Steamed Mussels and Salmon with Noodles and Cold Beers!
Posted by Shelly Perry (04/22/2010 @ 6:31 pm)
Stone Mad Irish Pub in Cleveland Ohio was the hot spot as we sipped on ice cold beers and enjoyed the steamed mussels in a rich broth with onions and red peppers.
Sunny skies gave way to a cool crisp night as the sun went down on the stone extravaganza that is Stone Mad.
The rich woods and carved stone create an ambiance that will have you thinking you are in the heart of the Irish countryside.
The mussels are classic and great with beer.
The salmon and noodles was one of Chef Michael Fadel’s specials and was very good and easily shared by two.
Romantic and cozy; this is a great date spot and will be even better come summer.
The gorgeous stone patio with fireplace and quixotic atmosphere beckons.
Coconut Red Curry with Shrimp, Mussels, Scallops and White Rice
Posted by Shelly Perry (04/14/2010 @ 4:01 pm)
Fresh, warm and light; this dish is a nice compromise between soup and a meal!
The flavors of Spring come together to offer a hearty meal which features cilantro and lime.
Warm and spicy ingredients go great with beer on a sunny but cool Spring evening!
Ingredients
1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 white onion, peeled and finely chopped
small bunch scallions finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
1 bell pepper chopped
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
1 2 pound shrimp, shell and tail left on
1 cup small scallops
2 dozen mussels
Bunch of fresh cilantro for garnish
Method
Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute.
Add coconut milk and clam juice and bring to boil, whisking until paste dissolves.
Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.
Add shrimp to sauce.
Add chopped bell pepper.
Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes.
Stir in cilantro.
Season to taste with salt and pepper.
Divide shrimp and sauce among 4 shallow bowls. Garnish with cilantro, lime wedges and serve.
