MAKE AHEAD FISH RECIPES RECIPES

Steps:

• "Scrub clams and mussels under cold running water; cut of f any hairy beards from mussels, Discard any clams or mussels that do not close when tapped. Refrigerate mussels until needed. Steam clams over boiling water until shells open (about 5 minutes); reserve cooking liquid and discard any that don't open. Refrigerate until needed. Remove skin from chicken breast; cut into bite-size pieces. In large non-stick skillet, heat oil over medium-high heat and brown chicken. Transfer chicken to paella pan or large shallow casserole. Add sausage to skillet and cook; remover from skillet and cut into 1/4 inch thick slices; add to pan with chicken. In same skillet, cook garlic for 1 minute; stir in rice. Add clam cooking liquid, tomatoes, green pepper, bay leaf, saffron, turmeric, pepper and cayenne. Bring to a boil. Reduce heat and simmer for 15 minutes. Pour over chicken. Recipe can be prepared ahead to this point, covered and refrigerated for up to 1 day. Return all ingredients to room temperature before continuing with recipe. Add mussels and bake covered, in 425F oven for 20 minutes. Stir in shrimps, clams and peas; bake for 15 minutes or until heated through and mussels open ( discard any mussels that don't open)."

Steps:

• In a large bowl, finely crush the crackers and mix in the parsley flakes.
• Set aside.
• Heat the 1 tbs.
• olive oil and 3 tbs.
• butter on a medium to high heat, watching carefully.
• When hot and just starting to bubble, add the celery and carrots.
• Cook, stirring occasionally, for one minute.
• Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
• Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
• Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
• Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
• Mix well so the seasonings are evenly distributed.
• Taste for seasoning and adjust if necessary.
• I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
• Makes about 2 to 2 1/2 cups stuffing.
• To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
• Remove stems from mushrooms and wash the mushrooms.
• (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
• Toss mushrooms with 1 1/2 tsp.
• olive oil and salt and place them in a shallow baking pan in one layer.
• Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
• Stuff the mushrooms evenly with the stuffing.
• Place in a shallow baking dish and sprinkle evenly with paprika.
• At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
• When ready to serve, melt the remaining 2 tbs.
• of butter.
• Drizzle evenly over the mushrooms.
• If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
• If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
• Serve garnished with lemon wedges.