Jackson's Restaurant

Chef Irv Miller
400 S. Palafox, Pensacola, FL, (850)469-9898

Jackson's Giant Seafood Sampler:
Mussels, Chilled Seafood, Clams Casino,
Jackson's Remoulade Sauce, Jackson's Cocktail Sauce


Mussels

  • 60 blue-gold mussels
  • 1 Tbsp. minced garlic
  • 2 Tbsp. finely chopped shallots
  • 1 cup heavy whipping cream
  • 2 oz. sweet Vermouth
  • 1/2 cup white wine
  • Sprig of fresh thyme
  • 1 oz. Canola oil
  • 3 Tbsp. fresh chives
  • Salt and pepper to taste

Rinse mussels and remove beard. Add canola oil to medium saucepan and heat over medium high gas flame. Add cleaned mussels and stir well. Add wine and vermouth. Steam until mussels open (about 2-4 minutes). Remove mussels from pan with slotted spoon. Add garlic and shallots, fresh thyme and heavy whipping cream to remaining pan broth. Bring to a boil. Reduce until thickened (about 8 minutes). Stir frequently. Add salt and pepper to taste. Place mussels in serving dish. Add chives and pour over seasoned pan sauce.

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Chilled Seafood

  • 3 Maine lobster (1 1/4 lbs. each)
  • 18 jumbo shrimp (U-15)
  • 12 oz. fresh jumbo lump crab
  • 1 pt. Remoulade sauce
  • 1 pt. cocktail sauce
  • 1 head raddichio
  • Assorted fresh herbs for garnish
  • 3 lemons
  • Crushed ice

Steam or boil jumbo shrimp. Chill in refrigerator. Peel, devein, and leave tail and first segment intact. Steam lobsters for 8 minutes. Plunge into ice water for 3 minutes. Remove from ice water, separate head from tail by twisting and removing tail. Clean thoroughly. Split tail in half lengthwise. Remove lobster meat from each split tail half and carefully cut into 3 segments. Place meat back in shell in its original position. Crack and remove lobster claw from its shell. Crack leg joints. Remove any cartilage from crab meat. Leave lumps intact. Add crushed ice to serving bowl. Place lobster head into center position, facing up. Arrange shrimp and lobster tail halves around lobster head. Place 2 oz. of crab meat into three raddichio leaf cups. Garnish with fresh herbs and lemon half. Stand cocktail fork and crackers in upright position in crushed ice.

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Clams Casino

  • 30 regular or little neck clams
  • 1 cup butter, softened
  • 1 small red onion, diced
  • 1 small red pepper, diced
  • 1 small yellow pepper, diced
  • 1 small green pepper, diced
  • 1 Tbsp. minced garlic
  • Juice of 2 lemons
  • Salt and pepper
  • 6 slices thick-sliced bacon
  • 1/4 cup Italian bread crumbs
  • 2 lbs. rock salt (ice cream salt)
  • 3 lemons

Cook bacon at 325 degrees for six minutes until half cooked. Remove and let cool. Add 1 Tbsp. butter to medium saute pan and place over medium high gas flame. Add diced vegetables and minced garlic. Saute until vegetables are tender, about 2 minutes. Set aside and let cool. Add chopped parsley. Shuck clams, discard top shell. Separate clam meat from side muscles with knife. Place clams on a pan large enough to hold them all. Fold cut vegetable mixture into softened butter. Combine evenly. Add lemon juice, salt and pepper. Cut half cooked bacon into 3/4 inch slices (one for each half shell). Sprinkle each clam with Italian bread crumbs to absorb clam juices. Place 1/2 tsp. of butter mixture over each clam. Top with a bacon slice. Bake or broil until bacon is crisp and bread crumbs brown (about 3-4 minutes). Serve over rock salt. Garnish with lemon half.

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Jackson's Remoulade Sauce

  • 1 pt. mayonnaise
  • 1 Tbsp. water
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. chopped gherkins
  • 1 Tbsp. drained capers
  • 1 tsp. chopped parsley
  • 1-2 anchovy filets
  • 1 tsp. Coleman mustard
  • 1 Tbsp. dried tarragon leaves
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. Tabasco sauce
  • 1/4 tsp. salt
  • 1 tsp. minced garlic
  • 2 green onions
  • 2 hard boiled eggs

Place measured ingredients into a large container. Blend evenly with a hand mixer or food processor. Let sit for two hours to marry flavors. Makes 1 1/2 pints. Serves 4.

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Jackson's Cocktail Sauce

  • 1 cup chili sauce
  • 1 cup ketchup
  • 1/8 cup fresh squeezed lemon juice
  • 1/8 cup worchestershire sauce
  • 1 Tbsp. black pepper
  • 1/8 cup horseradish

Pour all ingredients into mixer and blend for one minute. Chill two hours before using.

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