My Sweet Marie

Posts Tagged ‘mussels

Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:


  • 1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)
  • 2 tbsp. olive oil
  • 2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)
  • 2-3 cloves garlic crushed
  • red pepper flakes to taste
  • 1 tsp oregano
  • 1/4 cup fresh parsley
  • 1 tomato diced finely
  • salt and pepper to taste


  1. Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.
  2. Make your dressing with all the other ingredients except the sliced lemons.
  3. Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.
  4. Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.

Yep, the title says Stoup! The first time I heard that phrase I was catching an episode of Rachel Ray and I heard her use it, so it stuck! Today I am hosting a dinner for my baby brother Phil and his wife Wanda and my sister. much, much older sister Colette and her hubby Greg. She’s really not that much older, I just want to see if she reads this!

When you have a family as big as ours you try not to be offended when someone has one of your siblings over and not you. So I am hoping if one of my siblings is reading this, they won’t be offended that they weren’t invited! I will try to get around and invite them all over individually too! So anyhow, it’s a cold fall day and I have loads of seafood in the freezer so stoup it is! Here’s how I am doing it:


  • 6 cups of fish stock ( I will post a recipe for that later!)
  • 1 med onion
  • 1 leek sliced thin
  • 2 cups of chopped kale or Swiss chard
  • 1 carrot diced
  • olive oil
  • 28 oz tin of tomatoes
  • 3 cups tomato juice
  • 1 lb of fish  cut in chunks(basa, haddock, cod, tilapia etc)
  • 1 lb of seafood mix
  • 1 lb scallops
  • 1 lb shrimp peeled and deveined
  • 1 lb clams in shells or mussels
  • 1 can clams drained
  • 1 bottle clam juice
  • thyme, salt and pepper
  • chile pepper ( I used 4, you do to taste)


  1. In a large soup pot, sauté your veggies in the olive oil just till wilted, no need for browning but no damage done if you do.
  2. Add in your broth, juices and tomatoes. Bring to a boil and simmer for 15 minutes.
  3. Add in your seafood, one at a time so not to cool the pot down too much.
  4. Once you have all of your seafood in and got a good boil going on, add your seasonings to taste.  Cook a little longer to cook and heat all the seafood through.
  5. Serve with cheesy biscuits or tear chunks of baguette to dip in it, whichever best fits your taste!
  6. Enjoy!