Cooking Shellfish
Source of Recipe
Grandpoohbah
Clams, mussels, oysters, crab, shrimp and scallops are all very easy to prepare, and,
in fact, they taste best when they are prepared simply.
Keep it Fresh!
Just like with fin fish, the most important thing to remember when buying shellfish is:
The fresher, the better. If possible, shop at a fish counter that's always busy -- this
way, you can be assured that the fish you're buying has not had a chance to sit
around for long.
Always sniff your shellfish before you buy it, too. If it's fresh and briny, you're in for
some good eatin'. But if it's stinky and fishy, walk away! Any bivalves (clams,
mussels, oysters, scallops) that are still in the shell should still be alive when you buy
them. You can tell not just by the aroma, but also by the shells: If they're clamped
tightly shut, they're alive, but if they're gaping open and do not close when you tap on
them, they're dead, and you should not eat them.
Live shellfish needs to stay moist, but it also needs to breathe, so never wrap it in
plastic or submerge it in fresh water, or it will die. Store live shellfish with a wet towel
over it to keep the shells from drying out. Shellfish should be alive right up to the
point that you're ready to cook it.
Clams, Mussels and Oysters
Do those tightly clamped shells piled high behind the seafood counter look
intimidating and impenetrable? If you've never prepared fresh mussels, clams or
oysters before, it's high time you did! We'll give you step-by-step instructions with
photographs to teach you how to clean mussels and clams, and then cook them to
succulent, sweet perfection, as well as how to shuck a plump and briny oyster.
Shrimp, Crab and Scallops
You can buy shrimp either cooked or raw -- once again, just make sure it's fresh.
Two easy and healthful ways to cook shrimp are boiling and steaming. All the fresh
crab you see in fish markets and grocery stores should either be dark brown and
swimming in a tank, cooked to a bright orangey-red, or shelled and sitting in mounds
of snow white meat. Crab should never be sold raw unless it's alive, and live crabs
should be boiled. Whole cooked crabs and crabmeat need no further cooking. You
will almost always see fresh scallops unshelled and raw. Sauteeing and broiling are
favorite ways to cook them.
Be Tender with Your Shellfish
Just like fin fish, the major secret behind irresistibly delicious shellfish is not to
overcook it. It only takes a moment for a tender, buttery little clam or mussel to
overcook into a chewy little nub that you'll never be able to swallow no matter how
long you gnaw on it. When it comes to cooking, remember that less is more!
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