SHELLFISH

Steaming

This is beautifully easy. The quantities below can apply to about a 2 dozen clams and two pounds of mussels, for more shellfish, just increase the recommendation accordingly.

Add 2 tablespoons of olive oil to a pot over medium heat, sauté 2 cloves of roughly chopped garlic and roughly chopped half an onion - saute until onion turns soft and translucent

Add 1/4 cup white wine, juice of 1/4 lemon a few sprigs of fresh parsley and shellfish

Cover the pot and shake periodically - steam until shells open

When shellfish open, serve immediately - this should take about 5 minutes for mussels and 10 - 15 minutes for clams

Note that it is very important to serve mussels when the last few mussels have popped open and the mussels look plump, you do not want to cook mussels to the point where they start shriveling in size.

Saute

Use the same quantities as the steaming recommendation above, just in a saute pan (big enough to hold the shellfish). Stir/toss the shellfish until shells open.

Roasting/Grilling

You can roast shellfish in the oven or on the grill. You can use the same quantities and ingredients as steaming. Place the shellfish in a dutch oven or a deeper hotel pan that can go in the over or on the grill.

Oysters

Roasting/Grilling

Possibly the most underrated of all seafood preparations. Open the oyster, place a small pat of butter with a nice flavorful cheese (think Parmesan, Pecorino, Gruyere) and roast on the grill or in the oven at high heat (500F) for about 5 minutes. Garnish with some parsley and enjoy. SO GOOD.