Sadler House

Sadler House

Rockland, Maine


All of the posts under the "mussels" tag.

Stupendous Seafood Paccheri

I’ll come out and admit it.  I’ve always been intimidated by seafood pastas and stews.

Okay, okay, I’ve made scampi.  But the prospect of a bouillabaisse or a paella or a pasta with various sea creatures on it…well, it just seemed too hard.  I can’t say exactly what made these dishes seem so unattainable, but I am pretty sure it had something to do with the challenge of obtaining three or four different fresh fish or shellfish on the same day in almost embarrassingly small amounts.  Now, this may be a real problem for folks who live in areas lacking good grocery stores, but as a person who has access to the glorious seafood markets in and near Rockland, there’s just no excuse.  So, recently, when Dan and I saw Lidia Bastianich making a mouthwatering seafood pasta on her show, we decided the time had come.

It was imperative we finally make the plunge.  I decided to take on a pasta recipe that contained mussels, clams, scallops AND shrimp.Seafood Paccheri Recipe

Right off, though, we cheated.  Dan and I decided to omit the clams and double the mussels.  The reason for this was two-fold.  First, we have never cared much for clams.  I realize this may get us kicked out of Maine, but we can’t deny that we are just mussels folks.  Second, if you are shopping at a supermarket, mussels come handily in bags of 2lbs., so it can be a great way to simplify your ingredient list and avoid an extra stop at if your time is limited or seafood markets are closed.

If you are not near a great seafood outlet in a coastal area, the other thing we have realized is the usefulness of both frozen raw shrimp and frozen scallops. We have found that sometimes the frozen shrimp is the only practical way for us to shop ahead and plan, so that’s what we had on hand.  The frozen scallops, likewise, have proven to be an affordable way for us to have scallops on hand days or weeks before we need them, when we are not in Rockland and have to make due in Virginia. Read more →

Flex Your Mussels: Two Delicious Recipes

Mussels Recipes - Sadler House

When my husband and I first met, we lived in Boston and Manhattan, respectively, so our first real “date” had to be one of those volatile weekend visits that destroy so many fledgling relationships.  He was coming to visit me.  I was racking my brain to think of the best places to take him and the most not-awkward things to do: first date on steroids.

Of course we talked on the phone a lot, because we were not able to see each other in person.  One night a few days before that first weekend visit, I was listening with only one ear as he told me about his evening.  What I was really thinking about what if I shouldn’t take him to my favorite Belgian restaurant for dinner.  But did he like shellfish? Polarizing.

Meanwhile, he was rattling on about his evening’s activities, and told me he had just gotten back from the gym. Running along my own selfish thought train, I blurted out “Do you like mussels?”

There was an awkward pause.

“Ummm…what do you mean?” Because, based on the actual conversation he had thought we were having about his trip to the gym, this is what he heard.

“Do you like muscles?”

This could have been one of those moments when so many relationships go horribly wrong and end before they are started. Because, seriously, what kind of a creepy question was that?

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Sadler House September 12, 2014 1 Comment Permalink

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