Pickled Seafood

Name: Pickled Seafood
Ingredients: ¼ teaspoon celery seeds; ½ teaspoon chile flakes or ½ teaspoon shaved jalapeño; 1 tablespoon Maldon or similar sea salt; 1 cup extra-virgin olive oil; ⅓ cup fresh lemon juice; ½ teaspoon lemon zest; 2 garlic cloves, peeled and shaved; 1 tablespoon Dijon mustard; 8 bay leaves; 1 tablespoon minced flatleaf parsley; ½ tablespoon minced thyme; ½ medium yellow onion, peeled and thinly sliced; 1 stalk celery, thinly shaved; 1 pound shrimp, peeled and deveined; 1 pound mussels in shells; White wine; 12 large oysters (optional); Raw fan clams (optional); Raw North Carolina clams, cleaned and shucked, some shells reserved; Shaved Poached Whelks (optional)

thelocalpalate.com

Chef and owner of Seabird Dean Neff brings us this bright and flavorful way to preserve and enjoy your shellfish for the fall season.

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

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