I'm Officially Freaked Out & A Steamed Shellfish Recipe From My Book
Until now, I had taken the never tell me the odds approach to shark attacks - the chances being about 1 in 10 million - because my fear/fascination of sharks is rivaled only by my love of the ocean (that doesn't mean I'm going surfing in Northern California during dusk near the mouth of a river meeting the open ocean). But four shark attacks since April in the Pacific - two of them fatal - and I think the odds needs to be revised, my freaking out given some reconsideration.
Because logically speaking, we are overfishing our oceans, killing and taking too many species out of the water, and tipping the balance of the aquatic ecosystem. Those big boys and hungry mamas off our coast have to eat something. And maybe, just maybe, they're biting back ("Fish don't take things personally, Mr. Brody.") Well, being hunted and having my dinner taken away sure would piss me off.
Well, I am not a marine biologist, haven't done extensive research on this topic, and whatever the cause, the fact is shark attacks are up. Up, like me in between the hours of 2 a.m. and 4 a.m., wondering if we should go in Mexican waters this summer during our vacation, and go boogie boarding like usual this summer just a few miles south of the last fatal Great White attack last month in Southern California.
Never tell me the odds, just tell me everything is gonna be alright, and make sure there is a hero - Martin Brody, Indiana Jones, Han Solo, my Dad or hubby - nearby to keep the monsters away.
I'll deal with the ones in my head.
STEAMED SHELLFISH
or, A GOOD ALTERNATIVE TO EATING MAKO OR THRESHER SHARK!!!
3 lbs. shellfish (mussels, clams, cockles, or a combination)
Diced or pureed onion
Shallots
Garlic
Chicken broth
White wine
Extra virgin olive oil
Butter
Herbs (parsley, basil, oregano)
Old Bay Seasoning
Salt & pepper
Juice from 1-2 lemons
Heat up a pot, then add olive oil. Add onion and shallots.
Sweat both, then add garlic. Sweat garlic a little, then add shellfish.
Add a splash or two of wine.
Add enough chicken broth to cover the bottom half of the shell – but don’t cover the shellfish with the broth!
Add seasonings – salt, pepper, Old Bay , herbs, juice of one lemon.
Cover.
Steam over high heat about four minutes, maybe a little longer, until the shellfish open.
When shellfish are open, all of them, turn off the heat, add a pat of butter to round out the sauce, and the juice of the second lemon.
The “juice” in the pan can be used to dip crusty bread into, or tossed with pasta. Don’t waste it, pour it over rice the next day and you will have a rich seafood rice soup for lunch.
For a spicy variation…
Add chorizo with the garlic. Add lime juice instead of lemon, and use cilantro and parsley.
