Schooner Ellida Shore Dinner Recipes

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MOJO MOULIES



Mojo Moulies image

Provided by Alton Brown

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 8

2 tablespoons minced garlic
1 large leek, cleaned, trimmed, and chopped
Pinch kosher salt
3 tablespoons olive oil
20 mussels
1 ripe tomato, seeded and chopped
1 1/2 cups white wine
Chopped parsley

Steps:

  • In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.
  • Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels.
  • Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
  • Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.

SCHOONER ELLIDA SHORE DINNER



Schooner Ellida Shore Dinner image

Provided by Food Network

Time 50m

Yield 8 large servings

Number Of Ingredients 10

1 leek, cleaned and chopped, or substitute 1 large yellow onion, chopped
2 packages smoked turkey kielbasa, cut into 3-inch pieces
1 (5 pound) bag baby red potatoes, or about 4 to 5 baby red potatoes per person
1/2 cup chopped parsley
Large bottle white wine, such as Chablis
2 tablespoons garlic pepper
1 dozen (1 1/2 pound) live Maine lobsters
8 ears fresh corn, shucked
4 pounds mussels, or steamer clams, still in shells and washed thoroughly
2 cups melted butter

Steps:

  • In a very large pot with heavy lid, layer leeks, kielbasa, baby red potatoes, and parsley. Cover completely with white wine. Add garlic pepper. Add live lobsters. Top with corn on the cob and finally mussels or steamer clams. Cover tightly and cook over a propane cooker on the beach, or on a stovetop over high heat. Watch for steam starting to escape from the pot. When it does, set timer for 20 to 25 minutes. When done, you should smell the kielbasa and the mussels should be open completely. Lobsters should be bright red in color. Lift out dinner ingredients onto bed of seaweed or large platters. Serve in large bowls with melted butter on the side.

SHORE DINNER RECIPE



Shore Dinner Recipe image

Provided by á-4922

Number Of Ingredients 10

1 leek, cleaned and chopped, or substitute 1 large yellow onion, chopped
2 packages smoked turkey kielbasa, cut into 3-inch pieces
1 (5 pound) bag baby red potatoes, or about 4 to 5 baby red potatoes per person
1/2 cup chopped parsley
Large bottle white wine, such as Chablis
2 tablespoons garlic pepper
1 dozen (1 1/2 pound) live Maine lobsters
8 ears fresh corn, shucked
4 pounds mussels, or steamer clams, still in shells and washed thoroughly
2 cups melted butter

Steps:

  • In a very large pot with heavy lid, layer leeks, kielbasa, baby red potatoes, and parsley. Cover completely with white wine. Add garlic pepper. Add live lobsters. Top with corn on the cob and finally mussels or steamer clams. Cover tightly and cook over a propane cooker on the beach, or on a stovetop over high heat. Watch for steam starting to escape from the pot. When it does, set timer for 20 to 25 minutes. When done, you should smell the kielbasa and the mussels should be open completely. Lobsters should be bright red in color. Lift out dinner ingredients onto bed of seaweed or large platters. Serve in large bowls with melted butter on the side.

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