Creamy, Brothy Seafood Stews
mussels in a creamy garlic and lemon sauce; nordic-inspired crab stew
I'm writing this newsletter following a successful Thanksgiving weekend, my belly full of cornbread-sourdough stuffing, roast chicken, tart cranberry sauce, multiple salads (!!), pumpkin flan, chocolate mousse pie, and butternut squash soup.
Though the Winter Solstice is not until December 21st, I feel the end of Thanksgiving marks the true beginning of the season. Winter beckons, and I feel the frosty air around me as I slip into my North Face, gaze at the glimmering lights around Cambridge, and sip hot cocoa topped with one too many marshmallows.
I lean toward heartier stews this time of year, and you know what really screams New England winter to me? A rich, velvety seafood stew, like creamy clam chowder, brothy mussels, or cioppino.
This week's recipes channel those oh-so-cozy vibes with a weeknight-friendly mussels dish and a weekend crab stew.
Weeknight Dinner: Mussels in Cream Sauce
Key flavors: delicate, melt-in-your-mouth mussels; creamy broth; ample garlic; fruity + tart lemon, parsley; and a bit of mustard
Skeptical about cooking mussels on a weeknight? I can assure you, heading to the store and purchasing the seafood is likely the longest step in the process (and it’s not that long of a step!). Here are a few more reasons to consider this a weeknight friendly meal:
Mussels cook very quickly, steaming open in just a few minutes. Plus, there’s never a question about whether the mussel is cooked or not. Either it's opened (it's done) or closed (it's still cooking). This eliminates the familiar anxiety I often hear from friends regarding cooking meat at home.
The combination of creamy liquid with a bit of acidity and fruitiness from the lemon, plus lots of briny mussels and herbs, is HEAVEN. It’s such a special treat (especially for a weeknight)!
Tips and Tricks
While cleaning, remove any dead mussels. To check if they’re alive, gently tap any open mussels; if they’re alive, they should slowly close. If they remain open, they’re dead and you can toss them.
To prevent mussels from overcooking, remove them in batches. Check your pot every couple of minutes, then use tongs to transfer any opened mussels to a serving bowl. Allow the remaining mussels to continue steaming until opened. Mussels should really only take 5 to 8 minutes to cook; any mussels that don’t open after 10 minutes of steaming should be discarded.
I love to serve these with grilled bread and a simple green salad.
Got more questions about purchasing, prepping, or cleaning mussels? Grab the full recipe, plus all of my tips, tricks, and answers to your questions below ↓
Weekend Project: Crab Stew Recipe (Nordic-Inspired)
This crab stew, similar to a chowder, is warm and full of flavor from a homemade seafood stock. Creamy bites of potatoes provide a strong finish that is especially heartwarming in colder weather.
Key flavors: sweet-salty bites of crab, fish, and shrimp; rich (but not heavy) broth; tender potatoes
This crab stew recipe takes inspiration from Nordic-style chowders to create a hearty, flavorful dish. In my research, I learned a lot of fantastic tips from Hank Shaw’s recipe at Honest Foods.
A homemade seafood stock truly adds so much complexity and depth to the stew. Chowders often use a thickening agent to provide richness. Here, I take inspiration from Hank’s recipe and use an egg yolk and a bit of heavy cream. They add just enough creaminess without overpowering the dish or feeling too rich.
Where can I purchase crab for this recipe?
My recipe calls for pre-cooked crab legs in their shells. Live crabs require some skill to cook and clean, so I highly suggest purchasing the pre-cooked variety unless you’re already comfortable cooking them. And make sure they are in their shells! The shells are what give the stock its characteristic flavor.
Supermarket: The easiest place to find crab is usually at your local supermarket – it’s also likely to be the most affordable. I’ve often seen them in a frozen case near the seafood section of the grocery store, where they’ll be labeled “Pre-Cooked and Frozen Crab Legs.” Depending on your location and availability, you might see anything from Giant Alaskan King Crab Legs to Snow Crab Clusters to Dungeness Crab. All these options work well! Generally, larger varieties yield more meat, and different types of crab will be sweeter or meatier. Of course, you can always ask your fishmonger for advice on what to buy!
Fishmonger: If you have a particular fish market you like to go to, call them up and ask about their availability. You are also much more likely to find live crab at these shops if that’s something you’re interested in. And don’t be afraid of asking questions; I’ve had great experiences with my fishmongers. They love helping and providing suggestions! Live in Cambridge? I love going to New Deal Fish Market. Live near Cobble Hill in Brooklyn? Fish Tales was my go-to when I lived in New York.
Online: I received an order of Giant King Crab Legs from Alaskan King Crab Co for some client work and used them to develop this recipe (note: this recipe was not sponsored!). These crab legs were HUGE, super easy to crack open, and full of delicious, sweet meat. They are, however, quite expensive so I’d be more inclined to use these for special occasions. Nevertheless, you can try this recipe, and if you love it, try it again with these beautiful king crab legs.
Got more questions about purchasing, prepping, or cleaning crab? Grab the full recipe, plus all my tips, tricks, and answers to your questions below ↓
That’s all for this week!
Karishma