Recipes

Aunt  Em's  Linguini  With  Clam  Sauce

Ingredients:

1 pkg Prince Edward Hard Clams
½ lb Linguini
2 garlic cloves (chopped)
3 tbsp olive oil
3 tbsp parsley (chopped)
1 pinch red pepper flakes
1 small bottle clam juice  
½ cup white wine
Parmesan cheese to taste
Ground black pepper to taste

 

Instructions:

Bring a large pot of water to a boil. Add salt and linguini, cook until al dente. The linguini will finish cooking in the sauce.

 

In a large sauté pan over medium heat, add the olive oil, chopped garlic, chopped parsley, and red pepper flakes. Cook for a few minutes until the garlic is soft, but not browned. Add the small bottle of clam juice, package of frozen clams and ½ cup of white wine. Cover to steam until the clams have all opened.

 

Add the pasta and continue to cook for a few more minutes. Add Parmesan cheese and ground black pepper and mix well.

 

Enjoy!

 



Chef's  Steamed  Mussels

Ingredients:

1 pkg. frozen Prince Edward Cooked                       Mussels (2lb)
¼ cup dry vermouth
½ cup spring water
6-8 fresh sprigs thyme
3 large shallots (peeled & chopped)
2 cloves garlic (peeled & chopped)
6 cherry tomatoes, chopped in half

1 tbsp. Dijon mustard

Lemon garnish

Instructions:

Measure out dry vermouth, spring water, shallots, garlic and combine in a large mixing bowl.

 

Open and empty frozen Prince Edward Cooked Mussels into saucepan and cover. Keep on high heat for 2 minutes.

 

Add liquid mixture, tomatoes and fresh thyme, replace cover and steam for 5-7 minutes. Add 1 heaping tablespoon of Dijon mustard. Mix thoroughly and serve hot in bowls. Pour broth over mussels for added flavor. Garnish with lemon.

 

Enjoy!  

 

Find Many More Recipes On Our Pinterest Page!

  • Twitter Square
  • Pinterest Basic Black
  • Instagram Basic Black
  • youtube-square
  • facebook-square

© 2014 by Prince Edward, a Stavis Seafoods brand.