la-maison-de-cordelia::Oysters and Mussels Spring Wave

Oysters and Mussels Spring Wave

This is Sea and Spring upon a platter like a wave reaching you to the shore. It is when you know that Summer is almost here at the reach of your finger tips or the ones of your taste buds. Oysters and Mussels binded together in a zingy matrimony full of zest. This is an Appetizer/Starter bursting with Spring in mind when it is still the season to eat Shellfish (the end of it being May: the R month's factor in order to let the Shellfish replenish themself and breed: May, June, July and August being a Shellfish no eating time). So this zingy buster is to enjoy for feasts during March and April.

Putting it all Together

Oysters and Mussels Spring Wave

Timing

Preptime: 1 hour 30 minutes
Cooktime: 5 Minutes
Servings: 4 to 6 portions.

Ingredients

Oysters, 24.

Mussels, 48.

Chives, a bunch chopped.

Spring Onions, a bunch sliced.

Lemons, 4 juiced and zested.

Sherry Vinegar, (or White Wine Vinegar), 2 Tablespoons.

White Wine, Sauvignon Blanc, 250ml.

Garlic Cloves, 2, peeled and thinly chopped.

White Pepper, 2 pinches.

Sea Salt, a couple of pinches or a Rock Salt Grinder to be presented upon the table for every to help themselves to.

Optional: 2 chopped Shallots, a bunch of chopped Parsley, Chilli Flakes, Smoked Paprika, Seasoned Breadcrumbs, 24 Scallops with their Coral. More Lemons for the presentation (3).

Steps

This Starter is fabulous for a Dinner Party for it is enjoyable let light. Therefore it leaves plenty of room for the Guests to enjoy four courses or more for Dinner. It is a perfect Appetiser.

However ensure before planning to do this Dish that no one of your Guests is allergic to any of the Ingredients: Seafood, Garlic or are averse to the use of Alcohol by principle. There is a Veg twist on this Dish which can be proposed alongside (See 'Veg Spring Wave' for more detail on that alternative recipe under the section Vegetarian).

What take the most time preparing this dish is simply to open up the Oysters, seperate them from their Shells carefully then to clean the Shells as you set aside the Oysters in a bowl with ice cubes to use later. Depending on how use you are to open up an Oyster, it is rather better to play it safe time wise for an Oyster can be tough to pry open. It does require a little bit of skill but also great attention to not hurt yourself in the process. But when this is done, the hardest part is over.

The second step is to clean the Mussels to ensure that no sand are within them. Put the Mussels in a large bowl of salted Water. Leave them to open up and degorge the sand. You do not need the Shells for those in this recipe however to keep them within it helps with the fast cooking of the Mussels.

Check the Mussels are still alive by taping them gently to assess if they will close up. If the Mussel is firmly close from the start or fail to open and then close, that Mussel is pretty much dead and it is safer to discard it.

Clean all the Mussels Shells from Barnacles and debeard them. Then run the Mussels under a running tap to clear out the débris and more sand. It will then be time to cook/steam them for a little. It doesn't take take long 3 to 5 Minutes.

Put a skillet or wok upon the stove. Add just a little Olive Oil, only one clove of chopped Garlic and a couple of chopped Shallots. Render for a couple of minutes then add half of your White Wine along with the Mussels. Put a lid on and wait until your Mussels open up.

Then drain them up in a colander and let the Mussels cool for a short while. This give time to prepare the Marinade: Squizz the Lemon Juice out of 4 Lemons into a bowl, add the remaining White Wine to it and the Sherry Vinegar, season with the White Pepper and Smoked Paprika if using. Chop part of the Chives, the last clove of Garlic and Spring Onions to add them to the marinade to soften them up.

Shell the Mussels making sure there is no little Crabs within them. Put them into the Marinade along with the Oysters. Leave for 5 minutes or even less. try and taste at the third minute to be sure.

In the meantime prepare the platter with your cleaned Oyster Shells ready to receive their content. Then carefully place one Oyster and two Mussels per Shell. Pour a teaspoon of the Marinade within each Shells on top.

Decorate the Platter with wedges of Lemons and the remaining chopped Chives, sliced Spring Onions, and chopped Parsley if using. The Herbs and Spring Onions going on top of the opened Shells.

You are looking to portion the Dish by serving 4 Oysters per person while ensuring that everyone as their fair share of Lemon wedges. The Sea Salt grinder is good to have upon the table but also an optional Chilli Flakes little dish for anyone to help themselves to.

If presenting upon a platter to place the Oysters on a bed of Rocket Leaves and Sea lettuce does provide impact as well as taste.

It is a little time consuming regarding the preparation to have the Oysters and Mussels Spring Wave however, it is definitely a little Gem of a Starter for a fanciful Dinner Party.