This is my favorite way to prepare mussels. Eat them directly
from the pot.
SERVES 4
2 pounds mussels, scrubbed and debearded
2 tablespoons butter
1 leek, thinly sliced
2 cloves garlic, thinly sliced
1 cup dry white wine
1⁄
4 teaspoon salt
4 thyme sprigs
1. Melt the butter in a large pot.
2. Sauté leeks and garlic until
soft.
3. Add mussels, wine, salt, and thyme.
4. Cover the
pot and let everything steam for 4 minutes.
5. Toss away the
mussels that haven’t opened.
Serve in large bowls with the broth.
Grilled Red Snapper
The way to get really juicy grilled fish is to grill it whole. The flesh
gets flaky, moist, and really tender.
SERVES 4
1 whole red snapper (have the fish monger clean it
and make it ready)
salt & pepper, for rubbing
1 large bunch of thyme
2 lemons, sliced
1. Rub the insides of the fish with salt and pepper and place half
of the thyme in there.
2. Layer one side of the fish with lemon
and thyme and secure with kitchen twine.
3. Place on a grill
rack and then on a medium-hot grill.
4. Grill for about 15 to 20
minutes. It’s ready when the meat is flaky.
Serve with a nice green salad and herb oil.
Scallops with Dill Oil
An elegant dish, but so easy to make. Great for an appetizer.
SERVES 4
1⁄
2 shallot, finely chopped
2 tablespoons dill, finely chopped
juice from
1⁄
2 a lemon
zest from
1⁄
2 a lemon
1⁄
2 cup olive oil
salt & pepper, to taste
8 to 12 scallops
butter, for frying
1. In a bowl, stir together shallot, dill, lemon juice, lemon zest,
and olive oil. Add salt and pepper to taste.
2. Fry the scallops
in some butter or grill them–they take about 30 seconds on
each side.
Serve warm with the dill oil.
Grilled Lobster with Lemon
Nothing beats a grilled lobster tail. I love serving it with
grilled lemon.
SERVES 4
4 large lobster tails
4 lemons, cut in half
1. Cut the lobster tails in half lengthwise and place them on a
medium-hot grill
2. Add the lemons to the grill, cut side down.
3. Cook for 8 to 10 minutes.
Serve warm, and don’t forget to squeeze that lemon juice
onto the lobster.
