Zimmy's Nook

@zimmysnook

Seafood

Steamed PEI Mussels in a Red Thai Curry Broth

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A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp, toast, olives, hot chilli sauce and a glass of wine surround the skillet

We love mussels because they are the most amazing vessel to enjoy any type of flavourful broth! The half shell is the perfect spoon shape to collect the ideal mouthful of broth with the tender mussel meat. This quick, easy and affordable recipe uses a store bought Red Thai Curry Paste to effortlessly infuse the broth with so much flavour!

Ingredients
  • 2 pounds (907g) fresh PEI mussels, rinsed and beards removed
  • 13.5 ounce (400ml) can coconut milk
  • 2 tablespoons (30ml) red Thai curry paste (store bought)
  • 1.5 cups (355ml) of fish stock (homemade, canned or cube)
  • 2 tablespoons (30ml) brown sugar
  • 3 bird’s eye chilies, sliced in half lengthwise
  • 1.5” (4cm) piece of fresh ginger, peeled
  • 1 kaffir lime leaf (or peel from 1/2 a small lime)
  • 1/4 cup fresh cilantro, washed, dried and chopped
Preparation

In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.

2 pounds of mussels will take 5 – 7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!

A close up of red Thai curry mussels.
A top down image of Red Thai Curry Mussels in a skillet. A dish of hummus and veggies, shrimp & calamari skewers, toast, olives, hot chilli sauce and two glasses of wine surround the skillet

Prep time: 5 min
Cook time: 30 min
Serves: 2

These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.

Hope you enjoy my Red Thai Curry Mussels recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These red Thai curry mussels were made (and served) in my Hestan 11″ NanoBond Skillet and on my Hestan 36″ gas grill in Pacific Fog.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Sizzling Shrimp Fajitas

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A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas.

Sizzling shrimp fajitas. Perfect for #FathersDay #FajitaFriday #TacoTuesday or any day ending with “y”!
These Marina Del Rey Wild Caught Argentinian Shrimp are coated in a dry taco seasoning, then seared on a cast iron and delivered to the table sizzling with peppers and onions!

Served with warm tortillas, guacamole, pico de gallo, corn, cabbage, pickled jalapeños and hot sauce, combining to create a mouth watering bundle of joy for your taste buds.

INGREDIENTS
  • 450g (1 lb) Marina Del Rey Wild Argentinian Shrimp (thawed & peeled) Size 20-30.
  • 1/2 tsp Chili powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Oregano
  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 jalapeño, slice into circles (seeds optional)
  • 1 red pepper + 1 green pepper + 1 yellow pepper, sliced into 1 1/2 inch long strips
  • lime wedges for serving optional
  • flour tortillas
A top down image of diced peppers and onions in a tray, beside a bag of frozen shrimp prepped for sizzling steak fajitas.
Suggested fajita toppings
  • Guacamole (store bought or recipe here)
  • Pico de Gallo (store bought or recipe here)
  • Corn
  • Cilantro
  • Red cabbage, thinly sliced
  • Sour cream
  • Hot sauce
  • Pickled jalapeños
INSTRUCTIONS

In a small bowl, mix together the chili powder, smoked paprika, paprika, onion powder, garlic powder, oregano, salt & pepper. Place the shrimp on a plate and season both side with the dry rub. Set aside.

Seasoned raw shrimp on a blue oval plate.

Preheat a cast iron griddle (or large pan) over medium heat on your grill or stovetop. Pour one tablespoon of oil on the griddle and add the onions. Let the onions cook down slowly as the cast iron heats up, stirring occasionally (about 5 minutes). Turn the heat to med-high , then add the peppers and jalapeños. Cook, stirring occasionally, until vegetables are tender-firm and slightly charred on the edges.

Remove the vegetables to a plate.

Add a tablespoon of olive oil to the griddle, then add the shrimp, without over crowding them. Cook shrimp for 1 1/2 – 2 minutes, flip and cook for 1 1/2- 2 minutes more (until shrimp are cooked through). Remove the shrimp to a separate plate, turn off the grill. Then add back the peppers, onions & jalapeños and toss in the shrimp seasoning. Add the shrimp on top of the vegetables and serve on the sizzling hot griddle.

Serve the warmed flour tortillas and toppings on the side and let everyone assemble their own fajitas.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a cast iron griddle with grilled tri coloured peppers, onions and shrimp. Surrounding this griddle are the fixings for sizzling steak fajitas and a bag of frozen shrimp.

Hope you enjoy my Sizzling Shrimp Fajitas recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Wild Argentinian Shrimp Pesto Pasta Salad

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A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!

Ingredients
Shrimp
Salad
  • 500 g (18 oz) Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers, sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers, sliced in half lengthwise and diced into half moons
  • 150 g (5 oz) cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion, diced
  • 1/3 cup pesto sauce (store bought or homemade)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup small tender Basil leaves
Preparation

In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.

Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.

Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl. Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat. Refrigerate until serving. Before serving add the basil leaves and toss lightly.

  • Prep 25 minutes
  • Inactive 30-60 minutes
  • Cooking 15 minutes
  • Servings 4 as main course (8 as a side)

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Hope you enjoy my Wild Argentinian Shrimp Pesto Pasta Salad recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Lobster Mac & Cheese

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A top down image of two place settings on wicker placemats. Each setting has a skillet of grilled lobster mac & cheese, napkins, cutlery, wine glasses and bottle.

Lobster Mac & Cheese is a classic way to elevate the humble macaroni (or cavatappi). However grilling lobster halves and serving them over individual skillets, makes this meal feel like 5 star dining experience!
If the store that you buy your lobster at, offers a service to steam or cook the lobster, take them up on it… just one less thing you need to worry about!
The combination of spicy salami, two quality cheeses and crispy panko on top, makes this Mac & Cheese a winner, even without the lobster… but trust me, it’s sooo much better with the lobster! 🦞

Ingredients
Mac & Cheese
  • Kosher salt
  • Olive oil
  • 1/2 pound cavatappi (or elbow macaroni)
  • 2 cups milk
  • 1 ounce hot calabrese dry-cured salami, cut into a fine dice
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 clove of garlic, minced
  • 1/4 cup all-purpose flour
  • 6 ounces Gruyere cheese, grated (2 cups)
  • 4 ounces extra-sharp Cheddar, grated (1 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons, finely chopped thyme leaves, divided
  • 8 tablespoons panko bread crumbs, divided
Lobster
  • 1 small lobster (10-12 ounces), cooked and divided in half, lengthwise
  • 2 tablespoons panko bread crumbs mixture (reserved)
  • 1 tablespoon melted butter
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove minced
  • 1 tablespoon fresh parsley, chopped (plus more for serving)
Preparation

Preheat the grill (or oven) to about 375°F with an area for indirect cooking.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, until just al dente. Drain well.

While the pasta cooks, heat the milk in a small saucepan, (don’t let it boil). In a larger saucepan or skillet, cook the salami, over medium-low heat until it begins to crisp up 4-6 minutes. Using a slotted spoon, remove the salami to a paper towel lined plate. Add 3 tablespoons of butter and the garlic to the salami grease, cook over low heat for 1 minute. Then add the flour and cook for 2 minutes, stirring with a whisk. Still whisking, add the hot milk, 1/2 cup at a time. Cook for a couple of minutes more, until thickened and smooth. Remove from the heat, then add the Gruyere, Cheddar, 1 teaspoon salt, the pepper, and 1 teaspoon of thyme. Add the cooked macaroni, and salami and stir well. Place the mixture in 2 small skillets (or individual cast-iron dishes).

Melt the remaining 1 tablespoon of butter, then combine the butter, panko bread crumbs, 1 teaspoon thyme. Reserve 2 tablespoons of the panko mixture for the lobster and sprinkle the rest on the top of the Mac and Cheese. Bake for about 20-25 minutes using indirect heat, or until the sauce is bubbly and the macaroni is browned on top.

While the Mac & Cheese cooks, Prepare the lobster by removing the small grey sac behind the head, plus the green tomalley (lobster’s liver) and discard.

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese, the half lobsters are directly on the grill. There is a sunset and a bottle of wine with two glasses filled.

Place 1 tablespoon of the reserved panko mixture into each half of the lobster filling the areas that you have just cleaned.

Mix together the the butter, lemon zest & juice, garlic and parsley. Set aside.

When the Mac & Cheese is just about done, place the lobster on the grill over medium heat, spread the butter mixture over the lobster and cook for 3-5 minutes until warmed through.

Serve each lobster half over a skillet of Mac & Cheese and dig in!

An evening photo of grilled lobster mac and cheese being made. There are two skillets each filled with mac and cheese plus a half lobster. There is a sunset and a bottle of wine with two glasses filled.
  • Serves 2
  • Prep time – 20 minutes
  • Cook time – 40 minutes
  • Total – 60 minutes

Hope you enjoy this Grilled Lobster Mac & Cheese recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Cooked in Hestan NanoBond 8.5” skillets, on the Hestan gas grill and served with Hestan Vineyards Chardonnay.

A photo of a bottle of Hestan chardonnay and two glasses outside on a deck.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Ridiculously Good Grilled Shrimp

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An image of four ridiculously good grilled shrimp on a plate with grilled lemons, parsley and an heirloom tomato salad.

Ridiculously Good Grilled Shrimp.

I love this grilled shrimp recipe any day of the week. It is a perfect weeknight meal that is super quick, full of flavour, and easy to make! It is delicious served over salad, rice, pasta, or your favourite grain. Use smaller skewers, for the ultimate appetizer!

Cook’s tip: You may want to make more than the recipe suggests because everyone will love these, and they will disappear quickly!!

Ingredients
  • 20-24 Marina Del Rey Wild Argentinian shrimp peeled and deveined (20-30 size)
  • pepper
  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 3 garlic cloves minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon parsley, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red pepper flakes
  • 1 tablespoon honey
  • 4 metal skewers (or wood skewers soaked)
Preparation

Dry the shrimp on a paper towel, then sprinkle with freshly ground pepper. In a medium sized bowl whisk together the white balsamic vinegar, garlic, lemon zest & juice, parsley, Sriracha, soy sauce, Dijon mustard, and red pepper flakes, then add the oil in a slow stream while whisking. Add the shrimp and let marinate for 30 minutes.

An white enamel pan with black edges filled with shrimp in a marinade for ridiculously good grilled shrimp.

Preheat grill to high heat.

Thread the shrimp on the skewers (5 or 6 per skewer), set aside. Pour the excess marinade into a small saucepan and gently boil until reduced by half. Turn of the heat and add the honey, then whisk to combine. Let the sauce cool for 5 minutes, then brush both sides of the shrimp with the sauce.

Lower the heat on the grill to medium.

Place the skewers on the grill. Grill on each side for 1 ½ – 2 minutes.

Serve with your favourite summertime salad or over flavoured rice, quinoa, orzo.

** Note: I like to leave the tail on for presentation, but feel free to remove it.

  • Prep Time: 25 minutes
  • Inactive time: 30 minutes
  • Cook time: 5 minutes
  • Total time: 60 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

Four skewers of grilled shrimp with parsley and grilled lemons fill half the oval platter. The other half of the platter is an heirloom tomato caprese salad.

Hope you enjoy my Ridiculously Good Grilled Shrimp recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Crisp Spring Salad with Grilled Wild Shrimp & Olives

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A top down image of a spring salad with grilled wild shrimp, ribbons of cucumber, snap peas, radishes, asparagus tips and green onions . Plates, napkins, wine, glasses, and sauce all surround this dish.

Crisp Spring Salad with Grilled Wild Shrimp & Olives

Succulent Marina Del Rey shrimp, marinated in a lemon-mustard-dill dressing, then seared on the grill with olives!

This fresh, crisp, creamy salad is delicious year round but extra special when you can use fresh local asparagus. Perfect for a light lunch or add a few more shrimp for a heartier dinner. Also incredible paired with grilled meat (perhaps flank steak) for a delicious take on “surf & turf”

Ingredients
  • 12-16 Marina Del Rey Wild Argentinian Shrimp (20-30 size), thawed, shells removed (tails left on if you prefer the look for presentation) Freeze the shells to make shrimp stock at a later date.
  • 3/4 cup Lemon-Mustard-Dill dressing (recipe below), divided
  • 12-16 stuffed green olives (same number as shrimp)
  • 1 cup hummus use your favourite store bought
  • 1 cup plain Greek yogurt
  • 1 tablespoon finely chopped dill
  • 3 Persian cucumbers, using a mandolin sliced lengthwise into thin ribbons
  • 30 asparagus tips, 3” long (reserve the stalks for a frittata, omelette or make soup) Alternatively use 10 full stalks cut into 3 pieces per stalk, 30 total pieces
  • 4 large radishes, using a mandoline sliced thinly
  • 4-5 oz snap peas, stem end & strings removed (optional – open about half the pods)
  • 6 Green onions, white & light green portion, thinly sliced on a diagonal
  • 2 tablespoons capers
  • 20 individual dill leaves, removed from the branch
  • Optional 2-3 oz crumbled feta
  • 8 x 4-5” (or 4 x 8-10”) skewers (if wood, soak for at least 30 minutes)
Lemon Mustard Dill Dressing
  • 1/2 cup extra virgin olive oil or use a neutral-tasting oil if you prefer
  • 1/4 cup freshly squeezed lemon juice from about 2 medium lemons
  • 1 1/2 tablespoon finely chopped fresh dill
  • 2 teaspoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Mix everything in a jar with a tight fitting lid and shake well to combine

Preparation

Begin by thawing the shrimp, removing the shells and pat dry with paper towels.

A blue oval plate of shrimp, shells removed and tails remain on.

Make the dressing, then combine 1/3 cup of dressing with the shrimp in a resealable bag or bowl and toss to combine. Marinate for 10-12 minutes. Reserve the rest of the dressing for serving.

Mix together the hummus, yogurt and chopped dill in a bowl until combined then spread the mixture evenly over a 12-13” round serving platter (leaving about an inch border).

Layer the cucumber, asparagus, radishes and snap peas directly on the hummus mixture, then sprinkle the green onions, capers and dill leaves over everything. Put the salad in a cool space until ready to serve.

Skewer one side of the shrimp, then add the olive (stuffed side up), then finish skewering the other side of the shrimp (shrimp will be wrapped around the olive). Continue until all shrimps and olives are skewered.

A blue oval plate with shrimp and olive skewers ready to go on the grill

Preheat the grill (or grill pan) to medium-high heat.

Grill the shrimp for 2-3 minute per side until cooked through.

Place the skewers on the salad and drizzle 2 tablespoons of dressing over everything.

Serve with remaining dressing to add as desired to individual taste.

  • Prep Time: 35 minutes
  • Cook time: 5 minutes
  • Total time: 40 minutes
  • Servings: 4

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A close up of a top down image of a spring salad with grilled wild shrimp, of ribbons of cucumber, snap peas, radishes, asparagus tips and green onions.

Hope you enjoy my Crisp Spring Salad with Grilled Wild Shrimp & Olives recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine)

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A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine) 

Sponsored post, but all thoughts and opinions remain my own.

I am thrilled to have had the opportunity to work with Yalumba Y Series Viognier (pronounced #VeeOnYay), and Chef’s Vault to create a dish that highlights my enjoyment of cooking with and pairing wine with a meal.

Yalumba Wine is the oldest family-owned winery in Australia (est. 1849) and are the pioneer of the Viognier varietal in the new world.

Viognier is a medium body white wine, that is fresh, flavourful, with fruit driven notes, making it a refreshing drink that pairs well with a wide variety of seafood and shellfish, roasted or grilled chicken, veal, pork, spicy flavors and Asian cuisine.

Having taken this opportunity to learn more about Yalumba Family Winery, I am truly impressed about their focus on sustainability in wine production and support of social causes, including homelessness.

For this recipe I used four options of sustainable meat & seafood available from Chef’s Vault.
• Canadian Cold Water Shrimp
• Lobster Claw & Knuckle Meat
• Smoked Duck & Mushroom Sausage
• Chicken Thighs
.
Feel free to add additional fish of shellfish to this dish and make it your own!
Be sure to serve with fresh and dried chilies (for those of us who like a little extra spice).
Please enjoy responsibly!

Ingredients
Broth
Sofrito
  • 3 tablespoons olive oil
  • 2 large yellow onions, diced
  • 1 red pepper, cored and roughly chopped
  • 1 green pepper, cored and roughly chopped
  • 1 fennel bulb, trimmed and diced
  • 4 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 6.5 oz Yalumba Y Series Viognier wine
  • 13.5 oz dice tomatoes in juice
For serving
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons lemon zest
  • 1 lemon cut into 8 wedges
  • Drizzle of olive oil
This is an image of two bottles of wine, wine glasses and ingredients for paella sitting on a table outside beside the grill with a meadow in the background.
Preparation

Thaw the lobster, chicken, sausages in the fridge overnight.

To begin, mix together chicken rub, then flatten chicken thighs on a small tray (or plate), season both sides with rub and set aside until ready to use.

Make the stock (on the grill or stove) – Add the wine, seafood stock, chicken stock, bay leaves to a saucepan and bring to the boil. Lower the heat to simmer for 5 minutes.

An image of a bottl

Cook the lobster pieces in the simmering broth for 4 minutes. Remove lobster, place in a bowl an refrigerate until ready to use.

Remove bay leaves (discard), set broth aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).

For the sofrito, add the 3 tbsps olive oil to a large frying pan over a medium-low heat, add the onions, peppers and fennel, for 5 to 7 minutes, until beginning to soften. Add the garlic, salt and paprika and cook for 3 minutes more.

Pour in the wine, stir and cook for 2 minutes, then add the tomatoes (and juices), stir and cook for 10-12 minutes until the mixture has thickened. Transfer to a bowl until ready to use.

While the sofrito cooks down, heat a separate burner on the grill to medium heat and cook the sausages and chicken thighs. Sausages and flattened thighs should take about 10 minutes total, but times will vary based grill temperature and thickness of thighs. Cook until sausages and thighs are between 155°F-160°F internal temperature, then remove to a clean tray and cover with foil. Set aside. 

To make the paella, add the 1/4 cup olive oil to a large paella pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden. While this cooks reheat the stock.

Stir the reserved sofrito mixture into the rice and cook for 2 minutes, then add the hot stock and bring the mixture to the boil for another 2 minutes.

Sprinkle the saffron, paprika and chili flakes over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed. 

Cut each chicken thigh into 4 equal pieces and each sausage into 3 pieces, return pieces to juices in the tray.

Arrange the shrimp, lobster, sausages and chicken evenly around the top of the paella and pour in juices from tray. 

Cook for 2 minutes, then remove from heat, cover with tin foil and clean tea towels and let rest until shrimp, lobster, sausages and chicken are hot, 5-7 minutes.

Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Hope you enjoy my Grilled Paella Mixta recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Please enjoy responsibly!

A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Spicy Mussels and Shrimp “Soup”

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A beautiful copper pot filled with mussels, shrimp, lemons and kale. This pot is surrounded by a bowl filled with this soup, a wooden bowl of chili peppers, wine, wine glasses, lemons and a loaf of bread.

Spicy Mussels and Shrimp “Soup”

Have a little fun around the dinner table as you get your hands dirty digging into bowls full of deliciousness! We LOVE mussels in a flavourful sauce, but it’s sad to see the sauce left in the bowl or pot, then discarded. So, I’ve added broth, kale & shrimp and turned mussels, into “mussels & shrimp soup!” No one ever leaves soup in a bowl, so problem solved!

Ingredients
  • 3 tablespoons olive oil
  • 2 shallots, diced
  • 2 long chilies, thinly sliced (red or green)
  • 4 large garlic cloves, minced
  • 2 teaspoons fennel seeds
  • 2 teaspoons dried crushed red pepper
  • 1/2 teaspoon salt, plus more for seasoning
  • 1 cup dry white wine
  • 1/2 cup chopped cilantro, plus more for serving
  • 1 bunch curly kale, chopped
  • 2 cans (398 ml/13.5 oz) diced tomatoes (or 1 can 796ml/27 oz)
  • 2 1/2 cups stock (chicken, vegetable or seafood – no salt or low sodium)
  • 2 pounds fresh mussels, scrubbed, de-bearded*
  • 12 large wild shrimp, shell on, deveined (see cook’s note)
For serving
  • Crusty bread, 1/2-inch thick slices
  • 1 lemon, cut into 8 wedges
  • Hot sauce (optional)
Preparation

Heat a 5 quart pot, pan or Dutch oven over medium heat.

Add oil and lower heat to med-low. Next, add the shallots, salt, chilies and cook until soft. Add fennel seeds, crushed red pepper and garlic and cook for 2-3 minutes.

Raise heat to med-hi, add wine, cook for 1 minute. Add tomatoes and chicken stock, bring to boil. Next, add cilantro & kale, cover and cook for 2-3 minutes. Add mussels, cover and cook for 3 minutes. Add shrimp, nestle them into the liquid. Cover and cook for 4-5 minutes more. Discard any mussels that do not open. Sprinkle with chopped cilantro.

Bring the whole pot to the table and let everyone scoop small portions at a time. Serve mussels with bread for dipping, lemon wedge and hot sauce (if using). Don’t forget a bowl for the discarded mussel & shrimp shells.

Cook’s note:

I like using shrimp with the shell on as it adds additional flavour to the broth. Since we eat the mussels off the shell, scooping up broth, we are getting our hands dirty anyway, so we peel the shrimp as we eat. If preferred, peel shrimp before cooking.

*De-bearding simply means removing the seaweed-like fibers found sticking out of the shell. I pull them off when scrubbing them clean.

Prep time: 15 min
Cook time: 15 min
Serves: 4

Hope you enjoy my Spicy Mussels and Shrimp “Soup”! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my gorgeous Hestan CopperBond Induction Copper 5qt Essential Pan and on my Hestan Dual Fuel Range.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.

Linguine and Clams

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Top down image linguine, clams and lemons with parsley in a pan.

Linguine and clams (or linguine alle vongole) is a classic worth revisiting, over and over! Simple, inexpensive ingredients, shown a little love in preparation will deliver a soul satisfying meal every time.

Buy the freshest clams from a reliable source and look for an artisanal dried pasta… the rougher the surface texture the better it will catch the slippery sauce.

This recipe is adapted from BA’s Best, a collection of Bon Appetit’s essential recipes.

Ingredients
  • 1 tablespoon kosher salt, plus more
  • 12 garlic cloves, divided
  • 1 cup panko breadcrumbs
  • 2 tablespoons, plus ¼ cup olive oil, plus more for serving
  • 2 teaspoons finely grated lemon zest
  • 2 oil-packed anchovy fillets
  • 2 teaspoons red pepper flakes, plus more for serving
  • ½ cup dry white wine
  • 2 pounds pasta clams, manila clams or littleneck clams (about 24), scrubbed
  • 16 ounces (450 g) linguine
  • ¾ cup finely chopped parsley, divided
  • 2 tablespoons unsalted butter
  • 8 small grilled squid (optional)
Preparation
This recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range.

In a large stock pot, bring 12 cups of water and 1 tablespoon of kosher salt to a boil.

Heat 2 tablespoons of oil in a skillet over medium heat, add panko breadcrumbs, and crush 3 gloves of garlic into the panko. Cook, stirring often, until panko is golden and crisp, 5–7 minutes (do not burn garlic, lower heat if necessary). Remove from heat, add lemon zest, season with salt, toss to combine, then set aside.

Using a sharp knife, very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in 3.5-quart sauté pan over medium heat. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, 2 teaspoons red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Stir in wine and simmer until reduced by half. Add clams, toss to combine, cover with lid, and cook until clams are open, 5–7 minutes. Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

Cook pasta in boiling water for 5 minutes. Using a ladle, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Calamari Optional: Toss in olive oil & hot sauce and grilled it for 2 minutes on each side then added it to the pan.

Remove from heat. Add butter, toss until butter is melted, add ½ cup parsley and toss to combine. Sprinkle about one-third of breadcrumbs over pasta and toss to combine. Serve in the sauté pan, on a large platter, or in individual shallow bowls topped with clams, more breadcrumbs, red pepper flakes, remaining parsley, and a drizzle of olive oil.

Hope you enjoy this Linguine and Clams classic recipe! I would love to hear any feedback or questions if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made using pieces from my Hestan ProBond Forged Stainless Steel Ultimate Set, 10-Piece on my Hestan Dual Fuel Range.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Cioppino (Fisherman’s Stew)

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Top down images of a pot and two soup bowls filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast surrounding the bowls.

I have to say that this Cioppino (Fisherman’s Stew) is the best soup/stew I’ve ever had.

It has many of the usual suspects found in a Cioppino: onions, shallots, fennel, fennel seeds, garlic, red pepper flakes, s&p, tomato paste, white wine, diced tomatoes, bay leaf, wild shrimp, clams, squid… but what took this over the top (for my humble taste buds) was the homemade lobster stock I pulled from the freezer!

The last time I boiled lobster, I added the shells back to the pot with corn cobs, veggies and herbs and made a big pot of intensely flavourful stock. I wasn’t sure how I’d use it, but now I think the other portion still frozen, is destined to end up in another pot of Cioppino!

I also added fresh corn kernels and finished the soup with tarragon (still growing in the garden).

Ingredients
  • 3 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • 1/2 cup finely chopped celery
  • 1 teaspoon fennel seeds
  • 2 teaspoons salt
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 6 cups fish stock
  • 1 bay leaf
  • 1 corn on the cob – kernels removed, cob reserved (or 1 cup frozen corn)
  • 1 1/2 pounds littlenecks clams, scrubbed and soaked in cold water for 20 minutes
  • 1 pound uncooked large wild shrimp, peeled and deveined
  • 3/4 – 1 pound, cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
  • Fresh tarragon leaves for serving
A white enamel tray with raw littleneck clams, shrimp and squid.
Preparation

Heat the oil in a large pot over medium heat.

Add the fennel, onion, shallots, celery, fennel seeds and salt, sauté until the onion is translucent, about 8-10 minutes.

Add the garlic and red pepper flakes, sauté 2 minutes. Stir in the tomato paste, stir to combine, and cook for 1 minute. Add wine and cook for 2 minutes. Add tomatoes with their juices, fish stock and bay leaf.

Cover and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the corn and the clams to the pot. Cover and cook until the clams just begin to open, about 5 minutes. Add the shrimp and squid. Simmer gently until the shrimp & squid are just cooked through, and the clams are completely open, about 5 minutes more (discard any clams that do not open).

Season the soup, to taste, with more salt, pepper and red pepper flakes.

Ladle the soup into bowls, sprinkle with tarragon leaves and serve with fresh bread or toast.

Tip:

What takes this dish from good-to-great is the quality, flavour & intensity of the fish stock. So next time you make lobster, shrimp, shellfish, keep the shells and take the time to reduce down the flavours of the shells, with veggies & herbs, then freeze it for the tastiest Cioppino ever!

An images of a pot and soup bowl filled with Cioppino (Fisherman's Stew) with clams, shrimp and squid. Garlic and herb toast in the background.
Cioppino (Fisherman’s Stew) was made and served in my gorgeous Hestan CopperBond Induction Copper  3.5-Quart Sauteuse

Feel free to switch up the seafood, I used mussels instead of clams in this pot.

Top down image of a fish stew filled with mussels, shrimp, calamari, lemons and surrounded with wine glasses and garlic toast.
This Cioppino (Fisherman’s Stew) with mussels instead of clams was made and served in my Hestan NanoBond Titanium 5 Quart Essential Pan

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.