Seafood (Mostly Shellfish) Recipes

There are recipes for everything from shrimp, lobster, escargot, oysters, mussels, squid, octopus... to turtle here. Even a few fish recipes. Yes we know turtles are protected- but just in case they ever become plentiful enough again...also there are more seafood recipes on the other food pages.

Garlic Shrimp

12 Large shrimp, tail on, peeled, de-veined

3 cloves chopped garlic 1oz. brandy

4oz. dry white wine juice of one lemon

3 Tbls. oil

2 Tbls. butter

1 tsp. white flour salt and white pepper, to taste

Serves: 2

Method: Marinade shrimp, a few hours or overnight, in a mixture of wine, lemon juice, chopped garlic, one Tablespoon of oil, salt, and white pepper to taste.

Heat a no-stick pan with two Tablespoons of oil and the 2 Tablespoons of butter. Saut� shrimp one minute, add the two ounces of brandy and flambe. Add marinade and sprinkle with the one teaspoon of flour. Stir and cook for two minutes. Serve on a bed of boiled rice. Reduce the juices to a medium sauce and add to shrimp and rice.

Prawn Vindaloo

1/2 lb of prawns

2 onions

4-6 garlic flakes1 inch piece of ginger

1/2 tsp of mustard seeds

1/2 tsp of cumin seeds

1-2 tsp of red chilli powder

2 tbsp of brown vinegar (see below for recipe)

Marinate prawns with above ingredients for 1 hr.

Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried. Then add puree of 2 tomatoes and cook it till tomatoes become tender. Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick. 

Brown Vinegar: In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms. Boil it for 15-20 minutes. Turn off the fire and add 2 table spoons of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

Barbequed Prawns

1/2 cup of olive oil

500g butter

2 bays leaves

2 cups of beer

3 tbsp. minced garlic

1 cup lemon juice

1/3 cup hot pepper sauce

1/4 cup Worcestershire sauce

1 tbsp. salt

1 tsp. black pepper

1/4 cup dried thyme

1 tsp. dried oregano

1kg prawns

Simmer all ingredients except prawns together 10 min.; set aside and cool. Transfer to a large ovenproof container and marinate prawns in this mixture 30-40 min.

Place in preheated 220�C oven until shrimp are just cooked through, about 15-20 minutes, turning occasionally.

Serve in deep bowls with cooking liquid and plenty of French bread.

PRAWN KEBABS WITH PINEAPPLE MINT CHUTNEY

(makes 6-8 kebabs)

Prawns 1 lb. fresh cooked and peeled leaving tails intact.

2 cups diced paw paw or mango

Fresh Basil leaves

Juice of 1 lime

Freshly ground pepper to taste

2 teaspoons basil or

lemon myrtle seasoning

Chutney:

1&1/2 cups diced fresh pineapple.

2 tablespoons chopped fresh mint

2 tablespoons mint relish

1 small red chilli, seeded and finely sliced

1 tablespoon wine or cider vinegar

2 tablespoons orange juice

2 tablespoons finely diced red onion

Soak bamboo kebab skewers in water for 15-20 minutes to prevent burning.

Thread prawns, paw paw and basil onto kebabs and place on a high sided dish.

Sprinkle with the juice and seasonings and refrigerate for 20-30 minutes.

Combine chutney ingredients and refrigerate until ready to use (This can be made the day before).

Heat a grill or barbecue and cook kebabs until prawns are just cooked (too long and they won't be as tender and moist).

Serve with the chutney spooned over or on the side and some crusty bread.

Caribbean Prawn Kabobs

Yield: 4 servings

1/3 cup Kikkoman Teriyaki Baste & Glaze

1/4 teaspoon grated fresh lime peel

1 tablespoon fresh lime juice Dash black pepper

1 green bell pepper

1 red bell pepper

1 pound fresh or thawed medium-size prawns, peeled and deveined

4 (15-inch) metal skewers

Combine teriyaki baste & glaze, lime peel and juice and black pepper; set aside.

Cut each bell pepper into 24 squares; thread alternately with prawns on skewers, leaving space between pieces.

Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki baste & glaze mixture.

Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture.

Cook 4 minutes longer, or until prawns are pink.

(Or, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until prawns are pink.)

Coconut Shrimp

1 cup all-purpose flour

1 teaspoon baking powder

1-1/2 teaspoons Madras-style curry powder

1/3 teaspoon salt

1/8 teaspoon cayenne

1-1/4 cups flat lager beer

2 large eggs, beaten

1 cup unsweetened desiccated coconut

1 pound extra-large to large shrimp,peeled with the tail segment left on and deveined

Vegetable shortening, for deep-frying

Method:

Preheat the oven to 200� F. Place a wire cake rack over a jelly-roll pan.

In a large, heavy saucepan, melt enough vegetable shortening over medium-high heat to come 3 inches up the sides of the pan and heat to 360�F.

Working in batches, dip the shrimps, one at a time, in the batter; then roll them in the coconut. Deep-fry until golden, 2 to 3 minutes.

Using a slotted skimmer, transfer the shrimps to the wire rack and keep warm in the oven. Repeat with the remaining shrimps, batter; and coconut, allowing the shortening to return to 360� F. before frying each batch.

Serve immediately, with the peanut sauce for dipping.

To make the batter:

In a medium bowl, whisk the flour, baking powder, curry powder, salt, and cayenne to mix. Add the beer and eggs and stir with a spoon just until combined (do not over mix).

Fold in 1/2 cup of the coconut. Place the remaining coconut on a plate.

To make the sauce:

Whisk all of the ingredients in a small bowl and set aside. (The sauce can be prepared up to 2 hours ahead, covered, and kept at room temperature. If the sauce thickens upon standing, thin to a thick dipping consistency with broth or water

Crab Stuffed Mushrooms

2 Dozen large mushrooms

1/2 onion, finely diced

4 tbsp diced celery

4 tbsp diced bell pepper

2 tbsp garlic

1/2 # crabmeat

Bread crumbs

2 tsp flour

One Egg

Butter for saut�ing

Salt and cayenne

1 c. seafood stock

Pull the stems out of the mushrooms and dice very finely (stems only, not the caps). Saut� onions, celery, bell pepper, mushrooms, and garlic in butter until onions clear. Add flour and blend. Add seafood stock and simmer 10 minutes. Add crabmeat and bread crumbs, season with salt and cayenne to taste. Add one egg. Pipe into mushroom caps. Top with a few bread crumbs and bake at 350 for 12 minutes

DUNGENESS CRAB APPETIZER

Ingredients:

1 box frozen artichoke hearts

1 can real crab meat (fresh if can get 'em)_

2 cups mayonnaise

1 cup swiss cheese

1 cup parmesan cheese

2 tsp garlic powder

2 tsp cayenne pepper

Procedure:

Mix ingredients together. Then bake at 350 degrees for 30 minutes or until top layer browns. Serve with foccacia or seasoned garlic bread.

Crab Stuffed Mushrooms

2 Dozen large mushrooms

1/2 onion, finely diced

4 tbsp diced celery

4 tbsp diced bell pepper

2 tbsp garlic

1/2 # crabmeat

Bread crumbs

2 tsp flour

One Egg

Butter for saut�ing Deviled Oysters

Puttin' On The Peachtree

1 pint oyster -- with liquid

1/4 cup butter -- melted

1 cup oyster crackers -- crushed

1 medium green pepper -- seeded and chopped

1/4 cup parsley -- finely chopped

1 medium onion -- grated

2 teaspoons Worcestershire sauce

2 hard-boiled eggs -- chopped

3 eggs -- lightly beaten

1/2 cup light cream

1 teaspoon Dijon mustard

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

Combine all ingredients and toss to mix well. Turn into a buttered 5 to 6 cup souffle dish or casserole. Bake 30 minutes at 375 degrees until set and lightly browned. For individual servings, spoon mixture into buttered ramekins or scallop shells and bake for 15 minutes. To serve as hors d'oeuvres, bake in buttered oyster or clam shells for 10 minutes or until set.

Serves 6.

Zucchini Crab Cakes

2 cups zucchini, grated and drained

1 cup Italian bread crumbs

2 eggs

2 tablespoons Old Bay seasoning

3 teaspoons mayonnaise

3/4 teaspoon Worcestershire sauce

1 teaspoon Colman's Mustard

1 cup imitation crab, chopped

Mix all ingredients and form into cakes. Fry on medium heat till golden brown on each side.

Abalone Recipes

Below are instructions for a Western Style of preparing abalone.

Step 1. Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell.

Step 2. Remove the meat from the shell.

Step 3. Trim the head, gills, and viscera. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward.

Step 4. Cut the meat across the grain, but not quite in half, for a butterfly cut.

Step 5. To tenderize, lightly pound the meat a few times on both sides with a broad knife.

Step 6. Add some butter to a very hot skillet. You must cook abalone quickly or it will become very tough. Cook for only one or two seconds on each side. SERVE IMMEDIATELY.

Appetizer Suggestion Serve two cooked two-inch petite abalone placed in the shell for a nice presentation.

Entree Suggestion Serve three cooked, three inch petite abalone with fresh pasta and vegetable garnish. Note: Larger farmed abalone of 100mm or more require only one or two pieces per serving.

Abalone en Paillote

3 tablespoons unsalted butter, softened

1 teaspoon minced shallot

1 teaspoon grated lemon zest

1 tablespoon lemon juice

Salt and freshly ground pepper to taste

� pound fresh asparagus

6 dried black mushrooms (shiitake), soaked in hot water until soft, then drained

1 live abalone, 4-5 ounces, shucked, cleaned and sliced horizontally 1/8-inch thick

Baking parchment

Beat the butter in a small bowl until light and soft. Beat in the shallot, lemon zest and juice. Season to taste with salt and pepper; set aside.

Blanch the asparagus in lightly salted boiling water for 1 minute. Drain, rinse with cold water, then slice into bite-sized pieces.

Remove and discard the stems from the mushrooms. Cut the mushroom caps in half.

Preheat the oven to 450�. Cut two 12-inch squares of baking parchment. Fold each in half diagonally to form triangles; crease the corners, then open up the parchment to the original square shape. Arrange half of the abalone slices, half of the asparagus and half of the mushrooms on one side of each square; dot with lemon butter. Fold the other side of the paper over the fish and seal with a series of creases, starting with one corner and finishing with a twist at the opposite end; place on a baking sheet. Repeat with the other square and the remaining ingredients.

Bake until the packets are puffy and beginning to brown, about 6 minutes. Remove from oven and place packets on individual plates for diners to open (carefully, by slitting with a small sharp knife, or unwrapping edges of the packet), or open and transfer contents to serving plates. Serves 2

Abalone in Lemon Sauce

1 pound raw abalone steaks

1 teaspoon cornstarch

� cup cold water

1 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

1� teaspoons sugar

� teaspoon salt

1 tablespoon butter

flour

2 cups vegetable oil

INSTRUCTIONS

Heat the oil in a large frying pan until hot. Coat the steaks lightly with flour. Fry the steaks in oil until golden brown on both sides. Remove and blot excess oil on paper towels and keep warm. In a bowl, combine the water and cornstarch, and mix until well blended. Stir in the lemon peel, lemon juice, sugar and salt. Cook over medium heat until thickened, stirring constantly. Add the parsley and butter, stirring until the butter is melted.

Pour this sauce over the abalone steaks.

Serves 4.

Grilled Abalone

� cup soy sauce

� cup sake (Japanese rice wine) or dry sherry

2 tablespoons peanut or vegetable oil

2 tablespoons minced fresh ginger

12 1� inch abalone in shells

Bring charcoal to red hot stage in outdoor grill. Mix soy sauce, sake, oil and ginger in a medium bowl. Remove abalone meat from shells by running a thin-bladed knife around the inside edge of shell to shuck out meat; discard visceral parts without trimming off dark edges. Reserve shells. Place abalones in marinade; marinate 10 minutes. Return marinated abalone to shells. Reserve marinade. Place filled shells, shell side down, on oiled grill and grill 1 minute (Shell will act as a receptacle for juices). With tongs, carefully turn meat over in the shells and grill 30 seconds longer until meat is lightly browned. Meanwhile, heat reserved marinade until boiling and use as a dipping sauce. Immediately serve abalone in their own shells.

Island Style Abalone

3 large abalone cleaned muscles

2 large lemons or 6 limes

1 small hot chili pepper

1 clove garlic

Slice abalone very thinly across the muscle Layer abalone slices, finely chopped garlic and chili in bowl Squeeze lemon/lime juice over Refrigerate for at least 1 hour. Serve on lettuce leaves as an entree, sprinkled with freshly ground pepper. Great with chilled white wine & crusty bread.

EASY STEAMED CLAMS

2 lbs. live clams

2 cloves garlic, lightly mashed

2 Tbs. Oil chopped parsley

2 Tbs. butter

Rinse clams in running water for a few minutes. Drain in colander. In a 10 quart pot, place oil and garlic and fry just until garlic starts to turn brown. Place clams in pot and cover. DO NOT ADD ANY WATER. As soon as it starts steaming, shake pot to stir clams. Hold down the cover! Do this again after steaming another 3 minutes. As soon as the clams open, remove from heat. Add chopped parsley and additional butter if you desire.

New England Clam Chowder

To serve 4 people

.25 cup cut up bacon or lean salt pork

1 medium onion, chopped

2 cans (8 ounces each) minced or whole clams*

1 cup of chopped potato

.5 teaspoon of salt

Dash of pepper

2 cups milk

*substitute: 1 pint shucked fresh clams.(chop clams and stir in)

Method

Cook and stir bacon and onion in 2 quart saucepan until bacon is crisp and the onion is softened.

Drain clams, reserving the liquid.

Add enough water, if necessary, to clam liquid to measure 1 cup.

Stir clams, clam liquid, potato, salt and pepper into bacon and onion.  heat to boiling; reduce heat.  Cover and simmer for 15 minutes or until the potato is tender.

Stir in milk.

Heat, stirring occasionally, just until hot (do not boil).

Serve and enjoy!

You can amend my chowder recipe and add. 1 cup of light cream for a thicker chowder with more substance and two tablespoons of butter.

Also, I like to make a Cod fish chowder almost the same way. Rather than clams I simmer a pound or two of codfish in two cups of water for 15 minutes, drain and reserve the broth. Add the fish to a pot with the same stuff as in the clam chowder, (but I also add a Bay Leaf). Add the broth to the pot, then add the milk, butter and cream.

New England Clam Bake (I borrowed this one)

Stove Method

Use a large pot for boiling or steaming the lobsters.

You only need a couple of inches of salted water, bring it to a full boil and add the lobsters. Drop the lobsters in head first and then cover with the lid. For a one pound lobster allow 12 minutes, one and a half pounders allow 15 to 18 minutes, for a two pounder 20-22 minutes. In another pot goes the steamers. Steamers are a big favorite in our family. Sometimes, we'll buy up a five pound bucket and cook them up for a treat. They're great with an ice cold beer Steamers need to sit in your sink and gently move them around to get the gritty sand out. Boil them up for about ten minutes and serve with melted butter and lemon. Also have small bowls of the clam broth on hand to dip the clams in after removed from the shell. As for the other ingredients served at a clambake, well, you won't find two people who agree on exactly what should be served. Each of the six New England states have their specialty that they insist is an integral part of a clambake.

At ours we serve corn on the cob, baked potato, chicken and/or sausage. This is served with lots of icy cold beer and soda for the kids. For dessert a big chuck of sweet, juicy watermelon is served.

Beach Method

First, make sure you have a permit from the local fire department to start a fire at your favorite spot on your favorite beach.

Dig a huge pit, while others in the group go off in search of large beach stones. (This is a good thing to ask any children that are in your group to do. It becomes a game for them and most of them love it). Now, line the pit with the beach stones and light a fire. Make sure you have enough wood to keep the fire going for a couple of hours. This is hot work and requires plenty of cold beer be kept on hand :-)

Rake the embers away and lay a couple of inches of wet seaweed on the red hot stones. Rockweed, the seaweed with the bubble shaped pods is preferred if its available.

Now you are ready to add the food.

Potatoes go first, then chicken and sausage. We use the Portuguese sausage known as chorizo. Add a layer of rockweed, then add ears of corn left in husks, then add your live lobsters, finally add the steamer clams, in a burlap sack if you have one. Top off with a layer of rockweed, and cover the pit with a dampened tarp. The edges of the canvas should be weighted down with additional stones. The food should be steamed for about an hour. While the food is cooking go for a swim or else risk drooling in public due to the wonderful aroma.

If you plan to serve clam chowder it should be made the day before and brought along with the watermelon, the traditional dessert.

Conch Fritters

1 lb. raw minced conch meat

1 minced onion

4 ozs. flour

1 egg

salt and pepper (to taste)

2 tablespoons dry breadcrumbs

milk and cooking oil, as needed

Mix conch meat, onion, flour, egg and seasonings together and moisten with a little milk. Shape into flat fritters. Dip in breadcrumbs and fry quickly in hot oil.

Conch Chowder

1 cup of cooked and chopped conch meat* which has been boiled in 1 qt. of water

� lb. of diced tomatoes

� lb. of sliced onions

2 tablespoons oil

salt (to taste)

crushed garlic, and herbs (to taste)

Sherry (optional)

*Only the meat of a young Queen conch should be used

Heat oil and fry onions and tomatoes; add seasonings. add these ingredieants to conch meat and cooking liquid. Cook about 20 minutes; add 1 tablespoon Sherry, if desired.

Conch Salad

3 sticks celery, chopped

1 red bell pepper, seeded and chopped

1 small Bermuda onion, chopped

4 large cloves garlic, minced 5 to 6 green-onion tops, minced

1 3/4 pounds white conch, sliced very thin

Juice of 8 limes

1/4 cup olive oil

4 ounces red wine vinegar

1 tablespoon Hot Sauce

Toss raw vegetables together with sliced conch (semifrozen conch slices easily on a meat slicer or with a very sharp knife). Add lime juice and toss again. Pour olive oil, vinegar, and hot sauce over salad, and work through with fingers. Press vegetables down into liquid, and refrigerate at least 1 hour (the longer the better). Toss again and serve.

Grouper in Banana Leaf

8 palm-size grouper filets

Salt and pepper

Banana leaves, enough to make 16 eight-by-eight-inch squares

4 large cucumbers, peeled, seeded, and chopped

16 green-onion tops, chopped

4 small bonnet peppers, chopped

4 cloves garlic, minced

4 limes, sliced in half

Lay each fish filet on square of banana leaf, and sprinkle both sides of filets with salt and pepper. Toss vegetables and garlic together, and top fish with even portions. Squeeze half a lime on each. Fold banana leaf into square parcel, and tie with package string. Wrap loosely with another leaf (to keep string from burning), and place on grill. Grill each side 4 to 5 minutes. Filets are ready when package is firm to pressure of fork. Open banana leaves and serve.

Kingfish with Tamarind-and-Coconut Sauce

Sauce (Begin 1 hour ahead.)

1 pound tamarind pods

6 ounces vinegar

Salt, to taste

1 1/2 teaspoons chile powder

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

4 ounces coconut cream

5 tablespoons sugar, or to taste (omit if using sweetened coconut cream or milk)

1 tablespoon butter

In a medium saucepan, boil tamarind pods with 1 quart water, vinegar, salt, chile powder, nutmeg, and cinnamon until liquid is reduced by two thirds.

Strain well. Discard pods, and return sauce to flame. Add enough water to refill pan, and simmer until reduced again by two thirds. Lower heat, and stir in coconut cream, sugar, and butter. Simmer to thicken if necessary.

Kingfish

8 seven-ounce kingfish, tuna, or swordfish steaks

Coarse black pepper

Chile powder

Olive oil

Remove veins from steaks. Season both sides heavily with black pepper. Sprinkle with chile powder, dollop both sides with olive oil, and grill. Top with tamarind-and-coconut sauce and serve.

Escargot In Mushroom Caps

Yield: 6 servings

2 tb Minced onion

1/2 lb Butter,melted

1/4 ts Lemon juice

24 To 26 - blanched * fresh

-escargot,or drained,canned

-snails

2 tb Garlic powder

Saute minced onion in 1/4 cup butter.  Add lemon juice. 

Place escargot in mushroom caps in individual dishes.  Spoon onion and butter over escargot.  Sprinkle lightly with garlic powder.  Let stand for two hours.  Pour mixture of remaining butter and garlic powder over escargot.  Bake @ 350 degrees for 10 to 15 minutes.

Serve with garlic toast.

* To Blanch Escargot:

Blanching is the first step in preparing escargot dishes.

Fill a 3 quart pan half full of water (enough to cover the snails).

When water boils, drop in the rinsed snails.

Boil vigorously for 3 minutes (no more or the snails will get tough).

Remove snails and rinse in cold water.

Remove snails from shells with a toothpick.

Place snails in bowl containing a mixture of half water and half vinegar for two hours.

Snails are now ready to simmer in sauces.  They may be cut into two or three pieces, if desired.

Blanched snails may be frozen.  Note: Do not save snail shells, which are fragile.

WARM MAINE LOBSTER DIP

16 ounces low fat cream cheese

2 cups cooked Maine lobster meat

2 tablespoons finely chopped onion

1 tablespoon fresh horseradish

1 teaspoon Worcestershire sauce

Hot pepper sauce to taste

Milk, as needed to thin (if desired)

� cup chopped walnuts

Soften the cream cheese, and cut the lobster meat into bite sized pieces.

Stir all the ingredients together, adjusting the consistency with milk, as desired.

Place into an oven-proof dish and refrigerate for several hours.

Bake uncovered at 375 for 25 minutes until bubbling.

Paella

1/4 cup olive oil

4 pounds chicken parts or whole chicken, cut into pieces

1/4 pound thinly sliced pepperoni

2 tomatoes, peeled and cut into sections

1/2 cup Chopped Onions

3 cups water

1/2 pound shrimp, peeled and deveined

12 whole clams, or 1 can minced clams

1 cup lobster pieces

1 1/2 cups long grain rice

10 Saffron threads

1/2 c. pimiento, sliced

1 tablespoon Parsley Flakes dried or 2 tbsp fresh

2 teaspoons Chicken Flavor Base or 2 bouillon cubes

1 teaspoon Paprika

1/2 teaspoon salt

1/4 teaspoon Ground Black Pepper

1 small clove garlic crushed

1 cup peas

DIRECTIONS:

1. Heat oil in 15-inch skillet over medium heat, add chicken pieces, and cook until browned. Remove chicken from skillet and set aside.

2. Add pepperoni to skillet and cook until browned. Add tomatoes and Chopped Onions and cook until Onions are lightly browned.

3. Return chicken to skillet and add remaining ingredients except peas. Stir gently, cover, and simmer 30 minutes.

4. Add peas to skillet and cook, uncovered, 5 minutes.

Lemony Lobster Supreme

Yield: 4 servings

4 thawed lobster tails (about 8 oz. each)

1/2 cup butter or margarine, melted

2 tablespoons lemon juice

2 tablespoons dry sherry

1 tablespoon Soy Sauce

1/2 teaspoon dried parsley flakes

1/4 teaspoon ground ginger

1/4 pepper seasoning

1/4 tsp lemon rind gratings

1/8 teaspoon paprika

Cut along underside of lobster tails with scissors. Peel back soft undershell; discard. Bend tails to crack shell or insert long skewers lengthwise between shell and meat to prevent curling. Combine butter, lemon juice, sherry, soy sauce, parsley, ginger, lemon & pepper seasoning and paprika; brush lobster meat with sauce. Cook lobster, meat side up, on grill 5 to 6 inches from heat source, 7 minutes. Turn tails over; brush shell with sauce and cook 8 to 10 minutes longer, or until meat loses transparency.

Serve immediately with remaining sauce.

Mussels,

Fresh mussels boiled in water with white vinegar or white wine with mint leaves.

Mussels are served drained and shelled on the half shell.

Green Sauce, Scullys' version: Greenery (parsley, sorrel, or rosemary),

crushed garlic, white breadcrumbs, equal parts white wine vinegar and lemon juice, small amount ginger.

The Good Huswife's Jewell (London, 1596) calls for a broth of butter, chopped onions and pepper. The cleaned mussels are boiled in the broth, shells and all, and served forth.

Poulet Gauche Mussels:

5 lbs. mussels

2 c. water

1 c. apple cider vinegar

1 c. white table wine

(liquid will vary with pot size)

1/2 c. chopped mint or 1/2 c. chopped onions or leeks

Clean up to six pounds of mussels, washing them several times and removing their beards. If the shells are cracked or the mussels do not open and close discard. You cannot clean mussels too much; sandy mussels are not tasty.

If cooking over a stove, use a heavy-bottomed stock pot. Over a open hearth fire we use a thick redware cauldron. (Redware should be prepared by soaking the pot with water beforehand.)

Bring 1 inch of water to boil in the bottom of the pot. Add equal parts white wine and vinegar to bring liquid level up to 2 inches. I use apple cider vinegar in the Poulet Gauche since apples were common in this region of France. At home I use balsamic vinegar. During the summer I add mint, about a handful. During the winter I use chopped onions or leeks.

Add mussels, seethe until mussels open wide. Discard unopened mussels. Pepper broth to taste. Usually served in a redware pan with the broth poured over.

Poulet Gauche Green Sauce:

1/4 cup minced garlic

1/2 cup bread crumbs

1/4 cup vinegar

1/4 cup white wine

1/2 cup fresh parsley chopped fine

The green sauce is served in a small bowl with the mussels. Our patrons use it on everything, including the trenchers.

TURTLE SOUP AU SHERRY

10 ounces (2-1/2 sticks) unsalted butter

3/4 cup all-purpose flour

1 pound turtle meat, cut into 1/2-inch cubes

1 cup minced celery (4 stalks)

2 medium onions, minced (2 medium)

1-1/2 teaspoons garlic, minced

3 bay leaves

1 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon freshly ground black pepper

1-1/2 cups tomato pur�e

1 quart beef stock

NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish

Salt and freshly ground black pepper to taste, as needed

1/2 cup lemon juice

5 hard-boiled eggs, finely chopped

1 tablespoon minced parsley

6 teaspoons dry sherry

Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.

In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato pur�e, lower heat and simmer for 10 minutes.

Add the stock and simmer for 30 minutes.

Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste.

Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

Turtle Soup au Sherry #2

1/4 cup salt

3/4 cup fresh or frozen turtle meat

3/4 cup ground veal shank meat

6 cups veal stock

2 cloves garlic, chopped

2 bay leaves

1 pinch whole dried thyme

3 tablespoons tomato pure�

1/2 cup celery, chopped

1 cup green onions, chopped

1/2 cup white onions, chopped

1 tablespoon fresh parsley, chopped

2 lemons, halved

3 tablespoons sherry

2 eggs, hard-boiled and chopped

2 tablespoons roux

Salt and white pepper to taste

Combine eight quarts of water and half the salt in each of two large pots and bring to a boil over high heat. Place the turtle meat in one, the veal in the other, and simmer both for 45 minutes. Remove both pots from heat, drain the meat, and chop both meats coarsely in a food processor. Keep warm until needed.

Place the veal stock, garlic, bay leaves, and thyme in a large pot and bring to a boil over high heat. Add the tomato pure�, vegetables, parsley and lemons, and bring back to a boil. Reduce the heat, and simmer for 10 minutes.

Add the two kinds of meat and the sherry. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the eggs, and season to taste with salt and pepper. Thicken by adding small amounts of the roux.

Add a final splash of sherry to each individual bowl when serving, if desired.

Serves six.

Baked Squid

2 pounds fresh squid tubes, cleaned and sliced into 1/2-inch rings

4 tablespoons olive oil

1 onion, chopped

1 clove garlic, minced

1/2 cup tomato paste

1/2 cup white wine

4 or 5 cups cooked rice

Juice of one lemon

In a 4 to 5-quart pan, bring about 1 1/2 inches of water to a boil. Add rings, reduce heat, cover and simmer for 30 seconds. Drain and dry. Fry in olive oil with the onions and garlic until onions are tender. Add tomato paste and white wine. Spread cooked rice evenly in a baking pan. Pour squid mixture over the rice. Bake at 400� F. for 25 minutes. Sprinkle lemon juice over mixture before serving.

Serves 4

Squid San Jose

3 pounds squid, cleaned and left whole

1/2 pound Monterey Jack cheese, cut into finger-sized pieces

1 can (14 ounces) whole mild green chiles

1 cup canned tomatoes, cut in half and drained

Juice of 2 lemons

Salt and pepper to taste

Heat oven to 350� F. Slice chiles lengthwise into pieces 2 to 3 inches long and 1/4-inch wide. Stuff squid with one piece each of Monterey Jack cheese and green chile. Seal each with a toothpick. 

Layer squid in a baking dish. Sprinkle with salt and pepper, cover with tomatoes and lemon juice. Bake for 20 minutes or until hot and bubbly.

4 servings

Deep Fried Squid

2 pounds squid, cleaned and cut open into flat pieces

1/2 cup evaporated milk

1 egg, beaten

1 teaspoon salt

1/8 teaspoon pepper

1 cup cracker meal

Oil for deep frying

Combine milk, egg, salt and pepper.

Dip squid in mixture and roll in cracker meal. Heat oil in a skillet to 375� F. Place squid in the hot oil in a single layer. Fry until lightly browned.

Turn carefully. Cook the other side.

 Drain on paper towels. Serve with lemon wedges.

Serves 4.

Calamari California

4 calimari steaks

1/2 pound Monterey jack cheese, cut into thin strips

1 (4-ounce) can mild green chiles

1 (4-ounce) can sweet red chiles

1 egg, beaten

2 cups dry bread crumbs

Oil for deep frying

Lay strips of Monterey jack cheese, green chiles and red chiles in the center of each calamari steak. Roll steak into a tube shape and secure with toothpicks or string.

 Dip into egg, then roll in the bread crumbs. Heat oil to 350� F. Deep-fry until golden brown, about 4 minutes. Pat off excess oil with paper towels and serve hot.

4 servings

Squid Saute

 3 pounds squid, cleaned and cut into rings

2 tablespoon parsley, chopped

4 tablespoons olive oil

4 cloves garlic, minced

Salt and pepper to taste

Saut� garlic in 1 tablespoon of the olive oil in a heavy frying pan over low heat until it is lightly browned. Increase heat to medium-high. Add the rest of the oil. When the oil is hot add the squid, parsley, salt and pepper.

Saute for 3 minutes. Serve hot.

4 servings

Octopus Recipes:

Boiled Octopus

2 pounds skinned octopus, cut into chunks

1 onion, chopped

1 clove garlic, chopped

4 tablespoons olive oil

1/4 cup celery leaves, chopped

1 tablespoon fresh parsley, minced

1 bay leaf

1 1/2 cups white wine

Juice of 1 lemon

Marinade

1 cup dry white wine

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon minced celery leaves

1 clove garlic, minced

juice of 2 lemons

Mix all marinade ingredients in a shallow, glass bowl. Pound the chunks of octopus with a meat mallet. Add to marinade, stirring to make sure all the octopus is coated in marinade, cover tightly and refrigerate for 24 hours.

In a large soup pot, heat the olive oil. Add onions and garlic and cook until tender. Add remaining ingredients. Bring to a boil, decrease heat and simmer for 2 to 2 1/2 hours adding water, a cup at a time if necessary.

Serves 4.

Stewed Octopus with Fennel

 1-1 1/2 pounds octopus, tentacles and body

1 tablespoon olive oil

1 large yellow onion, sliced in thin rings

2 tablespoons minced garlic

1 cup fennel bulb, sliced 1/2-inch thick, crosswise

1/2 cup white wine

2 tablespoons chopped, fresh parsley

2 anchovy fillets, chopped

Cut octopus tentacles and body into 1/2-inch slices. Blanch in salted water for 5 minutes and allow to cool in liquid, then drain.

 In a large saucepan, saut� onion, garlic and fennel in the oil until soft.

 Add octopus, wine, parsley and anchovy; cover and simmer for 40 minutes.

Serve hot in soup bowls.

4 servings

Creole Scallops

2 servings

1 lb Mixed or Jumbo Scallops

1 Tbs Margarine

1 Small onion, chopped

1 Green pepper, chopped

1 Stalk of celery, chopped

1 lb can of Crushed tomatoes

1 Package Herb/Garlic Lipton Recipe Secrets soup mix

Hot cooked rice

1. Place margarine, onion, green pepper, and celery in a pan and saute until soft.

2. Add can of tomatoes and Recipe Secrets package.

3. Cover and simmer for about 7 minutes.

4. Add scallops and cook until done.

5. Serve over a bed of hot cooked rice.

Scallops & Snow Peas

Yield: 4 servings

3/4 pound fresh or thawed bay scallops

2 tablespoons Kikkoman Soy Sauce

2 tablespoons dry white wine

4 teaspoons cornstarch

1/2 teaspoon sugar

3 small dried whole red chili peppers

1 tablespoon vegetable oil

1 medium onion, cut into 1-inch pieces

2 teaspoons slivered fresh ginger root

1/2 pound fresh snow peas, trimmed and cut diagonally in half

1-1/2 teaspoons Oriental sesame oil

Cook scallops in small amount of boiling water 30 seconds; drain. Combine soy sauce, wine, cornstarch, sugar and 3/4 cup water; set aside.

Cut each chili pepper open lengthwise, being careful not to cut all the way through; set aside.

Heat vegetable oil in hot wok or large skillet over medium heat; add chilies and stir-fry 30 seconds. Remove chilies.

Heat chili oil over high heat. Add onion and ginger; stir-fry 1 minute. Add snow peas; stir-fry 2 minutes longer. Add scallops, chilies and soy sauce mixture; cook and stir until sauce boils and thickens. Remove from heat and stir in sesame oil.

Serve immediately.

Oyster Recipes

Baked Oysters

2 servings

24 Select or Extra Select Oysters

1/2 cup Flour

1 tsp Salt

1/8 tsp Pepper

2 Eggs, slightly beaten

1/2 cup Butter or margarine, melted

6 Lemon wedges

1. Heat oven to 425�F. Grease a shallow baking pan with butter or margarine.

2. Mix the flour with the salt and pepper. Drain the oysters, dry them and roll in the flour mixture. Then dip them in the egg and roll in the flour again.

3. Arrange the oysters in the baking dish. Pour the butter or margarine over each oyster. Bake 10 to 15 minutes, or until the oysters are lightly browned, basting twice. Garnish with lemon wedges.

Broiled Breaded Oysters

2 servings

24 Extra Select Oysters

1 Egg

3 tsp Milk

1 tsp Salt

1/4 tsp Pepper

1 cup Fine dry bread crumbs

1/4 cup Melted butter or margarine

6 lemon wedges

1. Grease a shallow baking pan with margarine or butter. Drain the oysters and dry on paper towels.

Beat the egg with the milk. Add the salt and pepper to the crumbs, then dip each oyster first in the egg mixture then in the crumbs.

Arrange oysters in the baking pan and put a drop or two of butter or margarine on each.

Broil for 2 or 3 minutes 2 inches from the source of the heat. Remove the pan, turn the oysters, add more butter or margarine and broil until browned on top. Serve with lemon wedges.

Epicurean Cheesed Oysters

1 16 oz pkg Cheese-It Crackers

1/2 teaspoon paprika

1/4 teaspoon rubbed oregano

fat -- for deep frying

2 eggs

2 tablespoons water

1 pint oysters -- for deep frying

Crush crackers with rolling pin into very fine crumbs between waxed paper.  Mix with paprika and oregano and set aside. Beat eggs with water. Dip oysters into eggs and roll in crumbs. Lay on flat surface at least 30 minutes to set crust. Fry in moderately hot fat, 375 degrees, until crusty, about 4 to 5 minutes. Drain on paper towels. Garnish with lemon wedges and dill pickles. Serve with tartar sauce.

Serves 5.

Escalloped Oysters

Huntsville Heritage Cookbook - Junior League of Huntsville, AL

1/2 pound saltine crackers -- crushed,not rolled

1/4 pound butter

1 pint oysters -- drained

salt and pepper -- to taste

2 1/2 cups milk

1 cup heavy cream

2 slices bread

melted butter

paprika

Butter bottom and sides of an 8x12x2 1/2-inch baking dish. Add layer of crackers, layer of oysters, lightly season and dot with butter. Repeat with crackers and oysters. Add 1 cup milk, 1/2 cup cream, season and dot with butter. Add layer of remaining crackers, topped with 1 cup milk and 1/2 cup cream. Melt any remaining butter in 1/2 cup milk and pour over mixture. Trim crusts from bread. Cut each slice into quarters, then halve each quarter to get 8 triangles per slice. Dip each triangle in melted butter and place 1 1/2 inch apart over top of casserole, with point standing up. Sprinkle with paprika. Refrigerate overnight. Bake 40 to 50 minutes at 350 degrees.

Oyster Dressing

2 cups chopped onion

3 cups chopped celery

1 cup margarine

1 pint oysters in liquid -- drained & chopped

(reserve liquid)

4 cups herb-seasoned stuffing cubes

4 cups cornbread crumbs

1 cup pecans -- chopped

3 teaspoons sage

1 1/2 teaspoons thyme

salt and pepper -- to taste

3 cans chicken broth or homemade

Saute onion and celery in margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325 - 350 degrees for about 30 minutes. Remove foil and brown.

Oyster Pies

Voila! - Jean K. Durkee

6 tablespoons flour

3 tablespoons oil

3 tablespoons butter or margarine

2 ribs celery -- chopped

6 green onions -- chopped

1/2 bell pepper -- chopped

1 medium yellow onion -- chopped

1 clove garlic -- minced

2 tablespoons chopped parsley

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper

6 dozen oysters -- drain,reserve liquid

12 to 16 3" frozen unbaked pastry shells -- partially baked

In Dutch oven make a roux with flour, oil and butter. Cook over medium heat, stirring until golden brown. Add celery, green onions, bell pepper, onion, garlic, and parsley. Saute until vegetables are wilted. Add salt, pepper and oyster liquid. Cook slowly until very thick. Drain oysters on paper towels and cut in half. Add to mixture and simmer 5 minutes or until edges curl. If oysters thin mixture too much, remove oysters with slotted spoon, and reduce liquid over high heat until very thick again. Return oysters to sauce. Let cool before filling partially baked pastry shells. Pies can be refrigerated or frozen at this time and baked just before serving in a preheated 300 degree oven 20 minutes.

Yield: 12 - 16 pies.

Oysters Casino

36 oysters -- freshly opened

3 slices bacon

1/2 cup green onion -- minced

1/4 cup green pepper -- minced

1/4 cup celery -- minced

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

2 drops Tabasco sauce

Preheat oven to 400 degrees F. Place two drained oysters on the deep half of one shell. Arrange filled oyster shells on a layer of rock salt in one large baking pan or six individual shallow casseroles. In a skillet cook the bacon until crisp, remove from pan, drain and crumble. To the bacon fat add the onion, green pepper and celery and cook until almost tender. Season with lemon juice, Worcestershire sauce and Tabasco. Spoon the mixture on the oysters in the shells and top with the crumbled bacon. Bake 10 minutes.

Oysters Rockefeller

1 pound butter

1 rib celery -- finely chopped

2 bunches scallions -- finely chopped

1 bunch parsley -- fine chopped

3 tablespoons Worcestershire sauce

1 teaspoon Tabasco

1/2 to 3/4 cup Herbsaint or Pernod

1 1/4 cups seasoned bread crumbs

48 Oysters in their shells

Rock salt

Melt the butter in a large skillet and add the celery, scallions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco.

Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs; cook for 5 minutes more.

Remove the pan from the heat and transfer the mixture to a bowl.

Chill in the refrigerator for 1 hour, until cold but not firmly set. Using an oyster knife, pry open the oyster shells then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell. Heat oven to 375 degrees F. Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster, then bake in a 375 degree oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.

Makes 8 servings.

Smoked Oyster Dip

1 8 oz pkg cream cheese -- softened

2 tablespoons mayonnaise

1 teaspoon lemon juice

1/4 teaspoon garlic salt

1 dash Tabasco sauce

1/2 cup chopped ripe olives

1 9 oz can smoked oysters -- drained and chopped

Combine cream cheese, mayonnaise, lemon juice, garlic, salt, and hot sauce in a small bowl. Mix until well blended. Fold in olives and smoked oysters.

May be covered and refrigerated for up to 3 days.

since 1/30/08