What's your favourite way to cook shellfish?

Answer 1

steamed - served with garlic butter

Answer 2

Chicken-and-Shellfish Paella:

3 cups homemade or low-sodium chicken broth
1/4 teaspoon saffron threads, crushed
3 tablespoons olive oil
1 link Spanish chorizo sausage (3 ounces), thinly sliced
4 (4-ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
2 cups thinly sliced fennel bulb (about 2 bulbs)
1 cup chopped yellow bell pepper
1 cup chopped red onion
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 1/2 cups chopped tomato
1/4 cup minced fresh flat-leaf parsley
1 tablespoon sweet Spanish or Hungarian paprika
1 1/2 cups uncooked Valencia or Arborio rice (or other short-grain rice)
12 large shrimp, peeled and deveined
12 mussels (about 1/2 pound)

Assemble your ingredients. If you don't have a paella pan, use a 12-inch nonstick skillet. Preheat the oven to 425°.

Bring the broth and saffron threads to a simmer in a small saucepan, but don't boil. Cover and keep broth warm.

Heat the oil in the skillet (or paella pan) over medium heat, until hot but not smoking. Add the sausage and brown; transfer to a plate. Add the chicken to the skillet and cook, stirring, 4 minutes or until browned. Transfer to the plate with the sausage.

Add the fennel, bell pepper, onion, salt, pepper, and garlic to the skillet and saute 3 to 5 minutes until the vegetables are tender. Add 1 cup of the tomatoes and 2 tablespoons of the parsley and cook 1 minute.

Stir in the paprika and rice (be sure to stir well so the rice absorbs the olive oil). Return the sausage and chicken to the skillet and add the warm broth. Bring the paella to a boil, stirring occasionally, and continue to cook about 3 minutes, until it is no longer soupy (but there is still some broth in the bottom of the skillet).

Remove the skillet from the heat and arrange the shrimp and mussels on top, nestling the mussels into the rice. Sprinkle with the remaining 1/2 cup of tomatoes.

Bake in the preheated oven 15 minutes, or until the mussel shells open. Discard any unopened shells. Remove from the oven and cover tightly with aluminum foil. Let stand 15 minutes to allow the rice to steam until tender. Sprinkle with the remaining 2 tablespoons of parsley and serve immediately.

Yield: Serves 6

Answer 3

Shellfish
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http://www.itscooking.com/shellfish.htm

Answer 4

Fast sautee normally in a base sauce of butter, wine & garlic.
Basic I know but they are normally the best. Can always add a few mushrooms or olives or cream etc to differ the sauce and it always leaves a nice soup like dish after the shellfish has been eaten to mop up with thick slices of fresh bread covered in more butter. Don't serve on a health kick day.

Answer 5

sainsburys tiger prawns are best done like this..............
to feed 4 people give at least 6 prawns each

rinse gently under cold running water and lay flat in a sauteuse pan,pour over half glass of californian chardonnay,juice of 1 lemon,1 teaspoon of grated fresh ginger,1 stick of lemon grass and 1 small red chilli de-seeded and chopped.put on a tight fitting lid and heat slowly on the stove top.as soon as the liquid comes to the boil add 1 can of coconut milk and boil for 1 minute,turn off the heat and add 1 tablespoon of chopped fresh coriander,season with salt and milled pepper to taste, serve with some cooked wild rice and enjoy............mmmmmmm!!!

Answer 6

prawns, shrimps etc - make a paste with mustard powder; yogurt; green chillis; salt; and a touch of oil (mustard oil if you have; if not any oil) and marinade the shellfish. then put the mixture in a microwave and cook for 2 -5 mins, depending on size of fish.

Answer 7

steaming is the heathy option, but for taste it has to be pan fry.
all depend on which type of shellfish , but to add some ginger and spring onions would make the shellfish taste better.

Answer 8

I like mussels with curry sauce. Chop an onion and a pepper and crush a clove or two of garlic, then gently brown them in a little oil. Add curry paste or powder to taste. Add the mussels (cleaned and de-bearded of course) and put the lid on til they steam open, once they are open add a tin of coconut milk, stir and add chopped coriander to finish.

Answer 9

For shellfish, simple is the best!

I like having boiled shellfish on platter with different kind of mayonaise (garlic mayo, wasabi mayo, yuzu-pepper mayo, coriander and chive mayo etc).

Also for scallops (off shells), it's really yummy to grill on plancha very quickly, and squeese fresh citrus (pref. yuzu) juice, season with salt and pepper and blush a bit of wasabi, garnish with shiso leaves.

Answer 10

Although I never cooked it myself, I once had mussels in a restaurant up in Scotland and they were served in an orange kind of sauce. They were the best I had ever tasted

Answer 11

For mussels it would be steamed in a tight lidded pan with white wine and finely chopped onion, then add some cream, stir and serve. mmmmmmmmm!

Prawns - fried very quickly with salt pepper and finely chopped green chillies.

Scallops flash fried as is, and eaten just as they come!