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| 3 lb. mussels, scrubbed and debearded | 1 tsp. salt |
| 1/3 C dry white or rosé wine | 1/3 C + 1 Tbl. peanut oil |
| 2 stalks lemon grass (bottom third only), minced | 1/2 tsp. black pepper |
| 2 tsp. minced fresh ginger | 1/2 tsp. crushed hot red pepper |
| 1/4 C fresh lime juice | 1/2 C finely chopped red onion |
| 1 1/2 tsp. sugar | 1 C chopped fresh coriander |
Place mussels, wine, lemon grass and ginger in
a covered stock pot. Cook over high heat, shaking twice, until
mussels steam open (3-5 min). Transfer to a large bowl using a
slotted spoon. Discard any that do not open.
In a small jar, combine lime juice, sugar and salt. Cover tightly
and shake to blend. Add oil and peppers. Shake until blended.
Pour dressing over the mussels. Add the onions and coriander and
toss. Serve warm or at room temperature. Serves 4. Serve with a
good Pinot Grigio, a Sauvignon Blanc, a Pouilly Fumé or a
Sancerre.
Catalonian Shellfish Stew
| 1/4 C Olive oil | 1/2 C toasted almonds, ground |
| 1 1/2 C chopped onion | 1 1/2 C dry white wine |
| 1-2 Tbl. minced garlic | 2 small to medium lobsters, boiled 5 minutes, cut into chunks |
| 2 sweet red peppers, seeded and diced | 12-18 mussels, scrubbed and debearded |
| 3 C tomatoes, peeled, seeded and diced | 12-18 clams, scrubbed (discard any that don't close when touched) |
| 1 bay leaf, torn | 3/4 lb. shrimp, shelled & deveined |
| 1/4 tsp. saffron threads, crushed, steeped in 1/4 C dry white wine | 1/2 - 3/4 lb. scallops |
| salt and freshly ground black pepper | optional: lemon juice or sherry vinegar to taste |
| 1/2 tsp. or less hot pepper flakes |
Warm the olive oil in a large heavy pot over moderate heat. Add onions and sauté for 5 min. Add garlic and peppers. Cook another 5 minutes, until vegetables are soft but not browned. Add tomatoes, bay leaf, saffron infusion, salt, pepper, hot peppers and almonds. Bring to a boil and cook 10 minutes, stirring occasionally. Add wine, lobster, mussels and clams. Cover and cook briskly for 5 min. Add shrimp and scallops. Cook 3-5 min., or until shellfish is cooked and clams and mussels have opened. Adjust seasoning. Add lemon juice or sherry vinegar if desired. Serves 6. Serve with a Spanish red or a full flavored white wine.
Pasta Salad with "Smoked" Salmon
(A good alternative to the real thing, but
if you get to Alaska, bring home real canned smoked salmon and
skip the liquid smoke)
| 1 can drained better salmon such as sockeye (reserve 1 Tbl. liquid) | LEMON DRESSING: 1/2 C good olive oil |
| 1/4 tsp. liquid smoke | 2 Tbl. lemon juice |
| 1/2 C provolone or mozzarella, cut in 2" x 1/4" strips | 1 Tbl. reserved salmon liquid |
| 1/2 C minced fresh parsley | 1 clove garlic, minced |
| 12 oz rotini pasta, cooked, drained and cooled | 1/2 tsp. dried dill weed |
| crisp salad greens of your choice | 1/2 tsp. grated lemon rind |
| tomato wedges | pinch black pepper |
| grated parmesan | 1/4 C grated Parmesan |
Mix lemon dressing ingredients and set aside. In a large bowl, break salmon into chunks and mix with liquid smoke. Combine with cheese, parsley and rotini. Add lemon dressing and toss lightly. Refrigerate if not serving immediately. Serve over greens with tomato garnish. Sprinkle with Parmesan. Serve with a Sauvignon Blanc, a Pinot Gris, a crisp Chardonnay or any good white Burgundy.
Crab Cakes with Avocado Sauce
(These don't hold together well, but they sure are delicious!)
| 8 oz crab meat or "sea legs" | 1 ripe 5 oz tomato, skinned, seeded, coarsely chopped |
| 1/4 tsp. freshly ground pepper | 1 small ripe avocado |
| 1/4 tsp. dried thyme | 1 Tbl. red wine vinegar |
| 1 Tbl. chives, chopped | 2 Tbl. peanut oil |
| 1/8 tsp. Tabasco sauce | 1/4 tsp. black pepper |
| 1/4 tsp. salt | 1/4 tsp. salt |
| 3 Tbl. light mayonnaise | 3 Tbl. water |
| 1 1/2 slices bread, processed to make 3/4 C crumbs | 1 Tbl. chopped chives |
| 2 Tbl. peanut oil |
Cut crabmeat into 1/4 inch pieces. Mix with
pepper, thyme, chives, Tabasco, salt and mayo. Add breadcrumbs
and toss lightly. Divide mixture into four patties, about 1"
thick. Handle gently; it should barely hold together.
In a large skillet, heat the oil. When hot, place patties
carefully in skillet and sauté gently over medium heat 3-4
minutes on each side. Meanwhile, peel and pit the avocado and
coarsely chop it. Place tomatoes and avocado in a bowl and add
the vinegar, oil, pepper, salt and water. Mix.
To serve, spoon some avocado sauce onto plates, sprinkle with
chives and place a patty on top. Serve immediately. Serves 2.
Serve with a medium full Chardonnay or Sauvignon Blanc or a dry
rosé.
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