Some ideas of receipes

For your shellfishes and crustaceans

Mussels curry

Preparation time : 15 minutes / Cooking time : 10 minutes

Ingrédients (SERVING 4) :

-2 tablespoons vegetable oil

-3 large leeks, whites and light greens only, thinly sliced, rinsed, drained

-Kosher salt, freshly ground black pepper

2 garlic cloves, sliced

-1 1/2 teaspoon Madras curry powder

-2 1/2 pounds mussels, beards removed

-1/2 cup canned unsweetened coconut milk

-2 tablespoons cilantro leaves (for serving)


Instructions  :Heat oil in a large heavy-bottomed pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring often, until softened, 8–10 minutes. Add garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add mussels, coconut milk, and 1½ cups water. Bring to a boil, reduce heat to low, cover, and cook until mussels have opened, about 5 minutes (discard any mussels that have not opened).

Serve topped with cilantro.

Grilled Oysters

Preparation time : 15 minutes / Cooking time : 5 minutes

Ingredients (serving 4)

-12 whole live oysters

-2 cloves garlic, finely minced

-3 tablespoons extra virgin olive oil

-3 tablespoons unsalted butter

-1 teaspoon lemon juice

-1/2 teaspoon chili pepper flakes (or substitute -with dashes of Tabasco)

-1/4 teaspoon salt

-cracked black pepper to taste

-1 tablespoon finely minced parsley

Instructions: Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and sauce until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.

Find large, fat oysters, you can place the oysters directly on the grill grates.   Place the oysters on a bed of sea salt  pan and then placing the entire pan inside the grill. This steadies the oysters and prevents them from wobbling.

Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly.

Mussels marinières

Preparation time : 15 minutes / Cooking time : 10 minutes

Ingredients /serving 4

4 Kg of mussels, cleaned and debearded

-2 cloves garlic,

-minced 1 onion,

-chopped 6 tablespoons

chopped fresh parsley 1 bay leaf

1/4 teaspoon dried thyme

2 cups white wine


Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.


Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook.

Remove mussels from sauce, and place in bowls. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

Shells Italiano

Preparation time : 10 minutes / Cooking time : 10 minutes

Ingredients / Serving 4 

36 clams in shell, scrubbed

1/2 cup butter

5 cloves garlic,

2 cups dry white wine

1 tablespoon dried oregano

1 tablespoon dried parsley

1 teaspoon crushed red pepper flakes (optional)


Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.



Tagliatelles with clams

Preparation time : 15 minutes / Cooking time : 15 minutes

Ingredients (serving 4):

-1 pound dried spaghetti

-1/2 cup extra-virgin olive oil

-2 shallots, thinly sliced

-5 to 7 cloves garlic, finely chopped

-2 1/2 pounds Manila clams, scrubbed clean

-1/2 cup fresh parsley, chopped

-1/2 cup dry white wine

-2 tablespoons unsalted butter, diced into small cubes. -Sea salt and freshly ground black pepper

1 lemon, zested, for garnish

Instructions: In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches.

Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Grilled Lobster

Preparation time : 30 minutes / Cooking time : 10 minutes

Ingrédients (pour 4 personnes) :

-8 tbsp of salted butter,

-2 tbsp. finely chopped parsley

-1 1⁄2 tsp. crushed red chile flakes

-4 cloves garlic, finely chopped

-Zest of 1 lemon

-Kosher salt and freshly ground black pepper, to taste

-1 live lobster (about 1 to 1 1⁄2 lb.)

-1⁄4 cup olive oil


Instruction :Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side

. Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.

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