Recipe:

Serves 2

1 Dozen Fresh Mussels, rinsed well and drained
1 Tablespoon fresh garlic, minced fine
1/2 Cup sauvignon blanc wine
1 Teaspoon Private Selection® Mediterranean Seafood Grinder
2 Tablespoons butter
1/4 Cup crushed fire roasted tomatoes
Lemon wedge
1/2 Pound cooked and drained pasta (*optional)

1. Add the first four ingredients to a skillet. Place skillet over medium-high heat and
cover. Steam the mussels for 2-3 minutes or until they open. Remove the open
mussels to the serving plates.

2. Pour the liquid through a fine strainer into another skillet. Return the liquid to the
medium-high heat and simmer uncovered until reduced by half.

3. Add the butter, tomatoes and lemon juice. Swirl the pan until butter melts. Pour
over steamed mussels and serve immediately.

4. *Pasta Option Place cooked mussels over pasta and pour sauce over top.

Duration : 0:1:51

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Build a fire and keep it going over the entire surface of the circle of rocks, keeping it as hot as possible. When rocks are hot enough, water will immediately sizzle and turn into steam instantly, a process that takes about two hours for your clambake.

Wash the clams, mussels and potatoes thoroughly. Peel the onions (not the potatoes) and remove the silk from the top of the ears of corn for your clambake.

Remove coals and/or embers from the hole. Arrange hot stones evenly across the bottom of the hole. Place fresh 1/2 bushel seaweed (wet) on top of the hot stones for your clambake.

At a traditional clambake, the ingredients are layered with a sea vegetable called rockweed. This plant, which grows along the shore of the North Atlantic, has small pockets filled with seawater. These burst during cooking, adding moisture and the flavor of the ocean.
Food should be layered evenly on top of each other in the following order: clams, mussels, fish, sausage, hotdogs (wrapped in cheesecloth), onions, potatoes (white and sweet), corn, and finally lobsters for your clambake.

Serve your seafood with plenty of melted butter so everyone has enough for dunking steamers and lobsters! Lemon wedges can be squeezed over all the seafood. Nothing completes a clambake or lobster bake like delicious New England clam chowder, cole slaw, and Boston baked beans for your clambake.

Duration : 0:11:1

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Duration : 0:7:49

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Duration : 0:3:1

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Duration : 0:9:27

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Duration : 0:7:28

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Duration : 0:4:14

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Duration : 0:3:58

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