Muddle Food
MUDDLED LEMONBERRYADE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Slice lemons and place in the bottom of the drink pitcher. Add 1/2 cup fresh mint and 1 cup sugar on top of lemons. With the wooden spoon mash the mixture for 1 minute. Add the berries and lightly mash. Add 1 quart water and refrigerate until chilled.
- To serve: Fill a tall glass with ice and fill 3/4 with lemon juice mixture, top with club soda and serve.
Nutrition Facts : Calories 147 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 39 milligrams, Carbohydrate 37 grams, Fiber 2 grams, Protein 0 grams, Sugar 36 grams
WILLIAMSBURG SEAFOOD MUDDLE
From the "Colonial Williamsburg Tavern Cookbook" comes this seafood dish which is served at various colonial taverns on the site, including Christiana Campbell's. "In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood." The term "muddle" came from the early settlers and refers to a "mess of fish."
Provided by Julesong
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large kettle or soup pot over medium-high heat.
- Add the onions, carrots, and celery and sauté, stirring often, until softened, about 5 minutes; add the garlic, stir, and sauté 1 minute.
- Add the tomatoes and potatoes, stir; reduce the heat to medium low then cover and simmer until the potatoes are just softened, about 10 minutes (make sure to check it to make sure it doesn't scorch, you can add a few tablespoons of fish stock to keep it safe).
- Add the fish stock, increase the temperature to high, and bring to a boil; reduce the heat to medium, then season to taste with salt and pepper.
- Add the saffron and simmer until the potatoes are cooked completely through, about 10-15 minutes.
- Add the scrubbed clams and cook until they begin to open, about 5 minutes.
- Add the fish, shrimp, and mussels and cook until the shrimp is pink and the mussels are opened, about 10 minutes.
- Discard any clams or mussels which did not fully open, check seasoning and adjust as necessary (with salt and pepper).
- Serve hot in warmed bowls, garnished with chopped parsley.
- Note: if you don't have saffron, you can leave it out - but it's more authentic with it.
- Also, for a good fish stock, check White Wine Fish Stock recipe #51186.
Nutrition Facts : Calories 488.9, Fat 12.8, SaturatedFat 2.2, Cholesterol 156.2, Sodium 979, Carbohydrate 41.4, Fiber 5.9, Sugar 8.7, Protein 51.8
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