If you are following my Instagram, you will know on Mondays, it's usually one-pot dinners for us. Mainly because the wet market in our neighbour is closed on Mondays. But it's also one-pot dinners for us whenever I feel lazy too. :P
So, anyway, we had seafood last night. I bought some marinated Dory Fillet and got that oven grilled and served it on rice with broccoli and carrot. You can have a look at that HERE.
I added a little bonus (bcos I was a little less lazy than usual. :P). I wanted to clear the little bits and pieces of seafood that I had in the freezer. I bought some really small squids (the are more tender than bigger ones) from the supermarket to add on to make this seafood platter.
I'm using the same recipe I shared earlier but I tweaked a little since there are also 'fresh' (as in uncooked) seafood here.
- 6 frozen mussels, thawed and cleaned
- 6 Prawns, remove shell, leaving on the head and tall intact
- 3 small Squids, head and innards removed, cleaned and cut into thick rings
- 6 Scallops
- 20g Butter
- 3 - 4 Garlic, minced or grated (you can use a garlic press)
- 200g Cooking Cream
- 1/2 teaspoon Dried Thyme or a small handful Fresh Thyme
- 1 to 2 teaspoon Lemon Juice or to your taste
- Salt and Ground Black Pepper to taste
- Zest of half a lemon (optional)
How to to it:
- Melt butter in a pan.
- Add garlic and saute till soften and fragrant but not browned.
- Add cream and Thyme.
- Cook in medium low heat till the sauce bubbles.
- Continue cooking till the sauce starts to thicken.
- Add in the remaining ingredients for the sauce.
- While the sauce is cooking, prepare the seafood.
- Make sure the mussels are thawed, cleaned and dabbed dry and set aside.
- Season the remaining seafood with a pinch of salt and arrange them in a dish.
- Steam on high heat for 2 mins.
- Remove and dab dry.
- Arrange all seafood together in a oven proof dish.
- Once the sauce is ready, pour it over the mussels.
- Bake in preheated oven at 230C for 7 mins.
- Serve immediately.
- I pre-cook the fresh seafood before baking them because these seafood will have liquid when they are cooked. Hence, pre-cooking them help to reduced it during the baking which will make the sauce too watery.