Shuckers Portuguese Mussels Food

SUPER MUSSELS WITH CHORIZO

Steps:

• Preheat broiler to high.
• Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts.

SHUCKERS' STUFFED QUAHOG

Steps:

• Wash the quahogs to remove any grit. Heat a large pot over high heat, then add in the quahogs with 2 cups water; cover the pot and steam the quahogs for 5 minutes. Check to see if all of the quahogs are open, and continue to steam until they are all open. Remove from the heat and strain the quahogs, reserving the cooking liquid. Cool the quahogs and shuck the clams from the shells. Reserve the shells for a later use.
• In a meat grinder or food processor, grind the shucked clams and reserve.
• Either split the shells or gently twist at the hinge to remove the cartilage. Rinse the shells and reserve.
• In a 2-quart saucepan set over medium-high heat, melt the butter, and then add the onions. Saute until translucent, then remove the pan from the heat.
• In a large mixing bowl add the cooked onions and butter, the ground clams, hot peppers and Sriracha. Add the reserved clam broth and mix well. Add the breadcrumbs until the stuffing is firm but wet.
• Stuff the quahog shells with the filling. At this point cook immediately or refrigerate and cook the stuffed quahogs when ready to serve.
• Preheat the oven to 375 degrees F.
• Cook the quahogs until golden brown on top and cooked through, 15 minutes. Serve with melted butter.

MUSSELS PORTUGUESE STYLE

Steps:

• Prepare mussels, discarding any that will not close after a light tap.
• Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
• Add chicken broth and wine. Allow to come to a boil.
• Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
• Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.