It's kind of difficult to tell what it is from the picture (because there is NO lighting in the kitchen what-so-ever) so I shall get into some detail!
It was shrimp, mussels and salmon cooked in a wine (Baringer Pinot Grigio), butter, Old Bay and hot sauce broth served over linguine. The cooking broth was thickened slightly with a little heavy cream and the mussels that I had cooked yesterday and chopped up were added back into it. The linguine was place ever so brilliantly (by Wes) onto the large platter above, the seafood plucked out of the broth and strategically placed on top of the linguine (again, by Wes), the sauce poured over top the entire plate (with some left reserved) and the whole thing served family style.
The mussels that are visible in the picture I had saved from cooking ahead of time yesterday and cooked today, left in their shells and used as garnish. Tails were left on the shrimp, again, as garnish.
The reserved sauce was used to pour over each diners plate after they had served themselves from the platter. It wasn't a creamy, thick sauce but rather a thin, light sauce... which I much prefer in the hot weather.
It was delicious, but I now know how I could've made it better... Maybe I'll try it again when the weather gets cold and make the thicker, creamier sauce for it... and I'll try not to forget to buy the shallots...
It was liked overall but not as much as my dry chicken cordon bleu from last week. Oy...
*Of course the rest of the wine had to be consumed with the meal. It only makes sense to drink the wine you cooked with :)
1 comment:
YUM! That looks delicious! I bet it tasted delicious, too!
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