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Restaurant Location Specialty(s) Red's Lobster Pot Restaurant: Point Pleasant Beach, New Jersey "Red's Lobster Roll" (steamed local lobster tail & claw meat mixed a sauce made with mayo, lemon juice, hot sauce, house-made spice mix, chives and celery hearts, on a butter-toasted bun); "The Angry Lobster" (8 piece lobster, floured and sauteed with a sauce made with olive oil, garlic, basil and ...
"Cioppino" – clams, mussels, calamari, shrimp, wild salmon, branzino, Petrale sole, Dungeness crab, Main lobster are sautéed in olive oil, garlic, white wine seafood stock, and homemade tomato sauce, garnished with parsley and garlic bread for dipping in the sauce. "Eggplant Parmigiana" – Malanzana eggplants, sliced and deep-fried, layered ...
"Laguna Cioppino" – seared red snapper, crab legs, scallops, wings clams, local mussels (cooked separately with white wine) and added to the cioppino (made with sautéed celery, garlic and onions in olive oil, lemon zest, fish stock, basil, San Marzano tomatoes, heirloom tomato concasse (a tomato that's been peeled, seeded, and chopped ...
Combine the chili flakes, onion, garlic, and olive oil. Toast the aromatics until soft. Add the mussels, chicken confit, white wine, butter, and coconut milk in a large pan enough to fit them in ...
Want to make Mussels with Pancetta and Crème Fraîche? Learn the ingredients and steps to follow to properly make the the best Mussels with Pancetta and Crème Fraîche? recipe for your family ...
Chef Michael Cimarusti serves this flavorful stew loaded with clams, mussels, cod, and chunks of smoky linguiça at his L.A. restaurant Connie & Ted's, but you can make it at home with this recipe ...
Get the Cornbread-Stuffed Mussels recipe. PHOTO: LUCY SCHAEFFER; FOOD STYLING: ERIKA JOYCE. Bacon Guac Bombs. Bacon + guacamole = our ideal combo always.
Stout Beer and Beef Stew (cubes of short rib sauteed with beef stock, funnel, carrots, onions, celery and Irish stout beer, topped with slow-roasted pearl onions and a mustard-chive dumpling); Murphy's Irish Mussels (mussels cooked in Irish witbier, honey butter, garlic, shallots, fennel, and red pepper, served with butter-toasted seeded bread).