Fish, Shellfish, and Crustaceans the FARM Way

Chef Daniel Orr urges us to take care when purchasing and preparing seafood. Here are his thoughts on shellfish and crustaceans, and a favorite mussel recipe. 

How To Select Shellfish and Mollusks 

Purchase mollusks that are tightly closed, and smell of the sea. To make sure they are still alive, tap the shells of any that are not fully closed; if they don’t shut, don’t use. For Oysters, when you open each one, smell it for freshness. Mollusks should be cooked just until they open; any that are still closed after cooking should be discarded. 

For Crustaceans

Lobsters, crabs, and fresh saltwater crayfish are examples of crustaceans that are best purchased while still wiggling. There's nothing better than a lobster that was pulled from the sea one minute and dropped in boiling water the next. Avoid eating precooked lobsters from the grocery store. They were typically the ones who were "tired" when the staff showed up in the morning, and frequently they were more than “just worn out.” Most shrimp is frozen at sea and can only be purchased fresh at coastal “Seafood Shacks.” So why buying frozen shrimp always look at the country of origin and ingredient list. It should say “Shrimp!” 

Mussels with carrots and Sambuca

Ingredients

2 pounds of mussels scrubbed, debarred, and washed

4 TBSP extra virgin olive oil

one pinch of red pepper flakes

2 cloves fresh garlic minced

1 TBSP of julienned carrot

1 TBSP of julienned celery

1/2 glass of dry white wine

4 TBSP of whipping heavy cream

1/4 cup Sambuca Italian liquor

3 TBSP chopped fresh parsley

Salt and black pepper to taste

Instructions

Place the mussels inside a large bowl with water, wash and scrape them and then remove the beard from each mussel with your fingers or a small knife.

In a large stock pot, add 3 TBSP of olive oil and add the red pepper flakes and the garlic and sauté on low fire for a few seconds. Add the carrot and the celery and stir and sauté for another 20 seconds. Add the mussels and bring to boil over high heat. Cover the pot and cook until the mussels open, for about 4 minutes. Uncover the pot, add the wine and cook for another 2 minutes.

Add the cream and cook for another minute.

Add the Sambuca and cook for another 2 minutes.

Add some salt and pepper to taste.

Drizzle the remaining 1 tablespoon of olive oil over the sauce.

Sprinkle the chopped parsley over it and serve.