Ingredients

• 500 g Linguini
• 1 liter of fresh and cleaned clamps
• 200 g cherry tomatoes cut into halves
• 1 cup white wine
• 2 finely chopped shallots
• 2 finely sliced garlic cloves
• 1/2 cup chopped parsley
• 3 tablespoons of olive oil

Instructions

1. Cook the linguini in boiled salted water.
2. In a large pan, warm the olive oil and add in the shallots and garlic. Fry for 2 minutes.
3. Add in the cherry tomatoes and the wine and stir for a minute.
4. Add in the clamps, cover the pan, and cook for 7 minutes—until the clamps opened up.
5. Add in the linguini and 1/2 cup of their cooking water. Season with the parsley and mix for a minute.
6. Move into serving bowls and enjoy.

The post Quick Linguini with Clamps – Alle Vongole appeared first on thedancingcucumber.com.

So, let’s learn how to steam a pan of mussels and impart a little bit of flavor upon them as we do so!

Ingredients

• 2 pounds mussels
• 4 ounces dry white wine
• 2 ounces vegetable broth
• ½ lemon, sliced
• 1 tablespoon parsley
• 4 cloves garlic, minced
• Olive oil

Instructions

Start off by de-bearding and cleaning the mussels. De-bearding refers to removing the “beard,” a piece of green material you will see hanging out of the closed shell. You can clean them by vigorously rinsing and cleaning with a brush under cold water.

As you are doing this, add the garlic into a large, moderately deep saucepan along with a dash of olive oil. Sautee the garlic for about a minute or two on medium heat, or until aromatic.

Add the mussels to the pan, and then add the dry white wine and vegetable broth. Squeeze the juice of half of a lemon into the pan as well, and then sprinkle the parsley on top of the mussels.

Cover and allow to steam to form, cooking the mussels. After about 4-5 minutes, the mussels should open up, signifying that they are done.

Bon appetit!

The post Learn to Steam Delicious Mussels appeared first on thedancingcucumber.com.

Salmon Piccata

You won’t struggle to find tasty salmon recipes on Laing’s blog, but this piccata is the perfect option for busy nights. You can make it in less than 20 minutes, and all you need are some salmon filets that you’ll serve with zesty lemon and white wine sauce.

Old Bay Shrimp

If you still haven’t tried making shrimp at home, now’s the time to give it a shot. Laing used Old Bay seasoning—which consists of celery salt, black pepper, crushed red pepper flakes, and paprika—and served it with homemade cocktail sauce and a squeeze of lemon.

Classic Fish Cakes

If you’re looking for a tasty dinner treat to serve to your fellow seafood lovers, fish cakes are a perfect fit. You can make them with roasted cod fillets, garlic, panko breadcrumbs, and fresh herbs—and Laing recommends serving them with a big green salad.

The post Seafood Lovers Have to Try Ari Laing’s Delicious Recipes appeared first on thedancingcucumber.com.

Here are three tricks you should use to ensure you’re buying fresh, good quality seafood at the supermarket!

Look for a Packaged Date

If you’re buying pre-packaged seafood, it is always crucial to look for a packaged date, which will show you when the product you’re buying was prepared to sell. If it exceeds more than 2 or 3 days, you might want to avoid it.

Avoid Mondays

Did you know that Mondays are the worst day to buy seafood at the supermarket? Fishermen generally don’t go out to work on Sundays, which means the freshest catch you’ll be able to buy on a Monday will be at least a couple of days old. Going on the other days throughout the week is a safer idea.

Trust Your Nose

Even if a package shows fish or seafood still hasn’t reached its expiration date, an unpleasant smell can tell you that you should be avoiding it. So, trust your nose and don’t buy any foul-smelling fish or shellfish.

The post Three Tricks for Buying Seafood at the Supermarket appeared first on thedancingcucumber.com.

Not only are mussels delicious, but they can also be considered one of the ocean’s top superfoods! Here’s why.

They’re Rich in Selenium

While we might not typically associate antioxidants with shellfish, mussels are packed full of selenium, one of the most powerful ones that your body can use. In addition to helping metabolism and thyroid function, they also help destroy free radicals in your body.

They’re Packed with Protein

Did you know that a whopping 25% of mussels by weight is protein? That’s right, mussels aren’t only low fat, they also contain huge portions of protein. In fact, eating just 200 grams of them satisfies your recommended daily intake of this crucial nutrient!

So Much Iron!

In addition to selenium and protein, mussels contain a big dose of iron. This mineral is crucial for our health, helping our body make hemoglobin—a protein that helps transport oxygen from the lungs to body tissues.

The post 3 Reasons Why Mussels are an Underrated Superfood appeared first on thedancingcucumber.com.

Buying

Mussels are one of the seafood you’ll enjoy much more when it’s fresh. Sure you can get them frozen or tinned, but the flavor and texture can’t be beaten with fresh ones. When buying mussels, try and get ones that have tightly closed shells and that have a fresh, briny smell. For the main course, you should get about one pound per person and for an appetizer, about half of that.

Storing

Because mussels are living, it’s important to store them properly. If you plan on eating the mussels within a day or two, nestle them in a bowl and cover them with a damp kitchen towel. Avoid storing them in airtight containers or plastic bags as this will suffocate them.

Prepping

Before you eat them, move them to the sink and rinse them off. Any cracked ones should be discarded as they’re probably dead. To check if the mussels are still alive, tap the shells gently against the counter and if they close, they’re okay to eat. For mussels that still have their “beards” attached (the wiry threads used to attach themselves to surfaces), remove them before cooking.

Cooking

One of the beautiful things about this seafood is that its mild flavor makes it versatile for any cuisine. Some things you can pair them with include a cream-based sauce, a tomato-parsley recipe, or Thai flavors. Remember that mussels cook quickly, so lay out all your ingredients before you start cooking them.

The post Have You Been Sleeping on Mussels? Here’s How to Enjoy Them appeared first on thedancingcucumber.com.

Ingredients:

• Four large salmon filets, with bones removed
• 1/4 cup toasted pine nuts or walnuts
• 2 garlic cloves
• 1/3 cup grated Parmesan cheese
• 2 1/2 cups fresh basil leaves (half of this amount can be subbed for spinach leaves)
• 1/2 cup extra virgin olive oil
• Juice of one lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pulse the basil, nuts, garlic, cheese, olive oil, lemon juice, salt and pepper in a blender or a food processor until smooth.
3. Cover a large baking sheet with a layer of parchment paper. Place the salmon filets skin side down on the baking sheet.
4. Spoon about a tablespoon or two of the pesto on top of each piece of fish.
5. Bake the salmon in the oven for about 12 minutes or until fully cooked through.
6. Serve immediately with leftover pasta and another squeeze of lemon juice.

The post Simple Pesto Salmon appeared first on thedancingcucumber.com.

When preparing shrimp cocktail purchase fresh, larger sized, shelled shrimp. You first will devein the shrimp by cutting out the veins along the back center line, but without fully removing the shell. Then rinse and cook.

For shrimp cocktail, you can boil or fry the shrimp but we recommend steaming because there is less of a chance of overcooking the shrimp. As soon as you start to see the shrimp float in the boiling water (after just a couple minutes) remove and put on ice. This is a very fast process.

Allow for at least a half hour on ice and in a freezer for the shrimp to cool.

While you are waiting, make the dipping sauce. The most simple sauce is just ketchup and horseradish to taste. Then make sure to cut some lemon lightly squeeze over the shrimp.

Lastly, pair with a nice cocktail such as a dirty martini or Bloody Mary, and enjoy!

The post Shrimp cocktail: Best Poolside Meal appeared first on thedancingcucumber.com.

Ingredients

• 500 g Linguini
• 1 liter of fresh and cleaned clamps
• 200 g cherry tomatoes cut into halves
• 1 cup white wine
• 2 finely chopped shallots
• 2 finely sliced garlic cloves
• 1/2 cup chopped parsley
• 3 tablespoons of olive oil

Instructions

1. Cook the linguini in boiled salted water.
2. In a large pan, warm the olive oil and add in the shallots and garlic. Fry for 2 minutes.
3. Add in the cherry tomatoes and the wine and stir for a minute.
4. Add in the clamps, cover the pan, and cook for 7 minutes—until the clamps opened up.
5. Add in the linguini and 1/2 cup of their cooking water. Season with the parsley and mix for a minute.
6. Move into serving bowls and enjoy.

The post Quick Linguini with Clamps – Alle Vongole appeared first on thedancingcucumber.com.

So, let’s learn how to steam a pan of mussels and impart a little bit of flavor upon them as we do so!

Ingredients

• 2 pounds mussels
• 4 ounces dry white wine
• 2 ounces vegetable broth
• ½ lemon, sliced
• 1 tablespoon parsley
• 4 cloves garlic, minced
• Olive oil

Instructions

Start off by de-bearding and cleaning the mussels. De-bearding refers to removing the “beard,” a piece of green material you will see hanging out of the closed shell. You can clean them by vigorously rinsing and cleaning with a brush under cold water.

As you are doing this, add the garlic into a large, moderately deep saucepan along with a dash of olive oil. Sautee the garlic for about a minute or two on medium heat, or until aromatic.

Add the mussels to the pan, and then add the dry white wine and vegetable broth. Squeeze the juice of half of a lemon into the pan as well, and then sprinkle the parsley on top of the mussels.

Cover and allow to steam to form, cooking the mussels. After about 4-5 minutes, the mussels should open up, signifying that they are done.

Bon appetit!

The post Learn to Steam Delicious Mussels appeared first on thedancingcucumber.com.

Salmon Piccata

You won’t struggle to find tasty salmon recipes on Laing’s blog, but this piccata is the perfect option for busy nights. You can make it in less than 20 minutes, and all you need are some salmon filets that you’ll serve with zesty lemon and white wine sauce.

Old Bay Shrimp

If you still haven’t tried making shrimp at home, now’s the time to give it a shot. Laing used Old Bay seasoning—which consists of celery salt, black pepper, crushed red pepper flakes, and paprika—and served it with homemade cocktail sauce and a squeeze of lemon.

Classic Fish Cakes

If you’re looking for a tasty dinner treat to serve to your fellow seafood lovers, fish cakes are a perfect fit. You can make them with roasted cod fillets, garlic, panko breadcrumbs, and fresh herbs—and Laing recommends serving them with a big green salad.

The post Seafood Lovers Have to Try Ari Laing’s Delicious Recipes appeared first on thedancingcucumber.com.

Here are three tricks you should use to ensure you’re buying fresh, good quality seafood at the supermarket!

Look for a Packaged Date

If you’re buying pre-packaged seafood, it is always crucial to look for a packaged date, which will show you when the product you’re buying was prepared to sell. If it exceeds more than 2 or 3 days, you might want to avoid it.

Avoid Mondays

Did you know that Mondays are the worst day to buy seafood at the supermarket? Fishermen generally don’t go out to work on Sundays, which means the freshest catch you’ll be able to buy on a Monday will be at least a couple of days old. Going on the other days throughout the week is a safer idea.

Trust Your Nose

Even if a package shows fish or seafood still hasn’t reached its expiration date, an unpleasant smell can tell you that you should be avoiding it. So, trust your nose and don’t buy any foul-smelling fish or shellfish.

The post Three Tricks for Buying Seafood at the Supermarket appeared first on thedancingcucumber.com.

Not only are mussels delicious, but they can also be considered one of the ocean’s top superfoods! Here’s why.

They’re Rich in Selenium

While we might not typically associate antioxidants with shellfish, mussels are packed full of selenium, one of the most powerful ones that your body can use. In addition to helping metabolism and thyroid function, they also help destroy free radicals in your body.

They’re Packed with Protein

Did you know that a whopping 25% of mussels by weight is protein? That’s right, mussels aren’t only low fat, they also contain huge portions of protein. In fact, eating just 200 grams of them satisfies your recommended daily intake of this crucial nutrient!

So Much Iron!

In addition to selenium and protein, mussels contain a big dose of iron. This mineral is crucial for our health, helping our body make hemoglobin—a protein that helps transport oxygen from the lungs to body tissues.

The post 3 Reasons Why Mussels are an Underrated Superfood appeared first on thedancingcucumber.com.

Buying

Mussels are one of the seafood you’ll enjoy much more when it’s fresh. Sure you can get them frozen or tinned, but the flavor and texture can’t be beaten with fresh ones. When buying mussels, try and get ones that have tightly closed shells and that have a fresh, briny smell. For the main course, you should get about one pound per person and for an appetizer, about half of that.

Storing

Because mussels are living, it’s important to store them properly. If you plan on eating the mussels within a day or two, nestle them in a bowl and cover them with a damp kitchen towel. Avoid storing them in airtight containers or plastic bags as this will suffocate them.

Prepping

Before you eat them, move them to the sink and rinse them off. Any cracked ones should be discarded as they’re probably dead. To check if the mussels are still alive, tap the shells gently against the counter and if they close, they’re okay to eat. For mussels that still have their “beards” attached (the wiry threads used to attach themselves to surfaces), remove them before cooking.

Cooking

One of the beautiful things about this seafood is that its mild flavor makes it versatile for any cuisine. Some things you can pair them with include a cream-based sauce, a tomato-parsley recipe, or Thai flavors. Remember that mussels cook quickly, so lay out all your ingredients before you start cooking them.

The post Have You Been Sleeping on Mussels? Here’s How to Enjoy Them appeared first on thedancingcucumber.com.

Ingredients:

• Four large salmon filets, with bones removed
• 1/4 cup toasted pine nuts or walnuts
• 2 garlic cloves
• 1/3 cup grated Parmesan cheese
• 2 1/2 cups fresh basil leaves (half of this amount can be subbed for spinach leaves)
• 1/2 cup extra virgin olive oil
• Juice of one lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Pulse the basil, nuts, garlic, cheese, olive oil, lemon juice, salt and pepper in a blender or a food processor until smooth.
3. Cover a large baking sheet with a layer of parchment paper. Place the salmon filets skin side down on the baking sheet.
4. Spoon about a tablespoon or two of the pesto on top of each piece of fish.
5. Bake the salmon in the oven for about 12 minutes or until fully cooked through.
6. Serve immediately with leftover pasta and another squeeze of lemon juice.

The post Simple Pesto Salmon appeared first on thedancingcucumber.com.

When preparing shrimp cocktail purchase fresh, larger sized, shelled shrimp. You first will devein the shrimp by cutting out the veins along the back center line, but without fully removing the shell. Then rinse and cook.

For shrimp cocktail, you can boil or fry the shrimp but we recommend steaming because there is less of a chance of overcooking the shrimp. As soon as you start to see the shrimp float in the boiling water (after just a couple minutes) remove and put on ice. This is a very fast process.

Allow for at least a half hour on ice and in a freezer for the shrimp to cool.

While you are waiting, make the dipping sauce. The most simple sauce is just ketchup and horseradish to taste. Then make sure to cut some lemon lightly squeeze over the shrimp.

Lastly, pair with a nice cocktail such as a dirty martini or Bloody Mary, and enjoy!

The post Shrimp cocktail: Best Poolside Meal appeared first on thedancingcucumber.com.