Looking for a way to enjoy the delightful flavor of steamed mussels at home? Here’s a recipe for Steamed Mussels with Almonds from the folks at Beyond Salmon (plus Helen’s informative take on the ins and outs of successfully preparing mussels at home).

Ingredients:

1 Tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/4 cup chopped almonds (untoasted)
1/2 cup dry white wine
1/4 cup water
2 Lb mussels
2 Tbsp chopped parsley
2 Tbsp unsalted butter

How to Make Steamed Mussels with Almonds
See More of Hugging the Coast’s Fish For Friday Recipes

• Southern Hoe Cakes from Group Recipes

• Fried Corn Meal Mush From About.Com: Southern Food

• Lavender Flavored Lemonade from Southern Sandra

• Buttermilk Fried Chicken from Simply Recipes

• Carolina Fish Muddle from History.Org

• Colonial Corn Pudding from Foodreference.Com

• Georgia Peanut Salsa from Taste of Home

• Thomas Jefferson’s Ice Cream From Slashfood

• Colonial Innkeeper’s Pie from Cooks.Com

Enjoy the Holiday!

Join us tomorrow to enjoy an interesting series of historical 4th of July photos taken across the United States, courtesy of the Library of Congress.

Looking for a savory and sophisticated recipe you can whip up in 60 minutes or less? Try making this recipe for Simplified Fish Bouillabaisse from the folks at La Tartine Gourmande.

Ingredients:

8 large fresh scallops
8 large fresh shrimps
14 oz white fish (firm and softer such as monkfish and tilapia)
14 oz fresh salmon
Squids and fresh mussels (optional)
10 fingerling potatoes, (I particularly like those ones because they are very tasty and firm)
10 saffron threads
4 roma tomatoes
1 cup chunks of celery root
1 sweet yellow onion
3 garlic cloves
4 1/4 cups fish stock
2/3 cup dry white wine
Fresh coriander
Fresh flat parsley
Fresh tarragon
Fresh grated parmesan

For the rouille:

1 garlic clove
Olive oil
1 egg yolk
1 tsp harissa
1 ts tomato paste
Salt and pepper
1 tbsp fresh lemon juice (optional)2 cups baby spinach
1 tbsp shallot (1/2 shallot)
2 strips smoked bacon
6 tbsp sherry (preferably a cream sherry)
1/3 cup apple juice
12 whole scallops
3 tbsp clarified butter
1/4 tsp Kosher salt - can substitute with 1/8 tsp. table salt
1/4 tsp white pepper
2 tbsp non clarified butter
1 pinch fleur de sel (for garnish)

How to Make Simplified Fish Bouillabaisse
See More of Hugging the Coast’s Fish For Friday Recipes