inspired recipe
after dined at a french restaurant, where I had the steamed mussels in Reisling, I was inspired by the dish to make something similar. I rarely eat mussels because the dish is never quite right, until now I think. White wine sauce is key in seafood, especially those that "smell" a lot, ie shellfish or mollusks.
so I tried out a recipe of my own, since I had the ingridients already in my home.
1 lb of calamari, whole, uncleaned
few sprigs of fresh basil
1-2 cups of sliced celery
1 tbsp butter
1/4 cup olive oil
1 cup of Reisling (in my case, I used Chateau Ste. Michelle 2005 Vintage, a very good wine from the Columbia Valley in the Pacific Northwest)
heat up a skillet with butter and olive oil. Add in the basil leaves. Let it cook at low heat for a few minutes to bring out the flavor of the basil. Turn up to medium heat (the oil should be hot) and add in the calamari. cook for 1 minute and coat the calamari in the oil. then add in the wine. the wine should boil soon. After it's boiling, add in the celery and put the lid on the skillet. Let the steam cook the calamari. Stir occasionally for 5-8 minutes. If the liquid is drying up, add more Reisling. the calamari should be fully cooked in 10-12 minutes at medium heat.
Do not discard the wine sauce when serving. Serve with white rice or bread.
after dined at a french restaurant, where I had the steamed mussels in Reisling, I was inspired by the dish to make something similar. I rarely eat mussels because the dish is never quite right, until now I think. White wine sauce is key in seafood, especially those that "smell" a lot, ie shellfish or mollusks.
so I tried out a recipe of my own, since I had the ingridients already in my home.
1 lb of calamari, whole, uncleaned
few sprigs of fresh basil
1-2 cups of sliced celery
1 tbsp butter
1/4 cup olive oil
1 cup of Reisling (in my case, I used Chateau Ste. Michelle 2005 Vintage, a very good wine from the Columbia Valley in the Pacific Northwest)
heat up a skillet with butter and olive oil. Add in the basil leaves. Let it cook at low heat for a few minutes to bring out the flavor of the basil. Turn up to medium heat (the oil should be hot) and add in the calamari. cook for 1 minute and coat the calamari in the oil. then add in the wine. the wine should boil soon. After it's boiling, add in the celery and put the lid on the skillet. Let the steam cook the calamari. Stir occasionally for 5-8 minutes. If the liquid is drying up, add more Reisling. the calamari should be fully cooked in 10-12 minutes at medium heat.
Do not discard the wine sauce when serving. Serve with white rice or bread.
