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Seafood
These recipes will change monthly.
SEASIDE MUSSELS
INGREDIENTS
48 mussels in shells
cup chopped celery
cup chopped onion
2 cloves garlic, minced
teaspoon dried thyme, crushed
1 bay leaf
1 tablespoon olive or cooking oil
1 cup dry white wine


DIRECTIONS
Scrub mussels in shells under cold running water. Remove beards (see small photo above).

In an 8- to 10-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt ; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat twice.

In the Dutch oven cook celery, onion, garlic, thyme, and bay leaf in hot olive oil, covered, till onion is tender.

Stir in wine. Cover and simmer for 5 minutes.

Add mussels. Cover and simmer for 3 to 5 minutes or till shells open. Discard any unopened shells and the bay leaf.

Divide mussels and cooking liquid among 4 shallow bowls.

Makes 4 servings.
LOBSTER NEWBURG
INGREDIENTS
2 teaspoons margarine
1 tablespoon all-purpose flour
teaspoon salt
1 cups milk
1 beaten egg
8 ounces cubed fresh or frozen cooked lobster
or frozen lobster-flavored, tail-shape fish
pieces, thawed and chopped
1 tablespoon dry sherry
Dash ground red pepper
Dash white or black pepper
2 English muffins, split and toasted


DIRECTIONS
In a medium saucepan melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.

Stir about half of the hot mixture into the beaten egg. Return all to saucepan. Cook and stir mixture till thickened, but do not boil.

Stir in lobster, dry sherry, ground red pepper, and white or black pepper. Heat through. Serve over English muffin halves.

Makes 4 servings.
  CITRUS SHRIMP AND SCALLOPS
INGREDIENTS
pound fresh or frozen scallops
12 fresh or frozen large shrimp, peeled
and deveined (about pound total)
1 teaspoon finely shredded orange peel
cup orange juice
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1 clove garlic, minced
1/8 to teaspoon ground red pepper
12 fresh or frozen pea pods
1 medium orange, cut into 8 wedges


DIRECTIONS
Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingerroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator for 30 minutes. Drain, reserving marinade.

If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods.

Wrap one pea pod around each shrimp. Thread pea pods and shrimp onto four 10- to 12-inch skewers alternately with scallops and orange wedges.

Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5 to 7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.

Broiling directions: Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn and broil 4 to 6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade.

Serves 4.
 
  CRAB AND ASPARAGUS SUPREME
INGREDIENTS
1 10-ounce package frozen cut asparagus
1 cup sliced fresh mushrooms
cup finely chopped onion
1 tablespoon margarine
1 tablespoon cornstarch
teaspoon salt
1/8 teaspoon ground nutmeg
Dash pepper
1 cup skim milk
8 ounces fresh or frozen crabmeat, drained,
or frozen crab-flavored, crab-leg-shaped
fish pieces, cut into 1-inch pieces
2 tablespoons chopped toasted almonds
2 tablespoons grated Parmesan cheese


DIRECTIONS
Cook asparagus according to package directions; drain well. Set aside.

In a medium saucepan cook mushrooms and onion in margarine till onion is tender but not brown. Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in crab and asparagus.

Spoon mixture into four individual casseroles.

In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles.

Bake in a 400 oven for 10 minutes or till mixture is heated through and cheese is browned.

Makes 4 servings.
   BAKED CRAB AND BROCCOLI
INGREDIENTS
1 10-ounce package frozen cut broccoli
6 ounces frozen crab-flavored fish pieces,
thawed and sliced
2 cups sliced fresh mushrooms
1 clove garlic, minced
1 tablespoon margarine
2 tablespoons all-purpose flour
1 cup skim milk
cup shredded sharp cheddar cheese
(1 ounce)
2 tablespoons grated Parmesan cheese
2 tablespoons crushed rich round crackers


DIRECTIONS
Cook broccoli according to package directions; drain. In 4 individual au gratin dishes arrange broccoli and crab-flavored fish pieces. Set dishes aside.

For sauce, in medium saucepan cook mushrooms and garlic in margarine over medium-high heat about 4 minutes or till mushrooms are tender. Stir in flour and 1/8 teaspoon pepper. Then, stir in milk. Cook and stir till thickened and bubbly; remove from heat. Stir in cheddar cheese till melted. Spoon sauce on top of broccoli and fish in dishes. Cover dishes with foil and chill for 2 to 24 hours.

Before serving, bake, covered, in a 400 oven for 20 to 25 minutes or till bubbly. Combine Parmesan cheese and cracker crumbs and sprinkle on top of each serving.

Serves 4.