Following up from my previous post of Mussels in White Wine sauce, here’s another stunning dish that I made at that same time called Mussels in Tomato Chorizo sauce. While mussels in white wine sauce is a traditional French dish, mussels in tomato and chorizo sauce is more likely Spanish. The flavour is much stronger and it has a bit of spice in the sauce because of the chorizo. [Read more…]
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Moules mariniere, or mussels in white wine sauce is a classic traditional French dish. Famous worldwide, usually cooked and shared with a group of people. It is a crowd pleaser for sure. This dish consists of fresh steamed mussels with white wine, onions, garlic, parsley, butter and cream sauce. Serve the dish with crusty French bread to mop the tasty white wine sauce as an appetizer or light meal. Believe it or not, it is one of the simplest French dish that everybody can make at home.
Mussels in white wine sauce comes together very quickly – it only consumes 20-30 minutes of your time from start to finish. Once the mussels are in the pot, it only takes 5 minutes from there before everyone can start eating (2 minutes for the mussels, 2 minutes for the sauce and 1 minute for serving). So make sure that you gather everyone in the dining table when you cook the mussels in the pot because if you reheat the dish in the microwave, the mussels are going to be overcook and shrinked. [Read more…]
In this blog post I will explain how to prepare clams before cooking and how to make them with delicious Thai style red curry sauce.
I used to eat clams once in a while back when I used to live in Indonesia. Mussels were expensive as they’re not in abundance so we’re more familiar with clams rather than mussels. It’s only when I moved to Australia that I started eating mussels and I LOVE them. I’ve been cooking them several times now as you can see in some of my mussels recipes here.
However sometimes I have cravings for clams as well. Especially the ones cooked by my grandma with chilli and soybean sauce (Tauco) similar to this chilli clams recipe from Rasa Malaysia. I cooked this once a few years ago and it was beautiful too. I will do my grandma’s version next time but for now I wanted to try cooking clams with other spicy sauces. I’m gonna cook clams in red curry sauce.
Sometimes it’s hard to find fresh clams in Melbourne. I normally use the frozen ones from Asian groceries when I have cravings for them and they still taste quite good. I love to add them in Korean seafood soup or Japanese miso soup. But if I want to make a dish that features clams as the star, it’s better to get the fresh ones instead. I personally think fresh clams taste better than the frozen one even though they are a bit tedious to prepare.
I prepared fresh clams until all the sands have been removed and then cook them with Thai red curry sauce and coconut milk. It was so delicious as the curry sauce was infused by the flavour of the fresh clams. The two of us had these clams in red curry sauce with a bowl of rice and I first thought that there was gonna be some leftovers but turned out we finished them all at the end.
Delicious and full of flavour pasta for your date night – Creamy tagliatelle pasta cooked with prawns and mussels and smeared with addicting parsley and macadamia pesto.
Do you like to cook pasta? It’s easy to cook isn’t it? Anyone can make good bolognese or carbonara pasta at home in a fraction of an hour. I love cooking pasta for dinner as well because it’s easy so I’ve been trying to develop more great pasta recipes, and I’m proud to share with you the latest pasta that I made a few days ago – Seafood Pasta with Parsley and Macadamia Pesto.
I’ve made seafood pasta and pesto pasta but have never combined the two together. It’s only up until I tried it in a local Italian restaurant Vapiano that I fell in love with this combination. The dish that I ordered was Gamberi E Spinaci, which is creamy pasta with prawns, baby spinach and basil pesto. It’s so delicious that it became my favourite dish to order every time I visit this restaurant.
I have always wanted to recreate that dish at home and I’m glad that I did now, even though not the same, but both still taste pretty delicious! I couldn’t decide which one is better. My soon-to-be husband is never a big fan of pasta (although he loves his lasagna) but he devoured this plate like a little child and even requested for more, which I rejected because I didn’t make many portions.
Imagine holding a warm bowl of creamy, rich and smooth French style seafood bisque that tastes like it has been braised slowly for hours, and perhaps accompanied by some freshly baked Yorkshire puddings on a cold winter night.
The dish that I would always order in a French restaurant if I see one in the menu – Seafood Bisque (Bisque de fruits de mer). First time trying seafood bisque a few years back and it has officially became my most favourited French dish, followed by Croissants and Mussels in White Wine (Moules Marinières).
It’s unbelievably rich and flavourful. Every mouthful is bursting with seafood flavour with a hint of white wine. The texture of the bisque is quite creamy and smooth, and because it’s quite rich you would feel satisfied even if only having a small bowl. It’s comforting yet feels elegant at the same time. Even if it’s classified as appetizer in the menu I would be quite satisfied just by having a bowl of these and wouldn’t need the main course anymore.
Even at home I have also been making this French seafood bisque for a couple of times now (previously also uploaded the picture on Instagram) because eating in the restaurant is quite pricey.
The most important element in this bisque would be the shells and heads from prawns. So whenever I cook prawns, I would always purchase the fresh intact prawns so I can save the heads and shells in several ziplock bags and just accumulate them in the freezer until I have about enough (like half a kilogram) to make a big pot of seafood soup.
The one trick that I always use to bring out the flavour of these prawn heads and shells more effectively is to crush them in a mortar with a pestle. This way the juice from the prawn heads which is the core flavour of the soup would not stuck inside the shells but will come out and blend with other ingredients in the cooking process. The soup will have a richer seafood flavour later on. [Read more…]