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| See recipe under Appetizers |
Mussels w Basil Cream Serves
2 as entree and 4 as appetizer
Cook onion & garlic in butter in 5-6 quart heavy pot over moderately low heat, stirring, until softened, 3-5 min. Add wine and mussels and cook, covered over moderately high heat until mussels just open, 6-8 min. (Discard any that do not open) Transfer w slotted spoon to serving bowl, then transfer cooking liquid to blender w cream, basil and pepper and blend until smooth. Season and pour over mussels.
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Ingredient |
Quantity |
Comments |
|
Onion |
1 |
small, finely chopped |
|
Garlic |
2 |
cloves, finely chopped |
|
Butter |
2 |
T unsalted |
|
Wine, White |
0.33 |
c dry |
|
Mussels |
2 |
lb cultivated, scrubbed and debearded |
|
Heavy Cream |
0.5 |
c |
|
Basil |
0.75 |
c loosely packed fresh |
Mussels w Fresh Herbs Serves
4
| Wash mussels well in lots of cold water. Put them in a deep pot w half the butter, the onion, parsley sprigs, salt and pepper, and celery.
Cover and cook over high heat about 10 min, shaking pot vigorously from time to time, until the shells open. Discard any that are still
closed. Drain, reserving cooking liquid. In a skillet, melt the rest of the butter, and add herbs. Add cooking liquid and wine. Add broth
and cornstarch, stirring until smooth. Reheat mussels in sauce. |
| Herbs | 5 |
| -6 c (parsley, tarragon, etc) |
| In a metal bowl or a double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine,
Worcestershire sauce, celery salt, and 2T butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5
min. Add cream and bring barely to a simmer (do not let boil). Put toast in 2 bowls and top w remaining butter. Ladle oysters over and
sprinkle w paprika. |
| Oysters | 16 |
| freshly shucked w .5 c of their liquor |
| Bread | 2 |
| slices, crusty, toasted |
|
Oysters,
Butter Braised on Greens |
Serves |
4 |
|
Heat 1 T butter
in 12" skillet over moderately high heat until foam subsides, then
lightly brown bread in butter on both sides. Put toasts on plates and top
w mesclun. Add 1 T butter to skillet, then cook shallot, stirring, over
moderate heat until softened and beginning to brown, 2-3 min. Add vinegar
and cook, swirling skillet frequently, until vinegar is reduced to about 1
T. Add oysters and remaining 3 T butter and cook, swirling skillet
frequently, until oysters are plumped and butter is incorporated into
sauce, about 2 min. Remove from heat and season. Spoon oysters and sauce
over mesclun. |
|
Bread |
4 |
|
1/2" thick
diagonal slices French |
|
Greens |
2 |
|
c mesclun (baby
greens) |
|
Oysters |
1 |
|
pint, shucked
medium |
|
Preheat broiler.
In large roasting pan spread 1/2" layer of salt for stabilizing
shells. Remove oysters from shells. Clean and dry shells and arrange on
salt. Divide oysters among shells and broil 3" from heat 4 minutes.
Serve w roasted pecan pesto. |
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Pasta alle
Vongole |
Serves |
|
Mix eggplant,
tomatoes, radishes, green pepper and scallions. Cover w white wine and
season w Tabasco, oregano, basil and bay leaf. Simmer till thick. Sauté
squares of firm white fish. Serve w sauce and crumbled bacon. |
|
Tomatoes, Cherry |
4 |
|
chopped |
|