BURHOP'S SEAFOOD STORE
Mussel, Oyster, Scallop & Clam Recipes
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CAUTION: We don't guarantee our recipes with fish purchased elsewhere. A fabulous recipe won't help bad fish.
Sauteed Scallops with Rice Pilaf
4-5 sea scallops per person
1/4 cup all purpose flour
salt & pepper
Fresh herbs, chopped (cilantro, dill, chives or parsley)
lemon or lime wedges
1 cup prepared rice pilaf per person
Prepare your rice pilaf, or get some of our ready to warm up
Rice Pilaf or Dirty Rice. Cook or re-heat your pilaf and keep warm.
Add the flour to the container with the scallops and shake to coat the scallops before cooking. In a heavy saute pan over medium high heat, warm some olive oil and 1 to 2 Tbs. of butter. Saute the scallops for 1 to 2 minutes per side. At the end of the cooking time, add your herb of choice and stir. Serve over the warm rice with a wedge of lemon or lime -- lime goes very well with scallops prepared with cilantro; lemon with any of the others. Serve with a green salad.
Cooking tip when doing scallops: To saute scallops successfully, I always shake the scallops in a plastic bag with some seasoned flour -- this helps them retain their moisture. Sea scallops that are lightly floured and sauteed with olive oil and a little butter are definitely guest worthy. Serve with a drizzle of our Lemon Dill Sauce. Yummy.
GRILLED SEA SCALLOP & BACON KEBABS
4 sea scallops per kebab
1 slice high quality bacon per kebab
sliced green vegetables (zucchini, green pepper, Brussels sprouts e.g.)
Lemon Dill Sauce
Cut each bacon strip into 4 pieces and par cook (i.e. slightly cooked,
not crisp) in a frying pan. Place on a paper towel to cool and drain.
Cut pieces of zucchini or sweet pepper or Brussels sprouts into a size that will fit on a skewer. Build your kebabs with a piece of bacon next to each scallop, interspersed with one or two vegetable pieces.
Brush with olive oil. Cook over medium high heat on your grill for about 5 minutes with the lid closed. Scallops cook quickly - don't over cook! They will continue cooking even after you take them off the grill. Add some of our Lemon Dill Sauce to the serving plate, serve with a rice pilaf, sweet corn, and a nice Sauvignon Blanc.
Mussels & Clams with Chorizo
2 lbs. mussels
2 dozen little neck clams
2 mild, sweet cooking chorizo sausages
1 medium white onion (finely diced)
2 cloves of garlic (minced)
1 cup dry white wine
Healthy handful flat leaf parsley (chop the stems finely, the leaves roughly & keep separate)
1 quarter of a lemon
Step 1: Prepare the clams and mussels by rinsing and making
sure all are tightly closed. Discard any that remain open after touching them.
Keep them separate as you do this.
Step 2: Score down the skin of chorizo with a sharp knife
and remove the sausage meat, pinching it into ½ inch bits. You don’t need to be
neat. In fact, rough is better.
Step 3: Put the chorizo in a saucepan that will fit all of
your ingredients. Place the saucepan on a medium flame. The chorizo will start
to leak its delicious oils after a minute or so. Add the onion and finely
chopped parsley stalks. Sweat this slowly for 2-3 minutes. Add the garlic and
turn the heat up.
Step 4: After 20 seconds, pour in the wine and cook over
high 90 seconds to burn the alcohol off.
Step 5: Throw the mussels and clams into the boiling wine
stock (the clams are much smaller than the mussels, but will actually take
about the same time to pop open). Put the lid on, give the pan a good shake and
stand back for 3-4 minutes. Your feast is ready when all the shells are open.
Step 6: To finish, drop in the parsley, squeeze the lemon
into the pan and give everything one more confident toss.
Step 7: Serve in bowls with fresh crusty bread. Have a bowl
on the table for discarded shells.Serve with a pinot noir or un-oaked chardonnay.
Adapted from Borough Market recipe 1/2014.
Moules Mon Ami Gabi*
Preparation Time: 20 minutes Serves 4 as main course
4 lbs. live mussels, cleaned
1 medium onion, finely chopped
1/2 cup dry white wine
2 ribs celery, finely diced
1/2 cup whipping cream
3 cloves garlic, minced
1/2 cup minced parsley
1 cup fish stock or clam juice)
Sea salt & fresh ground pepper
Directions: Melt butter in large, heavy pot over medium heat; stir in onion, celery &
garlic. Cook until onions are translucent, about 2 min. Stir in stock, cream,
wine and salt & pepper to taste.
Increase heat to high; add mussels. (Discard any mussels
which do not close when tapped.) Cover; cook until mussels open, about 3
minutes. Discard any mussels that do not open during cooking. Remove from heat;
stir in parsley. Spoon mussels into 4 bowls and pour liquid over mussels. Serve
with rolls or crusty bread. Delicious with a well chilled Sauvignon Blanc or Pinot Gris.
Adapted from Chicago Tribune 10/2/02
Black Mussels with Wine, Parsley & Garlic
Preparation Time: 20 minutes
Serves 4/appetizer, 2/main course
2 lbs.mussels, rinsed under cool water
3 cloves garlic, chopped
1/4 tsp. each salt & fresh ground pepper
1 cup flat leafed parsley
1/2 stick unsalted butter, cut in pieces
1/2 cup dry white wine
Preheat oven to 450 degrees. Spread rinsed mussels in a 13x9 inch glass or ceramic baking dish.
Discard any mussels that are not tightly closed. Pour wine over mussels. Blend all remaining ingredients in a food
processor to make a paste. Spoon paste over mussels. Cover lightly with foil and bake in the
middle of oven until all mussels are open, 12 to 15 minutes. Discard any unopened mussels.
Serve in bowls with crusty Italian bread to soak up the broth. For a main course, serve over
angel hair pasta accompanied by a green salad. Goes well with a Sauvignon
Blanc or French or Spanish rose.
Steamed Mussels with Wine & Herbs on Pasta
Preparation Time: 25 minutes Serves 4
2 lbs.cleaned mussels
2 med. jalapeno peppers, minced, no seeds
12 oz. Angel Hair Pasta
2 cups dry white wine
1 cup heavy cream
3 tsp. chopped fresh rosemary
4 cloves garlic, minced
1 1/2 cups grated Swiss-style cheese(tossed with 2 Tbsp. flour)
1/2 medium onion, minced
4 Tbs. butter
Parmesan & chopped oregano or parsley
Directions: In large pot, combine garlic, onion butter, peppers, wine & rosemary.
Cook over medium heat till onions & garlic are soft. Start water for pasta, & cook according to
package instructions. Add mussels to the wine broth, increase heat to high,
cook until mussels just start to open (about 5 minutes). Add cream and
Swiss cheese, cook another 5 to 10 minutes.
Drain pasta, toss with a little olive oil, Place in a large shallow
serving bowl, and spoon mussels over pasta. Pour any remaining sauce over
pasta, garnish with grated Parmesan & chopped oregano or parsley. Goes
great with a chilled Pinot Grigio or Frescatti
Grilled Mussels with Garlic-Parsley Crumbs
Serves 2 as a main course, 4 to 6 as an appetizer
1/2 cup extra-virgin olive oil
4 cloves garlic, coarsely chopped & pressed
1 cup breadcrumbs (best from stale French bread) processed until fine in a blender
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped (optional)
3 dozen mussels, scrubbed
2 lemons, halved
Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic.
Stir the garlic and season with salt, to taste. Give the garlic a minute to soften in the oil, but
do not let it brown. Stir in the bread crumbs, watching carefully to let them brown slightly,
then stir in the chopped parsley and mint. If you use mint, you will be surprised at the lovely
freshness it adds to the dish. Taste for seasoning, Set aside.
Check all the mussels to make sure they’re tightly closed; If not tap them lightly on the counter
to see if they close. If they stay open, discard. Mussels must be stored in the fridge in an open
container, never in a closed plastic bag - they will suffocate.
Preheat the grill or grill pan to medium.
When the grill is ready, scatter the mussels on the grate in a single layer. Have a pair of
tongs or a long handled spoon and a large platter ready. As the mussels open (which won’t
take long) use the tongs or spoon to remove them from the grill onto the platter. When they
are all opened, squeeze the juice from the lemons over them. Transfer to serving bowls
and spoon the bread crumb mixture into the shells. Serve immediately - pasta bowls work well.
Prep time: 45 minutes Serves 4 to 8 people
A recipe developed by the famous Antoines in New Orleans, this is our version of this delicious recipe.
2 dozen fresh live oysters (blue points work well)
Ingredients for topping:
6 ounces baby spinach leaves, rinsed
1 stick (4 ounces) unsalted butter
2 3/4 cups finely chopped yellow onions
1/4 cup finely chopped celery
2 tablespoons minced garlic
3 tablespoons French anise-flavored liqueur, such as Pernod or Pastis
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup fresh bread crumbs (French baguette is perfect - process in your blender)
Rinse spinach and place in glass microwaveable bowl with lid and 2 cups of water.
Microwave for 2 minutes. Reserve the cooking liquid by draining spinach into a bowl. Let the
spinach sit until cool enough to handle, then finely chop, and set aside.
Melt the butter in a medium pot over moderately high heat. When the butter is foamy, add the
onions, celery and garlic and cook, stirring, until softened, about 3 minutes.
Add the reserved spinach water, bring to a boil and cook for 1 minute. Add the
chopped spinach, liqueur, salt and pepper and simmer, stirring occasionally,
until the mixture reduces slightly, about 10 minutes. Remove from the heat, add
the crumbs, and stir well to combine. Cool completely before using.
Make Ahead: The topping can be refrigerated for up to 3 days.
To cook the oysters, you will need:
Rock salt (to keep the oysters from falling over)
2 dozen oysters in their shells.
Shuck the oysters right before cooking, drain and place in a glass or ceramic bowl; rinse and reserve the deeper bottom shell for cooking.
Preheat the oven to 400°.
Spread a 1/2-inch-thick layer of rock salt on a large rimmed baking sheet (or 2 smaller ones) and across the bottoms of 4 large
plates (or use oyster plates if you have them) if each person is to get a dozen. For serving 6 per person, use smaller plates.
Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with up to 2 tablespoons of the topping, spreading the topping evenly out to the edge of the shell to completely cover the oyster. Bake until the sauce is lightly browned
and the oysters begin to curl around the edges, about 20 minutes.
Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates or oyster plates and serve immediately. (Discard the used rock salt when you clear the plates).
HOLIDAY OYSTER RECIPES
An East Coast staple, this is delicious with your turkey and cranberries.
1 med. onion, chopped
2 celery stalks, chopped
3 tbsp. parsley, chopped
1 1/2 sticks sweet (unsalted) butter
1 tsp. poultry seasoning
1/2 tsp. pepper
7 c. fresh bread cubed or pkg. stuffing crumbs
1 pt. shucked oysters with liquid
1/4 c. oyster liquid (drained from oysters)
1 tbsp. lemon juice
Sauté onion, celery, parsley and seasonings in butter for a few minutes. Place bread crumbs in a large bowl and lightly mix with onion mixture, oysters, oyster liquid and lemon juice. Cool. Stuff bird loosely just before roasting, put remaining stuffing in glass or ceramic oven-proof dish with lid and bake for last hour turkey is in the oven. Makes 8 cups.
This recipe is from the family of Janis Burhop, and one we enjoyed at her home for many Christmases.
1 pt. shucked oysters
4 tbsp. oyster liquid
2 tbsp. milk or cream
1/2 c. stale or packaged bread crumbs
1 c. saltine cracker crumbs
1/2 c. melted butter
Salt & Pepper
Mix bread crumbs and cracker crumbs in a bowl, and stir in butter. Put a thin layer in bottom of a buttered shallow glass baking dish. Cover with oysters, and sprinkle with salt and pepper; pour over the oysters one half each of oyster liquid and cream. Repeat, and cover top with remaining crumbs. Bake 30 minutes in hot (425 degrees) oven. Never do more than two layers for scalloped oysters: if three layers are used, the middle layer will be underdone. A sprinkling of mace or grated nutmeg to each layer is considered by some to enhance the flavors.