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A great part of the Thanksgiving holidays is tradition. Everyone knows what to expect and in fact looks forward to the comfort and reassurance of the same faces and same dishes at the holiday table.
It seems a pity that we live in a seafood paradise but seldom include a morsel from the salty sea on our Thanksgiving tables.
Yes, some people "from these parts" might serve a turkey stuffing that includes oysters or crab, but that usually is the extent of the day's seafood offerings.
Consider breaking the holiday meal up into several courses. It lengthens the time you get to spend with friends and family and takes some of the hectic edge off the day.
Once everyone has settled in, broken bread and enjoyed a glass of wine, a second course will stimulate everyone's appetite. It should be a small serving; you do not want it to detract from the main course, but it also will serve as a buffer, allowing more time to talk and everyone to get comfortable. Read on in this newsletter for a great oyster appetizer sure to please.
Although we know a turkey or ham will more than likely grace the main dish portion of your meal, maybe this year choose to serve a hearty seafood stew. We have several recipes for stews on our Alison's Recipe Box web page. Click here to gain some culinary inspiration!
And maybe instead of serving a pumpkin pie you can pick up one of our locally made key lime pies? Just a thought :)
Whatever you decide, we wish you and your family a Happy Thanksgiving!
For easy prep, slice the lemon and make the bread mixture in the morning before things get hectic. Store in the refrigerator. Just before guests arrive, assemble the oysters then pop them in the oven. Be sure to set a timer. The oysters cook for only a short time and you won't want to forget these are baking away while you're greeting guests.
Recipe published by Cooking Light. Photo Credit: John Autry
18 shucked Motts Channel Seafood fresh oysters on the half shell
2 tablespoons pine nuts, toasted
2 (1-ounce) slices white bread
1 ounce finely chopped pancetta or cured bacon
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
6 lemon wedges
Preheat oven to 450°.
Combine nuts and bread in a mini food processor; process until coarsely ground.
Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta and sauté for 2 minutes or until crisp, stirring frequently. Remove from heat. Stir in pine nut mixture, parsley, and black pepper.
Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster.
Bake at 450° for 5 minutes or until oysters are opaque.
Serve immediately with lemon wedges.
Did you know...
Oysters are a source of vitamins A, B1 (thiamine), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). Six oysters would also more than meet the daily recommended intake of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorous.
Oysters are filter feeders, so they help keep the waters they live in clean. They're a sustainable seafood choice this time of year.
Kim Bellerwill receive a $25 gift certificate for her next fresh fish and seafood purchase. Next time you are in don't forget to drop your business card or write down your email address and drop it in our fish bowl. You could be our next winner!
Love your traditional holiday recipes but wanting to add a little extra flavor? Visit the Motts Channel Seafood Pantry. Our shelves are stocked with spices, rubs, marinades and more for not only seafood but for meats and veggies, too. Our helpful staff can steer you towards a new flavor combination sure to perk up even the pickiest of taste buds. Enjoy!
Once again Motts Channel Seafood is proud to sponsor this amazing event!
The North Carolina Holiday Flotilla at Wrightsville Beach is the Southern coastal version of a holiday parade – on water – at night.
The Flotilla Experience is a weekend full of fun events with something for everyone including the Atlantic Marine Launch Party with The Embers featuring Craig Woolard, an annual tree lighting ceremony with a visit from Santa on Friday, along with the Festival in the Park for families and children on Saturday afternoon prior to the actual Flotilla.
The 33rd Annual Flotilla weekend will be held on Friday and Saturday, November 25th and 26th, 2016.