View allAll Photos Tagged shellfish
The beaches of the west French coast between La Rochelle and Bordeaux are often very shallow and expose extensive mud flats when the tide is out. Châtelaillon. See also:
A coastal dwelling Crow with the rewards of rock pool foraging.
There are various types of mollusc in the Crows beak, yet I cannot say how they are held together.
An Ijad capital ship designed around a shellfish-like lifeform. Equipped with Multiple Point Defese Turrets, and lots of Hardened Spines.
Bellecour
Wayzata, Minnesota
(June 28, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Inspired by a recent trip to San Francisco, a magazine photo of a ghastly-looking lobster dinner, and a few nights spent at the famous Red Victorian Bed & Breakfast Peace Center, which has no TV in the rooms so you have lots of time to draw without distraction.
Registration No.: KN61RFZ
Previous Reg. No.: N/A
Registered: December 2011
Age (when seen): 13 years, 3 months
Make/Model: Volvo FH16.750 GXL
Engine: Volvo D16G 16.1 litre 6-cylinder, 750hp
Euro Emissions Rating: Euro V
Cabin Config.: High roof sleeper
Chassis Config.: 6X2 mid-lift tractor unit
Trailer: N/A
Operated by: PDK Shellfish Ltd, Oban
Previously Operated by: Volvo Trucks UK
Fleet No.: N/A
Name: N/A
Location: Livestock Centre, Oban, Argyll
Date Taken: Saturday, 15.03.2025
Camera: Nikon Coolpix P950
This 2011 Volvo FH16 was seen parked in a yard near Oban, Scotland. The smart vehicle has been owned by PDK Shellfish since it was a year old, although I'm unsure if it's still used on international seafood transportation duties like the haulier's other vehicles. This FH16 is an ex-Volvo demonstrator and was one of the very first 750 horsepower variants in the UK, having been registered in late 2011, a couple of months before the model went on sale to operators. The livery represents the 25th anniversary of Volvo's 16-litre engine.
© Copyright Alex Hill
I was just trying to invent something different tonight, so "deconstructed bacon wrapped shrimp" over an edamame and mung bean fettuccine tossed in olive oil and parmesan, with a broiled lobster tail and Pomagranate seeds; paired with a glass of 2014 Columbia Valley Sharecroppers Syrah. The wine aside, this plate cost me less than ten dollars to prepare. #chefmark #gourmetonapaperplate #seafoodloverinyou
i like this dish so much so i just took a pic from. ( NHẬU)
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I had served Linguine With Shellfish Sauce on the Winter Solstice, complete with clams and mussels still in their shells. It made a very impressive dish, but I did not get a photo, as we had a guest dining with us. Leftovers, de-shelled, made a great soup.
Pasta allo Scoglio
6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine
Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.