July 21, 2015

Zucchini Noodles with Mussels, Clams & Shrimp

One of the best things about living in Washington, D.C. is being 2 miles away from one of my favorite seafood markets, Captain White’s Seafood City at the Wharf. It’s not summer without fresh seafood from a market I have frequented since I was a child. Lately, I’ve had a bit of a love affair with clams so this is actually the second time I have made this dish in two weeks. If you’re a serious seafood lover, try out this recipe! It’s adapted from my favorite food magazine, Food & Wine. I’ve substituted spaghetti with zucchini noodles, upped the spice factor, added more tomatoes and left some seafood in the shell. Original recipe can be found here.

 Now let’s head on over to seafood heaven:

Fresh seafood from Jessie Taylor's / Captain White's Seafood City at the Washington, DC Wharf
Fresh seafood from Jessie Taylor’s / Captain White’s Seafood City at the Washington, DC Wharf
It is SO hard for me not to buy a pound of EVERYTHING at the local seafood market.
It is SO hard for me not to buy a pound of EVERYTHING at the local seafood market.

 

Once you’re home with your new seafood buddies, give them a good scrub before you throw them in a wine hot bath. Pour yourself a glass of Pinot Grigio. Cheers!

Pour 1/4 cup of the dry white wine in a dutch oven, boil, throw in mussels, cover, 2 minutes later, use tongs to remove each friend into a separate bowl. Then add all the clams to the same pot with the same liquid, cover, a few minutes later, remove using tongs again into the bowl. Discard all the stubborn frenemies (unopened shells).

Steam the mussels in the white wine until they open up and smile at you!
Steam the mussels in the white wine until they open up and smile at you!

Save the shellfish/wine juice but leave the grit behind. You will add this wonderful ocean wine into the tomato sauce later.

Once the shells cool down, de-shell each friend and place the mussels and clams in a small bowl. Keep 6 mussels and 6 clams in the shell in a separate bowl.

Prepare the Zoodles- cut off the zucchini ends, peel and cut in half.
Prepare the Zoodles- cut off the zucchini ends, peel and cut in half.

 

I use the GEFU Spiralizer on setting 3 for noodles and setting 2 for ribbons.
I use the GEFU Spiralizer on setting 3 for noodles and setting 2 for ribbons.

 

Slice each grape tomato in half.
Slice each grape tomato in half.
Peel your shrimp and de-poop it on both sides before slicing in half long-ways.
Peel your shrimp and de-poop it on both sides before slicing in half long-ways.

Peel and mince 8 garlic cloves. Measure out your crushed red chili peppers, add more if you like it super spicy!

Mise en place, including the glass of wine you should be having while cooking!
Mise en place, including the glass of wine you should be having while cooking!

Time to throw everything together! Medium heat in your All-Clad saute pan, add EVOO and the minced garlic then toss around… and smell. Feel mild to moderate elation and wish that you could bottle up the aroma.

EVOO + Garlic= my BFF.
EVOO + Garlic= my BFF.

 

Add in 2/3 of the tomatoes and crush them using a wooden spoon.
Add your red peppers and 2/3 of the tomatoes and crush them using a wooden spoon.
Taste this and swoon. I LOVE me some tomato and garlic. I could stop at this step and spread this on a baguette and pretend I'm in Spain... but let's not get distracted.
Add the reserved shellfish wine juice. Taste this and swoon. I LOVE me some tomato and garlic. I could stop at this step and spread this on a baguette and pretend I’m in Spain… but let’s not get distracted.
Add your de-pooped shrimp.
Add your de-pooped shrimp.
Add the de-shelled mussels and clams.
Add the de-shelled mussels and clams, and all the remaining tomatoes (no need to crush these).
Just before serving, add the saved mussels and clams in the shell and dip the body into the sauce to heat it up, then serve.
Add the zoodles. Just before serving, add the mussels and clams in the shell and dip the body into the sauce to heat it up, then serve.

 

Refill your glass of wine and plate your dishes! Send a snapchat of your food before you dig in.
Refill your glass of wine and plate your dishes! Season with salt and pepper prn. Send a snapchat of your food before you dig in.
Voila! Slurp up the ocean and enjoy!
Voila! Slurp up the ocean and enjoy!

Parsley is the garnish recommended by Food & Wine, but I cannot stand the taste of parsley so I omitted it. I meant to sprinkle with some basil from the garden, but got too excited and finished the plate before I remembered!

Bon Appetit! I hope y’all enjoy this briny briny seafood dish as much as I do.

Special thanks to birthday girl (this was her birthday dinner) and bestie, Vy, for being my sous chef and hand model.

Mel

 

Seafood Zoodles
Serves 4
Zucchini noodles with mussels, clams and shrimp in a tomato garlic wine sauce
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 bottle of Italian Pinot Grigio (1/4 cup for the sauce, the rest to drink)
  2. 2 dozen mussels, scrubbed
  3. 2 dozen littleneck clams, scrubbed
  4. 3 tablespoons extra virgin olive oil (EVOO)
  5. 8 garlic cloves, minced
  6. 3/4 teaspoon crushed red pepper
  7. 2 pounds grape or cherry tomatoes, halved
  8. 4 medium sized zucchini, peeled, spiralized
  9. 3/4 pound medium shrimp, peeled, de-veined, halved
  10. Salt and pepper
  11. Parsley (optional)
Instructions
  1. Boil 1/4 cup of wine in a dutch oven, add scrubbed mussels and cover. Remove using tongs after 2 minutes. Add clams and repeat. Discard all unopened shells. Reserve cooking liquid. Shell the mussels and clams into a small bowl, reserving 6 mussels, 6 clams in its shell in a separate bowl.
  2. Peel zucchini, cut in half, Spiralize and set aside in a bowl.
  3. Heat EVOO and minced garlic over low heat in a medium saute pan for about 3 minutes. Add red pepper and 2/3 sliced tomatoes. Crush tomatoes using a wooden spoon. The sauce will thicken in about 4 minutes, then add reserved shellfish liquid. Simmer for about 3 minutes. Add shrimp and cook for two minutes. Add shelled mussels and clams, and all remaining tomatoes.
  4. Add zoodles and mix. Add reserved shellfish in shells, dipping just the body to heat through. Serve in white bowls, top each dish with 3 mussels and 3 clams in the shell. Salt and pepper to taste. Garnish with parsley (optional).
Notes
  1. Add more red chili pepper for more spiciness.
Adapted from Food & Wine
Adapted from Food & Wine
Melllypoo http://www.melllypoo.com/