This is definitely a crowd pleaser. I have made this for so many people who love shellfish and I enjoyed every single ahhhhh! There are so many great variations - every time I make this it is different and wonderful. Have fun and make it your own, you basically can'y go wrong. 4 Tbsp butter plus 1 Tbsp olive oil 1 large leek, cleaned and diced 1 onion, diced 1 jalapeño pepper, seeded and sliced 1 link Andouille sausage, diced (or bacon or pancetta, or Italian sausage) 4 cloves garlic, minced 2 lb fresh mussels 8 littleneck clams 1/2 lb bay scallops, haved 1 cup dry white wine 1/2 lb shrimp, peeled and deveined 2 Tbsp sundried tomatoes, minced (or 2 plum tomatoes, halved and then quartered, or 1 pint grape tomatoes) 1/2 lb favorite pasta 1 Tbsp capers, drained Palmful fresh parsley, minced Get a medium pot of well-salted water to the boil for the pasta. In a very large skillet (which has a good lid) melt the butter in the olive oil. Sauté the leek, onion, peppers and sausage in the ...
This is a delicious way to prepare chicken, simply with lemon, wine and capers. A very quick weeknight dish which pops with flavor. I love to serve this over pasta, but you choose your sides. I sometimes lightly coat the chicken with flour when making a chicken piccata, but here I marinated the chicken in the lemon and wine for added flavor, and didn't want to coat the wet chicken with the flour. Either way you can't go wrong! 2 chicken breasts 2 lemons 1/2 cup dry white wine 2 tsp herbs de Provence, or other dried herb mix 2 cloves garlic, minced 2 Tbsp butter plus 1 Tbsp olive oil 4 Tbsp butter, cubed and tossed with a dash flour (keep cold) 2 Tbsp capers Palmful, fresh parsley, minced Either slice the breasts in half lengthwise or pound breasts to about 1/4-inch thick. Remove the zest from one of the lemons and set aside. Juice that lemon and slice the second lemon. Add the lemon juice, zest, wine, herbs and garlic into a shallow casserole just big enough to fit the pounded...