Recipe 1: Mussels in Rose Sauce

Ingredients:

• 1.5 kg fresh mussels
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1/2 cup dry white wine
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Clean the mussels by rinsing them thoroughly under cold water, removing any beards and broken shells. Discard any mussels that remain open after a gentle tap.
2. In the Remy Olivier Aspen Enamel Cast Iron Casserole, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and slightly golden.
3. Add the tomato paste and mix well with the onions and garlic. Pour in the dry white wine and simmer for a few minutes to slightly reduce the liquid.
4. Add the mussels to the casserole, then pour the heavy cream over them. Season with salt and pepper to taste.
5. Cover the casserole with its lid and cook over medium-high heat for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
6. Remove the casserole from the heat and garnish the mussels with fresh chopped parsley. Serve immediately with crusty bread to soak up the delicious rose sauce.

Recipe 2: Mussels in Soy Sauce and Garlic

Ingredients:

• 1.5 kg fresh mussels
• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon honey or maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds (for garnish)
• Fresh chives, chopped (for garnish)

Instructions:

1. Clean the mussels by rinsing them thoroughly under cold water, removing any beards and broken shells. Discard any mussels that remain open after a gentle tap.
2. In the Remy Olivier Aspen Enamel Cast Iron Casserole, heat olive oil over medium heat. Add the minced garlic and sauté for about a minute, until slightly golden and fragrant.
3. Add the soy sauce, honey (or maple syrup), and rice vinegar to the casserole. Stir well to combine the ingredients.
4. Add the mussels to the casserole and toss them to coat them well with the sauce. Cover the casserole with its lid and cook over medium-high heat for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
5. Remove the casserole from the heat. Sprinkle the mussels with sesame seeds and chopped fresh chives. Serve immediately with rice or noodles, drizzling the mussels with the delicious soy sauce and garlic sauce.

Recipe 3: Thai Coconut Mussels

Ingredients:

• 1.5 kg fresh mussels
• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons Thai red curry paste
• 1 can (400 ml) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar or brown sugar
• Fresh lime juice, for seasoning
• Fresh cilantro, chopped (for garnish)
• Fresh red chili, minced (for garnish)

Instructions:

1. Clean the mussels by rinsing them thoroughly under cold water, removing any beards and broken shells. Discard any mussels that remain open after a gentle tap.
2. In the Remy Olivier Aspen Enamel Cast Iron Casserole, melt the coconut oil over medium heat. Add the chopped onion and minced garlic, and sauté until tender and slightly golden.
3. Add the Thai red curry paste to the casserole and sauté for about a minute to release the flavors.
4. Pour the coconut milk into the casserole and stir well to combine the ingredients. Add the fish sauce and palm sugar (or brown sugar). Simmer gently for about 5 minutes to allow the flavors to develop.
5. Add the mussels to the casserole, cover it with its lid, and cook over medium-high heat for about 5 to 7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
6. Remove the casserole from the heat. Season the mussels with fresh lime juice to taste. Garnish with chopped fresh cilantro and minced red chili for added freshness and heat.

Serve the mussels in Rose Sauce, Soy Sauce and Garlic, and Thai Coconut in our Remy Olivier Aspen Enamel Cast Iron Casserole. These delicious recipes showcase the versatility and quality of our enamel cast iron casserole, ensuring flavorful dishes and elegant presentation. Enjoy a feast of mussels with diverse flavors and indulge in a seafood extravaganza at your summer table!

Ingredients:

2 tablespoons dry bread crumbs

¼ cup plus 1 tablespoon extra-virgin olive oil
¾ pound spaghetti

½ pound shelled and deveined medium shrimp (cut into 1/2-inch pieces)

½ pint small yellow pear or red grape tomatoes

2 garlic cloves (minced)

1 teaspoon minced rosemary

1 teaspoon crushed red pepper

Salt and freshly ground black pepper

Preparation:

In a small skillet, cook the bread crumbs in 1 tablespoon of the olive oil over medium heat, stirring occasionally, until golden and crisp, 2 to 3 minutes. Reserve the bread crumbs onto a plate.

In a large pot of boiling salted water, cook the spaghetti until just barely al dente. Drain the spaghetti, reserving 1/2 cup of the cooking water.

Meanwhile, in a large, deep skillet, combine the remaining 1/4 cup of olive oil with the shrimp, tomatoes, garlic, rosemary and crushed red pepper. Add the spaghetti and the reserved cooking water to the skillet and season with salt and pepper. Cook over moderately high heat, tossing the pasta and lightly crushing the tomatoes, until the sauce is slightly thickened and the shrimp are cooked through, about 4 minutes. Transfer the spaghetti to bowls, sprinkle the bread crumbs on top and serve.

In seemingly no time, you’ve made this fragrant and hearty recipe of beautiful, spicy, garlic shrimp spaghetti. This recipe is totally customizable so you can adjust it however you like!  If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments. 

Ingredients:

4lbs live mussels

2 cups dry wine

4 large shallots, finely chopped

4 garlic cloves, finely chopped

1/2 teaspoon salt

1⁄3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)

6 tablespoons butter, cut into pieces

Preparation:

Rinse and scrub mussels under cold water.

Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.

Simmer for 5 minutes.

Add mussels, cover, and increase heat to high.

Cook until all mussels are open, about 5 minutes.

Stir in herbs and butter.

Remove from heat.

Divide mussels and broth among four bowls.

Serve immediately and enjoy!

This is one of our favourite ways to enjoy seafood in the summer, we hope you like it as much as we do. If you make this recipe, please share with us on Instagram by tagging @stokesstores and use the hashtag #StokesMoments.

Ingredients:

2 lbs Cleaned Mussels

2 cans of coconut cream

4 cloves Garlic, minced

30g Ginger, minced

2pcs Shallots, minced

20g Coriander stem, minced

20g Lemongrass stalk, minced

4pcs Birds Eye Chili, minced (adjust to your liking)

2 tbsp Sambal

4tbsp Sake

4tbsp Cooking Oil

Salt, to taste

Pepper, to taste

Garnish:

Coriander Leaves 

Red Chilli pepper,cut in an angle

Green onions,cut in an angle

Preparation:

Cleaning Mussels:

Rinse and scrub mussels under running cold water.

Remove beards or small hair hanging from the mussel shells.

In a medium stock pot heat oil over medium-high heat.

Add shallots, ginger, coriander stem, lemongrass and garlic. Stir and cook until shallots are translucent and garlic is soft, about 2-3 minutes. Adjust the heat to medium-low to avoid burning the garlic.

Add bird’s eye chili and sambal, stir and cook about 2mins.

Add coconut cream, sake and seasoning, stir to combine.

Simmer for 5 minutes over medium-high heat.

Add the mussels,cover and let it cook until all mussels are open, about 5-7minutes. 

Remove from heat, divide the mussels and broth among two bowls or depending on your preference.

Serve these in style – as this recipe is sure to wow anyone who tries it! We hope you enjoy this recipe developed by Junior.

This recipe was developed and shared as part of the Goal Initiatives “Squawk and Gobble” campaign. Goal Initiatives has launched this to highlight the Montreal restaurant scene and the entrepreneurs and chefs behind local staples. Meet and share a meal, prepared by household names, as they discuss some of the ways they’ve been coping with the recent trying times. Stokes is proud to share this effort and spread awareness to mental health as well as supporting the local restaurant industry.
To learn more about this initiative and the restaurants involved, check out our website: https://www.blog.stokesstores.com/en/goal-initiatives

Ingredients:

• 2 slices thick-cut bacon, chopped
• 1 yellow onion, finely chopped
• 2 ribs celery, sliced
• 1 cup white wine
• 1 lb Yukon gold potatoes, cut into 1-inch pieces
• 4 cups chicken or vegetable stock
• Kosher salt and freshly ground black pepper
• 1 lbs fresh clams
• 1/2 cup Water
• 1 lb thick white fish, such as cod or halibut, skinned and cut into 2-inch pieces
• 1 1/2 cups frozen or fresh corn kernels
• 3/4 cup heavy cream
• 1/2 lb hot-smoked salmon, skinned and broken into 2-inch pieces
• 1/2 lb medium shrimp, peeled and deveined
• Chopped chives and crusty bread for serving

Preparation:

1. Select Sauté on your electric pressure cooker and add the bacon. Cook until the bacon is crispy and almost all the fat has rendered,  which should take about 5 minutes. Transfer to a plate that is lined with paper-towel. Add the chopped onion and celery and cook, stirring occasionally with a wooden spoon and scraping up any browned bits, until the vegetables are softened,  in about 5 minutes. Add 1/2 cup of the wine and cook for 1 minute.  Now is when you press the Cancel button to reset the program.
2. Finally, add the potatoes, bacon, stock, and 1 teaspoon salt to the pot. Lock the lid in place and turn the valve to Seal. Press the Pressure Cook button and set the cook time for 7 minutes at high pressure.
3. Meanwhile, arrange the clams in a single layer in a medium sauté pan and pour in the remaining 1/2 cup wine and the water. Place over medium-low heat, cover, and steam until the clams open, 5–10 minutes. Drain the liquid and discard any clams that didn’t open up. Set aside.
4. Let the steam release naturally for 15 minutes, then turn the valve to vent and quick-release any residual steam. Press the Cancel button to reset the program. Carefully remove the lid and press the Sauté button. Add the fish and corn and bring the broth to a simmer. Add the cream and simmer until well combined, about 3 minutes. Again, press the Cancel button to reset the program.
5. Add the salmon, cooked clams, and shrimp, and let cook in the hot broth until the shrimp are pink, about 1 minute. Taste and adjust the seasoning as needed.
6. To serve, ladle the chowder into bowls, top with chives and freshly ground black pepper, and accompany with slices of crusty bread.

As simple as that, we were able to put a spin on the usual clam chowder with this smoky, seafood chowder. If you make this recipe and want to share with us,  please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Enjoy!