We are a small family so our holiday traditions are a bit limited. Some years my menu is little more traditional and other years we tend to mix it up with a theme of some sort.
Even though I am part Italian I was never raised with the traditional Seven Fishes tradition for Christmas Eve but we would often have some sort of seafood. My mother would usually make a shrimp dish of some sort, maybe fried scallops or a breaded and fried flounder along with the other array of assorted dishes and desserts. Mom wasn’t a seafood lover so the selection was pretty limited.
My husband and I on the other hand have been enjoying seafood dishes we learned to make for over 40 years. One year we might do shrimp another year steak and lobster.
Here are several easy to prepare seafood dishes we enjoy with our family not just on a holiday but anytime throughout the year.
Muscles Over Linguine with a White Wine Garlic Sauce
Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins Yield: 4-6
2-3 pounds mussels, rinsed
1 pound linguine
¾ to 1 cup white wine (I usually use something like a Pinot Grigio , Riesling or Chardonnay whatever white wine we happen to have in the house)
4 tablespoons butter
1/4 cup fresh basil, finely chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
Rinse the mussels and remove beards if necessary, discard any that do not fully close when rinsing (these are dead).
Bring a large pot of water to a boil, add salt to the boiling water, and cook linguine until al dente.
Meanwhile, with linguine still boiling, combine all remaining ingredients (except for the cream and Parmesan cheese) in a large covered sauce pan on medium-high heat.
Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5-10 minutes. Stir sauce and mussels to coat in the sauce.
When linguine is finished, strain and stir into the mussels and white wine sauce. Now add cream and Parmesan cheese. Simmer for 5-7 minutes while covered, stirring occasionally until the sauce slightly thickens.
Serve topped with a pinch of fresh basil or chopped fresh parsley and Parmesan cheese. (Yes, it’s perfectly safe to have cheese with seafood if you enjoy it, LOL!)
For those who would prefer a red sauce with Muscles here is a red sauce version.
2 lbs Mussels
1 cup white wine (use what you like to drink)
1 small onion
3-4 garlic cloves
1 quart your favorite marinara sauce
4 tbsp olive oil
Scrape mussels clean – Toss any that are not closed
Mince onion and garlic
In a tall pot, sauté the onion and garlic in olive oil until they are translucent (don’t burn the garlic).
Add the wine and bring to a boil.
Add the mussels, cover pot and cook until the mussels are fully opened (toss unopened mussels).
In a separate pot bring the marinara sauce to a boil, then pour it over the mussels.
Turn heat off and serve over linguine or you favorite pasta.
Serve with garlic bread and some more of that white wine. Heaven!.
Linguine with Clams
1 pound dried linguine
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
3 pounds little neck clams, scrubbed clean and sand purged
1/2 cup fresh parsley, chopped
1/2-1 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Salt and freshly ground black pepper
1 lemon, zested, for garnish
In a large pot, bring to a boil 6 quarts of salted water.
Add linguine, stirring constantly to prevent it from sticking together.
Cook until al dente.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,
about 3 to 4 minutes, being careful not to burn the garlic.
Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.
Pour linguine into large serving bowl- arrange clams over linguine and pour sauce over all
Garnish with remaining parsley and lemon zest. Serve immediately.