clams and scallops).

Later, we journeyed all the way up the west coast to Cape Wrath, stopping off at Loch Fyne Oysters for smoked salmon, a perfectly-grilled piece of halibut, and, of course, the lovely oysters. Then it was on to the Airds Hotel at Port Appin for a dish of red mullet and langoustine tails with diced red peppers, olive oil and capers. This was followed by a a week of uncharacteristically balmy weather in the far north where I came to the conclusion that the Western Isles presents one of the world's most beautiful vistas. While the Frutti di Mare is cooking, add the pasta to the boiling water and cook until al dente (slightly firm in the middle). Drain pasta and have it ready to transfer to serving bowl. Think of a French muscadet or a sauvignon, or an Italian Frascati. What’s the most popular seafood? It is up to you if you add the sauces and lemon to the platter as well, or serve them on the side. Why is seafood served on ice? Cooking time left is approximately 5 to 6 minutes so the shrimp should start to be pink and in a “c” shape, the scallops and calamari should go from translucent white to a solid white.The bay of Saint-Vaast is located in Normandy, next to Brittany and is believed to have the purest seawater. How much do oysters cost in France? When you are ready to cook clams or mussels, place them in a bowl of ice water for about 20 minutes. This allows all the shellfish to expel any sand that may have accumulated. Remove the clams or mussels from the water and discard the sandy water. Squid (Calamari): Calamari is the Italian (also Greek) word for squid. Calamari bodies sold separately from the tentacles are referred to as “steaks.” The cleaned body should be a creamy white color and may appear glossy. Its aroma should be clean without a noticeable fish smell.

Depending on what platter you choose and the region you are in in France, your fruits de mer platter can also contain mussels, langoustines, lobster and crab. Then scrub the mussels or clams with a brush under cold water to remove dirt. That’s it. This is the most difficult part of this seafood pasta recipe. How to clean and deveinshrimp I found great fish there, though - the still-bountiful produce of the North Sea and North Atlantic. The fish auctions at Peterhead, Fraserburgh, Scrabster and Kinlochbervie are bustling and successful, with good landings of fish from the north all the way to Norway.If you are going to ask about the heated debate of adding cheese to seafood pasta- I am a purest on the subject- just no!