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	<title>Writing with my mouth full: New York City restaurant reviews, international recipes, travel stories &#187; Shellfish</title>
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		<title>Seared Scallops with Fava Beans</title>
		<link>http://www.writingwithmymouthfull.com/2009/11/21/seared-scallops-with-fava-beans/</link>
		<comments>http://www.writingwithmymouthfull.com/2009/11/21/seared-scallops-with-fava-beans/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 18:00:01 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Food + Gadget Reviews]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Vegetables + Salads]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/?p=2297</guid>
		<description><![CDATA[I&#8217;ve shelled fava beans before and I can&#8217;t say it&#8217;s my favorite thing to do in the kitchen, but I love them so much in salads that whenever the summer season starts, I always buy a few handfuls of them from Fairway or from any farmer stand outside of the city. If shelling raw, you&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2009/11/21/seared-scallops-with-fava-beans/' addthis:title='Seared Scallops with Fava Beans'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Fusilli with Octopus</title>
		<link>http://www.writingwithmymouthfull.com/2009/07/27/fusilli-pasta-with-octopus-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2009/07/27/fusilli-pasta-with-octopus-recipe/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 05:48:57 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pasta + Noodles + Rice]]></category>
		<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/?p=1981</guid>
		<description><![CDATA[My supermarket in Harlem had these octopus in cans on sale. The idea of a cephalopod in a can sounded odd but the ingredients list didn&#8217;t have any weird stuff in it except for octopus and olive oil so I thought it wouldn&#8217;t do me any harm to buy a couple for less than $3.&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2009/07/27/fusilli-pasta-with-octopus-recipe/' addthis:title='Fusilli with Octopus'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pulpo a la Gallega, Galician Octopus</title>
		<link>http://www.writingwithmymouthfull.com/2009/03/16/pulpo-gallega-galician-octopus-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2009/03/16/pulpo-gallega-galician-octopus-recipe/#comments</comments>
		<pubDate>Mon, 16 Mar 2009 06:01:08 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/?p=1820</guid>
		<description><![CDATA[The two-or-two rule I apply for squid also applies when I cook octopus. You either tenderize it for 2 minutes or two hours; anything other than those times, your octopus will be chewy and inedible. .flickr-photo { border: solid 1px #CCCCCC; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size:&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2009/03/16/pulpo-gallega-galician-octopus-recipe/' addthis:title='Pulpo a la Gallega, Galician Octopus'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cioppino, Italian Seafood Stew</title>
		<link>http://www.writingwithmymouthfull.com/2009/02/09/cioppino-italian-seafood-stew-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2009/02/09/cioppino-italian-seafood-stew-recipe/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 05:42:59 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/?p=1634</guid>
		<description><![CDATA[Here&#8217;s another Italian recipe I butchered. Cioppino is a traditional Italian stew using the catch of the day and I used all the seafood I &#8220;caught&#8221; from the sea-permarket (ha!) except for fish because my mother is allergic; otherwise I would choose monkfish fillets to have something very meaty and tender. The clams and mussels&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2009/02/09/cioppino-italian-seafood-stew-recipe/' addthis:title='Cioppino, Italian Seafood Stew'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2009/02/09/cioppino-italian-seafood-stew-recipe/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Squid Stuffed Squid</title>
		<link>http://www.writingwithmymouthfull.com/2008/05/26/squid-stuffed-breaded-squid-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2008/05/26/squid-stuffed-breaded-squid-recipe/#comments</comments>
		<pubDate>Mon, 26 May 2008 04:01:22 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2008/05/26/squid-stuffed-breaded-squid-recipe/</guid>
		<description><![CDATA[Seriously, what did people do before Google? When I bought several squid from Chinatown, I wasn&#8217;t exactly sure if they were squid or cuttlefish. They looked bigger than the squid I&#8217;m used to and if you&#8217;ve been to any of the stores in Chinatown, you know it&#8217;s hard to get a straight answer from any&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2008/05/26/squid-stuffed-breaded-squid-recipe/' addthis:title='Squid Stuffed Squid'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Very Garlicky and Very Shrimpy Pasta</title>
		<link>http://www.writingwithmymouthfull.com/2008/03/26/garlic-shrimp-pasta-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2008/03/26/garlic-shrimp-pasta-recipe/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 04:01:49 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pasta + Noodles + Rice]]></category>
		<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2008/03/26/garlic-shrimp-pasta-recipe/</guid>
		<description><![CDATA[They key to this dish wasn&#8217;t as much as the garlic as it was the shrimp flavor from the head and the shells. I spent some time shelling and deveining a pound of shrimps, and my arm hurt from pressing them to get the juice out, but all the work was worth it. I used&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2008/03/26/garlic-shrimp-pasta-recipe/' addthis:title='Very Garlicky and Very Shrimpy Pasta'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2008/03/26/garlic-shrimp-pasta-recipe/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cockles in White Wine Sauce</title>
		<link>http://www.writingwithmymouthfull.com/2007/08/29/cockles-white-wine-sauce-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/08/29/cockles-white-wine-sauce-recipe/#comments</comments>
		<pubDate>Wed, 29 Aug 2007 14:35:41 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/08/29/cockles-white-wine-sauce-recipe/</guid>
		<description><![CDATA[The Dr. requested seafood for dinner in exchange for his accompanying me to Roosevelt Island. While preparing for our meal, I entertained him with a smoked salmon appetizer. With a roasted branzino stuffed with lemon slices, I also served cockles in white wine sauce. .flickr-photo { border: solid 1px #CCCCCC; } .flickr-yourcomment { } .flickr-frame&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/08/29/cockles-white-wine-sauce-recipe/' addthis:title='Cockles in White Wine Sauce'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2007/08/29/cockles-white-wine-sauce-recipe/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Pasta with Baby Octopus</title>
		<link>http://www.writingwithmymouthfull.com/2007/05/31/pasta-with-baby-octopus-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/05/31/pasta-with-baby-octopus-recipe/#comments</comments>
		<pubDate>Thu, 31 May 2007 14:08:23 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pasta + Noodles + Rice]]></category>
		<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/05/31/pasta-with-baby-octopus-recipe/</guid>
		<description><![CDATA[.flickr-photo { border: solid 1px #CCCCCC; } .flickr-yourcomment { } .flickr-frame { text-align: left; padding: 3px; } .flickr-caption { font-size: 0.9em; margin-top: 0px; } This recipe was adapted from one of my favorite cookbooks, The Babbo Cookbook, from one of my favorite chefs, Mario Batali. He used bavette, a thin, ribbon-shaped pasta, but I substituted&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/05/31/pasta-with-baby-octopus-recipe/' addthis:title='Pasta with Baby Octopus'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2007/05/31/pasta-with-baby-octopus-recipe/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Cod and Shrimp Stew</title>
		<link>http://www.writingwithmymouthfull.com/2007/05/07/cod-and-shrimp-stew-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/05/07/cod-and-shrimp-stew-recipe/#comments</comments>
		<pubDate>Mon, 07 May 2007 04:38:31 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/05/07/cod-and-shrimp-stew-recipe/</guid>
		<description><![CDATA[Gourmet Magazine published this Moqueca Capixaba Brazilian fish stew in their food and travel issue. I remember reading the recipe on my way home and my mouth started watering. I knew the cilantro and lime were going to be key here so I ended up putting double the amount for both. This became one of&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/05/07/cod-and-shrimp-stew-recipe/' addthis:title='Cod and Shrimp Stew'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2007/05/07/cod-and-shrimp-stew-recipe/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Adobong Pusit, Braised Squid</title>
		<link>http://www.writingwithmymouthfull.com/2007/04/23/adobong-pusit-braised-squid/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/04/23/adobong-pusit-braised-squid/#comments</comments>
		<pubDate>Mon, 23 Apr 2007 12:50:53 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Shellfish]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/04/23/adobong-pusit-braised-squid/</guid>
		<description><![CDATA[Cameron asked me what else she can do with squid. Xe Lua does a really great crispy squid appetizer but most restaurants treat squid like shrimps&#8211;they overcook them until they&#8217;re chewy and rubbery. And really, calamares can&#8217;t be the only way. I once read that you either cook squid for two minutes or two hours.&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/04/23/adobong-pusit-braised-squid/' addthis:title='Adobong Pusit, Braised Squid'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>1</slash:comments>
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