Seafood Feast – Wine and Butter

20150918_172820I posted my recipe from when we were camping in Homer, Alaska, with the steamed oysters and mussels in wine and butter. Tonight, I made it at home with more ingredients, and it was absolutely, positively fabulous!

I didn’t have fresh seafood – so I must admit it tasted just a smidgen better in Alaska with mussels we caught that day, but with the more variety of seafood in this, a few more seasonings, and put it over noodles, it was even better.

This recipe was party sized. I wound up putting a little over half of it in the freezer for us to enjoy again in about a month when I’m craving seafood again. The kind of seafood you use is up to you. I bought frozen clams in the shell, frozen mussels not in the shell, frozen shrimp, and a bag of frozen mixed seafood that included mussels, squid and scallops.

The “sauce” is super simple, and would be good with any one of these seafoods. I splurged today though and used them all.

For this particular recipe that I made:

  • 1/2 cup butter (if it’s salted, added salt is not needed)
  • 1 cup chardonnay – It was just a cheap Franzia brand, but it works so well for cooking! And drinking. I really enjoy it.
  • 8 oz mushrooms – sliced
  • 5 green onions – chopped
  • 2 tblsp minced garlic
  • black pepper to taste (salt if you like)
  • 5 lbs mixed shellfish in or out of shell

In a wok or pot, add wine and butter and bring to a boil.

Add garlic, mushrooms and onions.

Boil for about 4 minutes to cook off most of the alcohol

Throw in all the seafood (I just put it in frozen), stir so the wine/butter coats the meat, and put a lid on.

Bring back to a boil. It’s done when the shrimp turn pink, clams all open, or if you’re using squid, the texture is nice and not chewy. – It took about 5 minutes. Don’t overcook seafood or it gets chewy. Don’t leave it under-cooked for health’s sake.

I served this over spaghetti noodles with a chunk of sourdough bread for sopping up the sauce. I also sprinkled on a little more pepper and some Parmesan. It goes really well with the butter/wine sauce.

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