Instructions
1. In a large pot or deep skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
2. Pour in the white wine and bring to a simmer. Allow it to cook for about 2-3 minutes to reduce slightly.
3. Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
4. Squeeze the lemon juice over the mussels and sprinkle with lemon zest, salt, and pepper. Stir gently to combine.
5. Remove from heat and garnish with chopped parsley before serving.
(3) CREAMY CURRY WITH SHRIMP AND BELL PEPPER
INGREDIENTS
* 1 tsp all-purpose seasoning
* 4 sprigs of thyme or ½ teaspoon dried thyme
* 13½ oz can of unsweetened coconut milk
* 1 medium green bell pepper sliced
* Salt and pepper
* 1 scotch bonnet pepper seeds removed and sliced (optional)
* 1 medium yellow onion sliced
* ½ tbsp ketchup
* 1 medium red bell pepper sliced
* 2½ tbsp Jamaican curry powder separated
* 3 cloves garlic chopped
* 2 tbsp olive oil
* 1 lb jumbo shrimp peeled and deveined, tails removed
INSTRUCTIONS
1. Season the shrimp with 1 tablespoon of curry powder and all-purpose seasoning.
2. Set them aside for 10 minutes.
3. Chop your onions, bell peppers, and garlic in preparation.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat
5. Add the sliced yellow onion, red bell pepper, green bell pepper, and scotch bonnet pepper (optional) to the skillet.
6. Stir the mixture for about 5 minutes, allowing the peppers to soften.
7. Add the chopped garlic and cook for another minute.
8. Stir in 1.5 tablespoons of curry powder and cook for an additional minute
9. Pour in the coconut milk and add the seasoned shrimp.
10. Stir in the ketchup and thyme, ensuring the shrimp is coated with the sauce.
11. Allow the sauce to come to a simmer.
12. Continue to cook over medium heat, flipping the shrimp halfway through.
13. Stir occasionally until the shrimp is fully cooked, about 5-6 minutes.
14. Season with salt and pepper to taste.
(4) Silky Lobster Scallop Chowder
INGREDIENTS
* 1 tbsp butter
* 1 tbsp olive oil
* ½ lb sea scallops (patted dry)
* ½ lb cooked lobster meat (claw, knuckle, or tail), chopped
* 2 cloves garlic, minced
* 1 small onion, finely chopped
* 2 ribs celery, diced
* 1 cup diced Yukon gold potatoes
* 2 tbsp all-purpose flour
* 3 cups seafood stock (or chicken stock)
* 1 cup heavy cream
* Salt & pepper, to taste
* Fresh parsley, for garnish
INSTRUCTIONS
1. In a large pot, heat olive oil and butter over medium-high heat. Sear scallops for 1–2 minutes per side until golden. Set aside.
2. In the same pot, sauté onion, garlic, and celery until softened. Stir in potatoes and flour, cooking for 2 minutes.
3. Gradually pour in seafood stock, stirring constantly. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
4. Stir in heavy cream, lobster, and scallops. Simmer for 3–5 minutes more until heated through. Season with salt and pepper to taste.
5. Garnish with chopped parsley and serve hot with crusty bread.
