Page 13 - One-Dish Meals

Ready to Go

For the best flavor we like to cook from scratch when possible. Fresh
shrimp and mussels are more succulent than frozen. However, they must
be properly prepared before you add them to your recipe. Here’s how
to do so quickly and easily. Be sure to use fresh seafood within two days
of purchase.

Shelling and Deveining Shrimp

1. With kitchen shears 2. Peel back the shell 3. Remove the vein
or a small knife, cut the from the cut and gently with the tip of a small
shrimp shell along the separate the shell from knife and discard.
outer curve, just deep the shrimp. Discard the Rinse the shrimp under
enough into the flesh shell (or use it to make cold running water.
to expose the dark vein. fish stock).

Scrubbing and
Debearding Mussels
Scrub mussels well under
cold running water. To
debeard, grasp the hairlike
beard with your thumb and
forefinger and pull it away,
or scrape it off with a knife.
(Cultivated mussels usually
do not have beards.)

Introduction 13