ChefRonMartel: Sauteed Mussels in a Butter Wine Garlic Sauce

ChefRonMartel: Sauteed Mussels in a Butter Wine Garlic Sauce: "Sauteed Mussels in Butter, Wine Garlic Sauce Ingredients:1 ½ lb Prince Edward Island Mussels2 Tbsp Extra Virgin Olive Oil2 Tbsp chopped G..."

Sauteed Mussels in a Butter Wine Garlic Sauce

Sauteed Mussels in Butter, Wine Garlic Sauce

Ingredients:

1 ½ lb Prince Edward Island Mussels

2 Tbsp Extra Virgin Olive Oil

2 Tbsp chopped Garlic

¾ Cup White wine

2 Tbsp unsalted Butter

Salt and pepper to taste

Method:

1.       Wash and De-beard mussels.

2.       Place mussels in a sauté’ pan with Extra Virgin Olive Oil, Salt and pepper and Garlic. Sauté until about half the mussels have opened.

3.       Add white wine and reduce to about 25%.

4.       Add Butter and melt

5.       Serve immediately with crusty bread like Ciabatta.

6.       You can add a ½ cup Marinara to finished mussels if you prefer them red and if you Prefer Fra Diavlo you can then add some Tbsp Sambal chili paste

ChefRonMartel: Shrimp and Grits

ChefRonMartel: Shrimp and Grits: "Shrimp and Grits with Bacon · Juice of 3 lemons· ..."

Shrimp and Grits

Shrimp and Grits with Bacon

·         Juice of 3 lemons

·         2  tsp Sweet chili paste

·         4 teaspoons salt or more to taste

·         2 lbs thick slices bacon, chopped

·         1 ¾ cup onion, finely chopped

·         1 ¾  cup finely chopped green bell pepper

·         7 garlic clove, minced

·         1 ¾  cup thinly sliced scallions

·         6  cup chicken stock

·         3 Tbsp butter

·         3 Tbsp flour

Melt butter add flour and cook to Blond Roux stage

  Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper and the scallions, and saute’ for 5 minutes. Add lemon juice and sweet chili paste. Stir in the stock and bring to boil. Stir in Roux. Add salt to taste (if needed depending on saltiness of bacon and stock you may not need the salt). Heat 1 bag (!/3) lb of shrimp with sauce. mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

LOW COUNTRY  GRITS RECIPE:
10 cups half and half
10  cups of water
1 ¼  lb. butter

2 ½   cup  cheddar cheese
5  tsp. salt
2 ½  tsp. white pepper
5  cup of quick grits

PREPARATION:
Bring cream, milk  and water to a boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook 20 minutes, being careful not to scorch mixture stir in cheddar cheese.

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Method To Serve:

Saute’ 1 bag (5 oz ) shrimp with 2 ladles (4 oz) sauce. Place grits in large white dinner bowl. Place Shrimp and sauce mixture on top of grits keeping the shrimp in the middle of the bowl.