Mussels – George Hughes Fishmonger https://georgehughesfishmonger.com George Hughes Fishmonger Wed, 23 Mar 2022 13:24:15 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 https://georgehughesfishmonger.com/wp-content/uploads/2022/04/Method-Draw-Image-150x150.png Mussels – George Hughes Fishmonger https://georgehughesfishmonger.com 32 32 How to cook seafood on the barbecue https://georgehughesfishmonger.com/how-to-cook-seafood-on-the-barbecue/ Tue, 12 Jun 2018 16:48:01 +0000 http://www.georgehughesfishmonger.com/?p=2164 We’ve seen how fish cooked on a barbecue can make a great addition to your summer gatherings, whether it’s for a convivial lunch or an al fresco dinner. But you can also cook a variety of seafood on the barbecue, such as oysters, prawns, mussels or scallops.

Cooking oysters on the barbecue

Yes, that’s right. Oysters are delicious raw but you can also enjoy them cooked.

If necessary, start by scrubbing the oyster shells with a soft bristled brush in cold water. Place the oysters on the grill, flat side up, and leave them for 8-10 minutes or until the shells start to pop open. Carefully remove all oysters from the grill, even the ones that haven’t opened, using a fireproof mitt or tongs.

Completely shuck all oysters and add any sauce you’d like (a squeeze of lemon juice works wonders).

Cooking prawns on the barbecue

Cooking prawns on the barbecue is quick and easy. Just make sure your barbecue is very hot so you can quickly brown the prawns without overcooking them.

If you purchased whole prawns, start by removing the shells and de-veining them. Lightly season the prawns and brush them with a little oil before placing them on a skewer. Put the skewers on the hottest part of the grill and leave until the prawns have coloured. Turn them over and cook for a couple more minutes. Remove from the heat, let the prawns cool a little then serve.

Cooking mussels on the barbecue

If necessary, start by cleaning the mussels with a brush and some cold water. Place your mussels in a roasting tray with a matching lid (you can use tinfoil so long as you make sure to close the parcel tightly so that no steam can escape). Season the mussels and drizzle with a little oil before placing them on the barbecue for 8-10 minutes. The mussels will be ready to eat when most of them have opened. Discard any mussels that didn’t open before serving.

Cooking scallops on the barbecue

A great way to cook scallops on the barbecue is to skewer them with vegetables or even prawns.

Start by marinating your scallops in an oil-based marinade for 10-15 minutes. You can use your favourite herbs and spices such as garlic, paprika or basil. Place the scallops on skewers with any other ingredients of your choice or on their own. Remember that if you’re using wooden skewers, you need to soak them in water for an hour before cooking. Place the scallops skewers on your barbecue and cook for 8 minutes, turning halfway through. You can brush the scallops with more marinade while cooking.

]]> Recipes for 2 – Perfect to Treat a Loved One https://georgehughesfishmonger.com/recipes-for-2-perfect-treat-loved-one/ Tue, 06 Feb 2018 15:27:23 +0000 http://www.georgehughesfishmonger.com/?p=2062 Treating a loved one to a home-cooked meal is a great way to make them feel special. Of course, you don’t have to wait for Valentine’s day! Here are some recipes that would be perfect for when you feel like cooking something special for someone – whether that’s for an anniversary, Valentine’s day or just when you fancy it!

Seared Scallops, Prawns & Balsamic Strawberries

You may be thinking that pairing scallops and strawberries is an odd idea but don’t judge until you try it! The sweet flavours of the dish are well-balanced by the rocket – but if you’re not a fan of rocket use baby spinach instead. To achieve perfectly seared scallops, make sure to check our cooking guide.

Fresh Scallops

Seared Scallops & Prawns with Balsamic Strawberries
Author: Doug Ducap
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup light brown sugar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 6 cups (lightly packed) rocket or spinach leaves (large stems removed)
  • 2 tablespoons grapeseed oil or light olive oil (see c ook’s notes below)
  • 4-6 scallops (depending on size)
  • 6-8 uncooked prawns, peeled & deveined
  • Coarse sea salt or Kosher salt
Instructions
  1. In a bowl, stir together the vinegar and sugar until the sugar is dissolved. Fold in the strawberries, cover, and chill for at least one hour. Remove from the fridge when you’re ready to start cooking.
  2. Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots until softened, then add the leaves and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm.
  3. Dry the scallops and prawns well and sprinkle with the coarse salt. Heat a frying pan over medium-high heat until quite hot. Add the grapeseed or light olive oil, let the oil heat a moment, then carefully add the scallops and prawns.
  4. Let the prawns sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop – if the surface has a nice caramelized colour, turn them over.
  5. Cook for just another minute until the scallops are springy but not quite firm. Remove the scallops and keep warm.
  6. Wipe out the pan, then add the strawberries and vinegar. Remove the strawberries after they are heated through (about 30 seconds) and let the balsamic cook down briefly until thickened to a syrupy consistency.
  7. To serve, place the greens on a plate, top with the scallops, prawns, and strawberries, then drizzle the balsamic reduction over the scallops and prawns.

Brown Butter Sole with Peas & Mussels

If you’re a fan of classic flavours, try this lemon sole and mussels dish! Perfect if you’re looking for something easy to make that looks elegant enough for a special occasion and – above all – tastes delicious!

steamed mussels

Brown Butter Lemon Sole with Peas & Mussels
Author: Barney Desmazery
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Tikka Salmon & Jewelled Rice

If you like spicy food, try this super flavoursome salmon dish! The yogurt, pomegranate & apricot brings some sweetness to the dish, so feel free to change the recipe to balance sweetness and spiciness depending on your own preference!

Salmon Rice

Tikka Salmon & Jewelled Rice
Author: Cassie Best
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 tbsp tikka curry paste
  • 150ml pot natural low-fat yogurt
  • 2 salmon fillets, skinned
  • 2 tsp olive oil
  • 1 large red onion, chopped
  • 1 tsp turmeric
  • 50g soft dried apricots, chopped
  • 200g brown basmati rice
  • 100g pack pomegranate seeds
  • Small pack coriander leaves picked
Instructions
  1. Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside.
  2. Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more.
  3. Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

Lobster Risotto

Fancy trying extra special and treat your loved one to luxurious lobster? Lobster meat is absolutely delicious, firm, meaty and has a delicate sweet taste. It’s an incredible experience that your loved one will remember! To help you out, we’ve got full cooking and preparation guides for live lobster.

Lobster Risotto

Lobster Risotto
Author: Erin McDowell
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 4 small or 2 large lobster tails
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup arborio rice
  • 1 lemon, zested and juiced
  • 2½ cups seafood broth or chicken broth
  • ½ cup grated Parmesan cheese
  • 6 sprigs fresh thyme
  • Salt and freshly ground black pepper
Instructions
  1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. If you’re using fresh live lobster, check out our cooking and preparation guides.
  2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
  3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer.
  4. Add the broth ½ cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another ½ cup of broth and repeat. Continue until all the broth has been added and absorbed.
  5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more.
  6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper.
  7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
]]> Fish & Seafood Soups Recipes – Perfect for Winter https://georgehughesfishmonger.com/fish-seafood-soups-recipes-perfect-for-winter/ Tue, 16 Jan 2018 12:42:11 +0000 http://www.georgehughesfishmonger.com/?p=2030 Soups and stews are a tasty and healthy way of warming up on a chilly day. It’s also easy to freeze, which means you can easily cook ahead of freeze portions for a later meal. Here are 3 fish & seafood soup recipes we love.

Mussel Soup

Mussel Soup
Author: Food & Wine
Serves: 4
This warming soup has a bit of a Provencal feeling and will get you dreaming of Summer on even the coldest day! If you’re not a big fan of mussels, you could also use firm white fish such cod of halibut. The soup will be different but still very tasty!
Ingredients
  • 5 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 fennel bulb, chopped
  • 1 rib celery, chopped
  • 1 bay leaf
  • Grated zest of 1/2 orange
  • 1/4 tsp turmeric
  • 3 plum tomatoes, chopped
  • 1 cup dry white wine
  • 8 1/2-inch slices baguette
  • 1.350kg mussels, scrubbed and debearded
  • 3 cups water
  • 1 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 3/4 cup heavy cream
  • 110g prosciutto or other flavourful ham, chopped
Instructions
  1. In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.
  2. Meanwhile, heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.
  3. Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.
  4. As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells. Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.

Crab & Sweetcorn Soup

Crab & Sweetcorn Soup
Author: Rick Stein
Serves: 4
A simple Chinese dish that is even popular with kids thanks to its naturally sweet taste!
Ingredients
  • 1.2l chicken stock
  • 2 fresh corn cobs
  • 225g fresh white crabmeat
  • 5 tsp cornflour
  • 1 tsp very finely chopped fresh root ginger
  • 2 spring onions, cut into 1-inch pieces and finely shredded lengthways
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 egg white, lightly beaten
Instructions
  1. Bring the chicken stock to the boil in a pan. Meanwhile, stand the corn cobs up on a board and slice away the kernels with a large sharp knife. Add the corn to the stock and simmer for 5 minutes.
  2. Check over the crabmeat for any little pieces of shell, keeping the meat in the largest pieces possible. Mix the cornflour to a smooth paste with a little cold water, stir it into the soup and simmer for 2 minutes.
  3. Stir in the crabmeat, ginger, spring onions, soy sauce, rice wine or sherry, 1 teaspoon of salt and some pepper to taste. Simmer for 1 minute.
  4. Now give the soup a good stir, remove the spoon and slowly trickle in the beaten egg white so that it forms long, thin strands in the soup. Simmer for about 30 seconds and then serve immediately.

Cod & Chorizo Stew

Cod & Chorizo Stew
Author: Delicious. Magazine
Prep time:
Cook time:
Total time:
Serves: 4
Cod and chorizo are a match made in heaven, but you could also use a firm white fish such as halibut. This delicious stew is easy to freeze so you could make a big batch so you always have a tasty meal on hand when you’re too busy to cook.
Ingredients
  • 1 tbsp olive oil
  • 120g sliced cooking chorizo
  • 1 large onion
  • 1 tsp hot smoked paprika
  • A pinch of chilli flakes
  • 75ml white wine
  • 400g can chopped tomatoes
  • 100g sliced roasted peppers
  • 200g tinned chickpeas (drained and rinsed)
  • 450g skinless cod fillets
  • A handful of chopped fresh flatleaf parsley
Instructions
  1. Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
  2. Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir in the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
  3. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.
]]> Fish Recipes to Warm You Up This Winter https://georgehughesfishmonger.com/fish-recipes-to-warm-you-up-this-winter/ Tue, 07 Nov 2017 12:21:07 +0000 http://www.georgehughesfishmonger.com/?p=1918 There’s nothing more comforting than coming home on a chilly Winter day and enjoy a hearty dinner that will warm you up! Fish and seafood can be healthier options when cooking a heart-warming dinner as they have many health benefits! Here are 3 recipes we think would be fantastic, featuring smoked haddock, prawns, mussels and squid!

Grilled Mussels with Thyme and Parmesan

Open Mussels

Grilled Mussels with Thyme and Parmesan
Author: Nigel Slater
Serves: 2
Ingredients
  • 24 large mussels
  • A glass of white wine
  • For the herb butter:
  • 120g butter
  • 4 sprigs parsley
  • 2 tbsp thyme leaves
  • A clove of garlic
  • A medium-sized hot chilli
  • A little lemon juice
  • 5 tbsp white breadcrumbs
  • 3 tbsp grated parmesan
  • Salt and freshly ground black pepper
Instructions
  1. Put the butter in a mixing bowl. Finely chop the parsley leaves, thyme, garlic and seeded chilli. Mash into the butter with the lemon juice, crumbs and parmesan. Season with salt and black pepper.
  2. Put the prepared mussels (thoroughly cleaned and scrubbed, and checked for broken or dead ones) into a deep pan over a moderate heat, pour in the white wine then cover tightly with a lid. Let them steam for a minute or two until their shells open.
  3. Lift the mussels out of the pan, pulling off the top shells as you go. Lay the mussels in the bottom shells flat on a baking sheet or oven-proof tray. Spread a teaspoon or so of the butter over each mussel then cook under a preheated grill till bubbling.

Mediterranean Squid Stew

Squid Stew

Mediterranean Squid Stew
Author: Adina Beck
Serves: 2
Ingredients
  • 500 g squid tubes
  • 2 tbsp olive oil
  • 2 medium onions
  • 3 garlic cloves
  • 1 or 2 chilli peppers, to taste
  • 2 tbsp tomato paste
  • 1 can chopped tomatoes (about 400g)
  • 3 thyme sprigs
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons capers
  • 10 large black olives
  • Baguette, ciabatta or other white bread, to serve
Instructions
  1. Clean the squid tubes and slice them into rings, about 2 cm thick. Finely chop the onions, garlic cloves and chilli.
  2. Heat the olive oil in a thick bottomed pan, add the onions, garlic and chilli and saute them for a few minutes. Add the tomato paste and stir for about 2 minutes. Add the squid tubes, the tomatoes, the thyme sprigs, left whole, the bay leaves and some salt and pepper.
  3. Cover the pot, turn the heat down and simmer for about 25 minutes, stirring from time to time.
  4. In the meantime finely chop the capers, pit the olives and cut them into rings. Add them to the stew and continue cooking on a low flame, this time uncovered, for further 10 to 15 minutes.
  5. Adjust the taste with salt and pepper. Remove the thyme sprigs and the bay leaves and serve immediately.

Smoked Haddock and Mushroom Pie

Haddock Pie

Smoked Haddock and Mushroom Pie
Author: Nigel Slater
Serves: 6
Ingredients
  • 1kg floury potatoes
  • 50g butter
  • 150ml double cream
  • 60g parmesan, grated
  • For the filling:
  • 3 tbsp olive oil
  • 30g butter
  • 150g button mushrooms
  • 400g prawns
  • 600g smoked haddock
  • 200ml creme fraiche
  • 2 tsp grain mustard
  • 20g parsley, chopped
Instructions
  1. Peel the potatoes and cook them until tender in deep, lightly salted water. Check them every few minutes. When you can easily slide a skewer into them, remove from the heat, drain them, then beat until smooth with the butter and cream. Season with black pepper and half of the grated parmesan then set aside.
  2. For the filling, warm the olive oil and butter in a shallow pan, halve or quarter the mushrooms depending on their size, then brown lightly. Remove the shells from the prawns. Skin the haddock if your fishmonger hasn’t already done so, then cut the flesh into thick chunks. Preheat the oven to 200C/gas mark 6.
  3. Remove the mushrooms from the pan and set aside. Lightly brown the prawns and haddock in the mushroom pan, adding a little more butter or oil if necessary. Return the mushrooms to the pan. Stir together the creme fraiche, mustard and chopped parsley then add to the pan and mix very gently, taking care not to break up the fish.
  4. Transfer the filling to a baking dish, pile the mashed potato on top, making furrows with a fork or leaving it rough, as you wish, dot with a little butter, scatter the reserved parmesan over the surface, then bake for 30-35 minutes till the potato is golden and the filling is bubbling around the edge.
]]> Seafood Pasta with Garlic Bread https://georgehughesfishmonger.com/seafood-pasta-with-garlic-bread/ Tue, 01 Aug 2017 10:51:54 +0000 http://www.georgehughesfishmonger.com/?p=1590 Pasta is a fantastic staple. From a rustic and comforting meal to a sophisticated dinner option, pasta is SO versatile and can truly be customised to your personal preferences. This lovely seafood pasta dish would be perfect for all occasions! Feel free to add in scallops, monkfish or lobster for a more luxurious dish!

Seafood Pasta with Garlic Bread
Author: The Hairy Bikers
Serves: 2
To save time, you can buy ready-made garlic bread but making your own will make that recipe extra special.
Ingredients
  • For the garlic bread
  • 2 slices ciabatta
  • 1-2 tbsp olive oil
  • 25g softened butter
  • ½ clove garlic
  • 1 tbsp finely chopped parsley
  • For the pasta
  • 200g fresh pasta such as linguine or tagliatelle
  • For the seafood sauce
  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp dried chilli flakes
  • 200g cherry tomatoes
  • 2 tbsp vermouth
  • handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)
  • handful raw tiger prawns, peeled, deveined
  • 1 medium squid, cleaned, cut into rings
  • 3 tbsp crème fraîche
  • small handful tarragon leaves, shredded
  • small handful basil leaves, shredded, plus extra to garnish
  • ½ lemon, juice only
  • sea salt and freshly ground black pepper
  • salad leaves, lightly dressed with olive oil and lemon juice, to serve
Instructions
  1. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm.
  2. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.
  3. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes.
  4. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).
  5. Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.
  6. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side.

 

]]> How to cook Seafood on the BBQ https://georgehughesfishmonger.com/how-to-cook-seafood-on-the-bbq/ Wed, 07 Jun 2017 13:23:22 +0000 http://www.georgehughesfishmonger.com/?p=1512 We’ve seen how fish cooked on a BBQ can make a great addition to your summer gatherings, whether it’s for a convivial lunch or a fantastic al fresco dinner! But you can also cook a variety of seafood on the BBQ, such as oysters, prawns, mussels or scallops!

Cooking Oysters on the BBQ

Yes, that’s right! Oysters are not only delicious raw but you can enjoy them cooked!

If necessary, start by scrubbing the oyster shells with a soft bristled brush and cold water. Place oysters on the grill, flat side up and leave for about 8-10 minutes or until shell start to pop open. Carefully remove all oysters from the grill, even the ones that haven’t opened, using a fireproof mitt or tongs.

Completely shuck all oysters and add any sauce you’d like to your oysters. A simple squeeze of lemon juice can do wonders!

Cooking Prawns on the BBQ

Cooking prawns on the BBQ is very quick and easy! Just make sure that your barbecue is very hot so you can quickly brown the prawns without overcooking the meat.

If you purchased whole prawns, start by removing the shells and deveining them. Lightly season and brush with a little oil before placing on a skewer. Place on the hottest part of your BBQ and leave until coloured. Turn over and let it cook for a couple more minutes. Remove from heat and wait for a couple of minutes before serving!

Cooking mussels on the BBQ

If necessary, start by cleaning the mussels with a brush and some cold water. Place your mussels in a roasting tray with a matching lid. If you don’t have any, you can use foil but make sure to close it tightly so that no steam can escape. Season your mussels and drizzle with a bit of oil before placing on the barbecue for 8-10 minutes. Mussels should be ready when most of them have opened. Discard any mussels that did not open before serving.

Cooking scallops on the BBQ

A great way to cook scallops on the BBQ is to skewer them with veggies or even prawns!

Start by marinating your scallops in an oil-based marinade for 10 to 15 minutes. You can use your favourite spices and herbs such as garlic, paprika, or basil. Place the scallops on skewers with any other ingredients of your choice or on their own. Remember that if you’re using wooden skewers, you need to soak them in water for an hour before cooking. Place the scallops skewers on your BBQ and cook for 8 minutes, turning half-way through. You can brush the scallops with more marinade while cooking.

]]> How to cook mussels https://georgehughesfishmonger.com/how-to-cook-mussels/ Wed, 12 Apr 2017 09:35:55 +0000 http://www.georgehughesfishmonger.com/?p=1413 Mussels are one of the most affordable seafood available and they are a delicious treat! Very easy to cook, they can be paired with a wide variety of flavours. They are great served with chunky chips or french fries or simply crusty bread!

How to choose fresh mussels

Mussels should be tightly shut and smell briny, like the ocean. If you see that a lot of the shells are open or cracked this could mean that the mussels are old or have been poorly handled.

How to store fresh mussels

Many people tend to forget that mussels are still alive when you buy them from your favourite fishmonger. They are best cooked as soon as possible but they can be stored in your fridge for a few days. Place mussels in a container big enough to hold them all and cover with a damp tea or paper towel. Do not store them in an air-tight container as the mussels will need to breathe.

How to cook fresh mussels

Before cooking your fresh mussels, rinse and check that all your mussels are still alive. The shells should be closed. If you see an open shell, tap it against a surface: if the shell doesn’t close, it means that the mussel has died and should be discarded.

If necessary, debeard the mussels. If your mussels have short brown strings you will need to remove them, using tweezers for example. Our fresh mussels come already cleaned so you don’t have to do this step.

The best way to cook mussels is to steam them with a bit of liquid. You can flavour the broth in any way you want, simply add the liquid and cover with a lid. The mussels should only need 5 minutes or a bit more to cook. Make sure you stir the mussels from time to time.

The mussels will be done when their shells have opened. If there are any that didn’t open during cooking, discard them.

Need some inspiration to cook fresh mussels? Check out our recipes!

 

]]> Fish & Seafood Recipes for Entertaining https://georgehughesfishmonger.com/fish-seafood-recipes-for-entertaining/ Tue, 04 Apr 2017 12:11:36 +0000 http://www.georgehughesfishmonger.com/?p=1398 Whether you’re hosting a family lunch or a dinner party for friends, there are times when you want to impress and cook tasty food for your guests that also looks great! Cooking for entertaining does not have to be complicated, as proven by these delicious recipes that will add a real wow factor to any meal!

Salmon and Spinach en Croute

With a creamy cheese sauce and flaky salmon, salmon en croute is always a real crowd-pleaser! For best results, make your own pastry!

Salmon and Spinach en Croute
Author: Marcello Tully
Serves: 4
Ingredients
  • Pastry
  • 2 sheets of puff pastry
  • 700g of salmon fillet, skinless and boneless
  • 2 egg yolks, beaten, to glaze
  • salt
  • freshly ground black pepper to taste
  • Cheese and spinach sauce
  • 600ml of milk
  • 50g of butter
  • 100g of plain flour
  • 150g of cheddar, grated (or a similar hard cheese)
  • 200g of baby spinach leaves, roughly 2 bags
  • 60g of pine nuts
  • 1 garlic clove, crushed or grated
  • olive oil
Instructions
  1. Start by making a thick cheese sauce. Add the butter, flour and milk to a heavy-based saucepan and whisk together over a medium heat, then continue whisking as the sauce heats through, making sure to scrape down the sides.
  2. Allow to boil for 2–3 minutes to cook off the flour, whisking all the time. Mix in the grated cheese until smooth, then set aside.
  3. In another pan, heat a little olive oil until it begins to smoke, then add the spinach and stir until wilted. Drain immediately to remove any excess liquid, then stir the cooked spinach into the cheese sauce, along with the pine nuts and garlic.
  4. Stir to combine, then allow to cool (this mixture will keep in the fridge until ready to assemble and bake).
  5. Preheat the oven to 200°C/gas mark 6.
  6. To assemble the dish, unroll the first pastry sheet onto a large non-stick baking tray, and place the salmon fillet in the centre. Season well with salt and pepper.
  7. Spread a thick layer of the cheese and spinach sauce on top of the salmon, then top with the second sheet of pastry. Tuck the top sheet around the salmon, then brush the edges with a little egg yolk, squeezing the two sheets together to seal.
  8. Carefully trim off any excess pastry around the edge; these trimmings could be used to decorate the top of the pastry, if liked (cut out your desired shapes and stick on to the top pastry with a little of the beaten egg).
  9. Brush the whole pastry with the egg, and bake in the preheated oven for 40 minutes, until golden all over. Serve immediately.

Chermoula-marinated sea bass stuffed with olives & preserved lemon

The chermoula marinade is full of flavours and will elevate fresh seabass. A great dish for entertaining guests.

Chermoula-marinated sea bass
Author: Yotam Ottolenghi
Serves: 4
Ingredients
  • 1 large whole sea bass (1.5-2kg, net weight), scaled and gutted
  • 4 medium waxy potatoes (600g), cut into 2mm thick slices
  • Olive oil
  • 7 plum tomatoes, cut into 5mm slices
  • Salt and black pepper
  • 1 large preserved lemon, flesh removed, skin roughly chopped
  • 200g green and black olives (pitted)
  • Lemon wedges, to serve
  • For the chermoula:
  • 4 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 1 bunch coriander, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 pinch dried chilli flakes
  • 90ml olive oil
  • 2 lemons, juiced
  • 1 tsp salt
Instructions
  1. Preheat the oven to 200C/400F/gas mark 6. Combine the chermoula ingredients in a bowl. Use a sharp knife to score the fish lightly with three or four cuts on an angle on each side. Rub chermoula all over the fish, inside and out, and leave to marinade in the fridge for one to three hours.
  2. Drop the potatoes into a medium pan of boiling water and blanch for three to four minutes, to soften. Drain, refresh and shake to dry.
  3. Take an oven tray large enough to accommodate the whole fish and brush with olive oil. Arrange the potato and tomato slices, slightly overlapping, over the base of the tray. Drizzle lightly with oil and season.
  4. Mix together the preserved lemon and olives. Lay the fish on top of its potato and tomato bed, then stuff with the olives and lemon. Allow any excess to tumble out of the cavity.
  5. Roast for 45-55 minutes – the roasting time may vary dramatically according to the thickness of the fish, so start checking after 30 minutes. Pierce the fish down to its spine at its thickest part with a little knife – the flesh should be totally white.
  6. Once done, bring the tin directly to the table. Drizzle with olive oil and serve with lemon wedges.

Seafood Paella

Paella is a great dish to make when you need to feed a crowd. It’s full of flavours and has a bit of everything so it’s easy to please everyone! Feel free to adapt the recipe to add your favourite seafood!

Seafood Paella
Author: Jamie Oliver
Serves: 6
Ingredients
  • 6 free-range chicken thighs, skin on, bone in
  • plain flour
  • olive oil
  • 100 g quality chorizo
  • 1 onion
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 6 rashers of higher-welfare pancetta or smoked streaky bacon
  • 2 litres organic chicken stock
  • 2 large pinches of saffron
  • 1 heaped teaspoon smoked paprika
  • 500 g paella rice
  • 2 small squid
  • 2 handfuls of fresh or frozen peas
  • 10 large raw king prawns
  • 500g mussels (cleaned)
  • 1 lemon
Instructions
  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
  3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
  4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
  5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
  6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
  7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
  8. Meanwhile, halve the squid and lightly score all over with a regular eating knife.
  9. When the time’s up, add the remaining stock, peas, prawns, and the mussels and squid. Place a lid on the pan and cook for 10 further minutes.
  10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
]]> Classic Irish Seafood Recipes https://georgehughesfishmonger.com/classic-irish-seafood-recipes/ Wed, 15 Mar 2017 10:21:43 +0000 http://www.georgehughesfishmonger.com/?p=1290 Irish Seafood Coddle

A traditional Dublin Coddle uses sausage and bacon but this version is full of tasty seafood. You can choose any fish and seafood you like, it’s really up to your personal preference! You can serve it with rice or potatoes on the side.

Irish Seafood Coddle
Author: Gerry Galvin
Serves: 4
Ingredients
  • 900ml vegetable or fish stock
  • 3 scallions, finely chopped
  • 2 medium carrots, chopped small
  • 1 stick celery, chopped small
  • 480g mixed fish/seafood such as prawns, salmon, white fish, crabmeat, cooked mussels, shucked oysters – all or any combination of these
  • Salt & pepper
  • 2 tablespoons fennel or parsley finely chopped
Instructions
  1. Bring the stock to the boil.
  2. Add scallions, carrots and celery and simmer for 20 minutes.
  3. Add fish/seafood of your choice and simmer for another five minutes.
  4. Taste and season if necessary.
  5. Serve in deep plates or bowls, with generous sprinklings of fennel or parsley.

Irish Fish Cakes & Tartar Sauce

These fish cakes are great made with fresh fish but they also are good to make if you have leftover fish to use! You can play around with the ratio of fish and potatoes, depending on how you prefer your fish cakes!

Irish Fish Cakes and Tartar Sauce
Author: TVFGI
Serves: 4-6
Ingredients
  • For the fish cakes
  • 1 lb russet potatoes
  • 1 lb cod fillet
  • 1 Tbsp spicy ketchup or chilli sauce
  • a handful of minced fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, beaten
  • 1/2 tsp each salt and fresh ground black pepper
  • 1 sleeve Ritz crackers, finely crushed (use a small food processor or a rolling pin)
  • several Tbsp vegetable oil for frying
  • sliced green onion, to garnish
  • chopped parsley, to garnish
  • Tartar sauce
  • 1 pasteurised egg, at room temperature
  • 1 cup vegetable oil, at room temperature
  • 1 tsp grainy Dijon mustard
  • juice of 1/2 lemon
  • 2 tsp capers
  • about 1/2 cup dill pickles, chopped
  • 1/4 tsp salt
  • fresh cracked pepper to taste
Instructions
  1. Peel and chop the potatoes into large chunks. Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are very soft.
  2. Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
  3. Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture.
  4. Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. I like the fish to remain fairly chunky, so don’t break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.
  5. I use a 1/3 cup measure to scoop out the mixture and form into patties. Flour your hands if necessary.
  6. Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.
  7. Coat the bottom of a skillet with vegetable oil and heat over medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.
  8. Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.
  9. Serve lots of fresh tartar sauce and lemon wedges on the side.
  10. To make the tartar sauce: Put all the ingredients into a jar that fits the head of your blender.
  11. Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.
  12. Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.

Dublin Lawyer With Rice

This delicious seafood consists of lobster meat flavoured with whisky and cream. If you’re starting with live lobster, check out our guide on how to prepare lobster. If you’re not keen on using lobster, you can always use prawns!

Dublin Lawyer With Rice
Author: Amy Stafford
Serves: 4
Ingredients
  • ½ cup unsalted butter
  • 1 tablespoon of salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon paprika
  • 500g lobster or prawn (peeled and deveined)
  • ½ cup Irish Whisky
  • 1 cup heavy cream or 1 cup of coconut cream
  • Chopped chives
  • 1 cup cooked rice
Instructions
  1. Start by cooking the rice.
  2. Cut the lobster meat in big chunks (or prawns if you are using them).
  3. Melt butter in a large saucepan over medium-high heat.
  4. Add lobster meat (or prawns) to the butter and season with salt, pepper, cayenne and paprika.Cooking should take around 3-4 minutes depending on the size of your seafood.
  5. Remove seafood from pan and reserve on a plate.
  6. Gently add whisky to the pan.
  7. Using a lighter catch whisky on fire. Wait until the fire goes out and alcohol is burned off. This should take just a few minutes.
  8. Add cream and simmer for 3-5 minutes or until starts to thicken.
  9. Add seafood back into the saucepan and toss to coat.
  10. Spoon rice in bowl and top with a spoonful of seafood. Top with a sprinkling of diced chives
]]> Irish Seafood Recipes for St Patrick’s Day https://georgehughesfishmonger.com/irish-seafood-recipes-for-st-patricks-day/ Tue, 07 Mar 2017 11:17:01 +0000 http://www.georgehughesfishmonger.com/?p=1273 Guinness-Battered Fish & Chips

Cooking with Guinness might seem like a strange thing to you, but it has actually been part of Irish cooking for a while. The deep flavours of Guinness complement well hearty dishes such as fish & chips or fish pies.

Guinness Battered Fish & Chips
Author: Irish Central
Ingredients
  • 2 cups Guinness beer
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 egg
  • All purpose flour
  • 680g of Cod or Haddock, boneless, sliced into big chunks
Instructions
  1. In large mixing bowl, add beer, baking soda, salt, pepper, and egg.
  2. With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
  3. Heat oil in a deep fryer or in a deep-sided pan to 175 degrees celsius.
  4. Cover fish in flour, shaking off excess and dip in batter, covering all sides of fish.
  5. Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.
  6. Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of fillets. The fish should be all one colour all the way through.
  7. Serve with tartar sauce and chips.

Mussels in Irish Cider

Mussels can have a reputation for being difficult to cook, but it couldn’t be further from the truth! For this recipe, you can use thick-cut bacon instead of pancetta. Choose a cider that’s dry and not too sweet.

Mussels in Irish Cider
Author: The Kitchn
Ingredients
  • 700g fresh mussels mussels
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled and crushed
  • 225g pancetta, cut into small dice
  • 2 tablespoons butter
  • 1 3/4 cup good hard cider, preferably Irish
  • 1/4 cup heavy cream
  • A good handful of freshly chopped parsley
  • Salt and freshly ground black pepper
Instructions
  1. Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in a knob of butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft.
  2. Add in the cider and allow to bubble away for a few minutes so all the flavours mingle in together. Tumble in the mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time.
  3. Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper.
  4. Serve with some crusty bread to mop up the liquid!

Poached Salmon with Irish Butter Sauce

The salmon in cooked gently is salt water, making it very soft and flaky. It’s a great meal if you want to keep it simple without compromising on taste!

Poached Salmon with an Irish Butter Sauce
Author: Darina Allen
Serves: 8
Ingredients
  • 1kg fresh salmon
  • Water
  • Salt
  • For the Irish butter sauce:
  • 2 egg yolks
  • 1 teaspoon cold water
  • 110g butter, diced
  • 1 teaspoon approx. lemon juice
  • To garnish:
  • Sprigs of flat parsley or watercress
Instructions
  1. Use one rounded tablespoon of salt to every 1.2 litres of water. Although the fish should be just covered with water, the aim is to use the minimum amount of water to preserve the maximum flavour, so therefore one should use a saucepan that will fit the fish exactly. An oval cast-iron saucepan is usually perfect.
  2. Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15–20 minutes.
  3. Meanwhile, make the Irish butter sauce. Put the egg yolks into a heavy-bottomed saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or “scrambling” slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally, add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.
  4. To serve, lift the cooked salmon carefully from the poaching liquid. Garnish with sprigs of parsley or watercress. Serve with the Irish butter sauce.

 

 

]]> Mussels recipe for delicious “Moules-Frites” https://georgehughesfishmonger.com/mussels-recipe-for-delicious-moules-frites/ Wed, 09 Sep 2015 14:00:59 +0000 http://www.georgehughesfishmonger.com/?p=547
Belgian mussels recipe
Recipe Type: Main
Author: Hairy Bikers
Serves: 4
Moules Frites are a quintessential French and Belgian Bistro food. It can also be a fun family meal as everything can be eaten using your fingers!

Follow this recipe to make delicious Belgian-style mussels and serve with chips.

Ingredients
  • 2kg fresh mussels
  • 50g unsalted butter
  • 3 large shallots, finely sliced
  • 2 sticks celery, finely sliced
  • 1 leek, finely sliced
  • 2 bay leaves
  • 2 tbsp chopped fresh parsley
  • 1 sprig fresh thyme
  • 1 tsp freshly ground black pepper
  • 300ml dry white wine
  • 200ml double cream
Instructions
  1. To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.
  2. To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned.
  3. Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.
  4. Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.
  5. The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.
  6. Serve in big bowls garnished with the remaining parsley.

 

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