Ingrédients
For the Seaford:
1 lb shrimp, peeled and deveined
1 lb fresh mussels, cleaned and debearded
2 tbsp olive oil
3 tbsp butter
5 cloves garlic, minced
½ cup dry white wine (or seafood stock)
1 cup heavy cream
½ cup Parmesan cheese, grated
½ tsp red pepper flakes (optional, for heat)
2 tbsp fresh parsley, chopped
Salt & black pepper, to taste
For the garlic bread:
1 baguette or 4 ciabatta rolls
¼ cup butter, softened
3 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
Pinch of salt
Instructions
Step 1: Make the garlic bread
Preheat oven to 375°F (190°C).
Mix softened butter, garlic, parsley, and a pinch of salt.
Slice baguette/rolls in half, spread with garlic butter mixture, and place on a baking sheet.
Bake for 8–10 minutes until golden and crisp.
Step 2: Cook the mussels
Heat olive oil and 1 tbsp butter in a large skillet or pot over medium heat.
Add half the garlic and cook for 30 seconds.
Add mussels and white wine, cover, and steam for 5–6 minutes until mussels open (discard any that don’t). Remove mussels and set aside, leaving juices in the pan.
Step 3: Cook the shrimp & sauce
In the same pan, add remaining butter and garlic. Cook 1 minute.
Add shrimp, season with salt, pepper, and red pepper flakes. Sauté until pink, about 2–3 minutes.
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