There are a few key things that stand out in my mind when thinking about our nights in Cape Cod: The ocean breeze, sunsets and seafood. Every day we bit into fresh seafood, literally straight off the boat, and it was lip-smacking good.
One night, Doug made a ocean-inspired round up for the family in lieu of going out and I assigned myself as his handy assistant. The motivation was selfish, really. I hardly ever cook and want to start learning how, and with my fiance as a natural chef who whips up amazing dishes, I figured it’s time I start learning.
What resulted was far beyond what I ever thought I could help whip up. I’ve always looked at seafood as too complicated to make, but the truth is that it was quite easy. Below are two recipes for you to bookmark that will transport you straight to the beaches of Cape Cod with every bite. #NomNomNom
2 pounds of mussels, washed and de-bearded. (Pull out the hairy part on the outside of the mussel.)
8 slices of bacon
2 tablespoons of butter
1/2 of a sweet onion
2 tablespoons of minced garlic
2/3 cup whipping cream
1/2 cup water
2 tablespoons Old Bay seasoning
Crunchy toast or french bread
1. Chop the bacon into half-inch pieces and saute until crispy.
2. In a separate pan, melt the butter and then cook the garlic & onions in medium heat until soft.
3. Once the bacon is done, combine bacon with the garlic and onions.
4. Add Old Bay seasoning.
5. In a separate pan, add mussels in with 1/2 cup water. Bring heat to medium high and cover with a lid. Mussels are done around 8 – 10 minutes. They should all be opened, which means they are done cooking.
7. In the pot with the mussels, add the whipping cream. Stir. After a minute of stirring, add in the bacon, onions and butter mixture.
8. Serve with crispy bread and enjoy!
Now for the next recipe…delicious, fresh lobster with a twist! What’s the twist, you ask? Garlic & lemon butter for dipping. Mmmmm…..
6 Live Lobsters (We got 1 1/2 pound lobsters and this was just the right amount of meat. Store them in the fridge before cooking.)
2 16 quart pots
4 teaspoons of Old Bay seasoning
2 teaspoons of minced garlic
2 sticks of butter
1. Fill 16 quart pots with water (Approximately until 3/4 fill) Add 1/2 cup of kosher salt to each. Add garlic and a slice of lemon to both pots of water. Bring to boil (Water should be bubbling viciously)
2. Once at a boil, add your lobsters. Put them head down and keep the rubber bands on their hands. We put in 3 lobsters per pot.
3. Put the lids on the pots. Check on pots until they start boiling again. Once they are boiling, cook the lobsters for 15 – 18 minutes. (Ignore the color – they’ll turn bright red and will look done at first – make sure to cook them based on time)
4. Once they’re done, pull them out of the pot. Cut off rubber bands. They’re ready to serve.
5. To make the dipping sauce, melt the butter. When melted, add in garlic. Squeeze lemon in butter to finish the sauce, and serve with lobster for dipping.