Extreme Cuisine

4 tablespoons virgin olive oil

1 medium red onion, cut into — 1/8th-inch julienne

2 pounds fresh Prince Edward Island mussels, — scrubbed and=

debe 1 tablespoon crushed red pepper

1/4 cup dry white wine

1 cup basic tomato sauce

1 bunch mint leaves, approximately — 1/2 cup packed

Press sheets of black pasta through the chitarra and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch sautJ pan, heat olive oil until smoking.
Add onion and cook until softened, about 3 minutes.
Add mussels, pepper and white wine.
Cover and cook until mussels have just opened, about 2 minutes.
Add tomato sauce and bring to boil.
Meanwhile, drop pasta in boiling water and cook until tender, about 1 minute.
Drain well and toss into pan with mussel mixture.
Add mint leaves, toss pasta to coat and serve.

1/4 c Olive oil

1/4 ts Fresh garlic

1/4 ts Onion salt

1/4 ts Celery salt

1/4 ts Black pepper

1/4 ts Sweet basil

1/8 ts Ginger

Mushroom Onions Green peppers Cherry tomatoes Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcook While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.

Bon Apetit !

1 T Olive oil

1/8 t Crushed red pepper flakes

4 T Parsley, finely chopped

1 t Mint leaf, crumbled

3/4 lb Shrimp, shelled, deveined

1 T Brandy

3 ea Garlic cloves, chopped fine

2 c Fresh tomatoes, chopped,

-peeled, seeded 1 t Leaf basil, crumbled

1/4 c Bottled clam juice

1 lb Mussels in shells, scrubbed

-and de-bearded 1 lb Penne

1 ea Lemon rind, grated

Saute garlic and pepper flakes in olive oil, until garlic just begins to color, 2-3 minutes.
Add tomatoes, parsley, basil, and mint and bring to a boil.
Lower heat, cover and simmer for 10 minutes.
Add clam juice and shrimp, cover; cook over low heat for 2 minutes, stirring once.
Add mussels and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink and mussels open. Carefully remove mussels form sauce.
Cook Penne al dente, drain and place in warm serving bowl; top pasta with hot sauce, stir to mix well.
Place mussels on top.
Garnish with chopped parsley and lemon rind.

2 c Dry white wine

2 Bay leaves

1 tb Chopped fresh thyme

1 pn Powdered saffron

1 pn Cayenne pepper

2 lb Mussels, scrubbed,

-debearded 3 tb Butter

1/2 c Chopped shallots

1 tb Chopped garlic

2 tb All purpose flour

1/3 c Whipping cream

1/3 c Chopped fresh parsley

2 tb Pineau des Charentes OR

3 tb White grape juice plus

-1 1/2 T Cognac or other -brandy

Combine first 5 ingredients in large Dutch oven over high heat. Boil 3 minutes.
Add mussels.
Cover and cook until mussels open, about 4 minutes.
Remove from heat.
Using slotted spoon, transfer mussels to serving bowl, discarding any that do not open cover and keep warm.
Reserve cooking liquid.
Melt butter in heavy large skillet over medium heat.
Add shallots and garlic and saute 3 minutes.
Add flour and stir 1 minute.
Whisk in reserved cooking liquid.
Boil until reduced to 3/4 cup, about 7 minutes.
Whisk in cream and parsley.
Reduce heat to mdium and simmer until liquid is reduced to 1 cup, about 3 minutes.
Mix in Pineau des Charentes. Season with salt and pepper.
Pour sauce over mussels and serve. From the Poitou, Charentes & Bordeaux regions of France.
Bon Appetit/May 94 Typed by Didi Pahl

-lobster, cooked 1 lb Shrimp

1 Dozen or more small clams

1 qt Mussels

1 One and a half pound chicken

1 ts Oregano

2 Peppercorns

1 Clove garlic, peeled

1 1/2 ts Salt

6 tb Olive oil

1 ts Vinegar

2 oz Ham, cut in thin strips

1 Chorizo (hot Spanish

-sausage), sliced 1 oz Salt pork, finely chopped

1 Onion, peeled and chopped

1 Green pepper, seeded and

-chopped 1/2 ts Ground coriander

1 ts Capers

3 tb Tomato sauce

2 1/4 c Rice, washed and drained

4 c Boiling water

1 ts Saffron

1 cn Peas, drained

1 cn Pimientos

Remove meat from the lobster.
Shell and devein shrimp.
Scrub mussels and clams.
Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het.
Add ham, chorizo, salt pork, onion, green pepper, coriander and capers.
Cook ten minutes over low heat.
Add tomato sauce and rice and cook 5 minutes.
Add boiling water, saffron and shrimp.
Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.
With a large spoon, turn rice from top to bottom.
Add lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their shells open.
Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish.

1/4 c Olive oil

4 lb Chicken pieces

1 lg Onion; diced

3 Red bell peppers; diced

5 c Chicken stock

-OR low-sodium chicken broth 1 tb Minced garlic

3 c Short-grain rice

2 ts Salt

1 ts White pepper

1/2 ts Saffron

3 lb Plum tomatoes

- peeled, seeded &amp chopped 16 lg Shrimp

16 Clams

16 Mussels

Lemon wedges for garnish HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring.
Meanwhile, bring the chicken stock to a boil in a separate pot.
When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper.
Stir to coat the rice with the oil.
Add the stock and the saffron.
Add the tomatoes.
Replace the chicken pieces, cover and cook for 25 minutes.
Add the shrimp and cook another 10 minutes.
If the pot has gotten too dry, add a little water or more stock.
Add the clams and mussels and cook until they open.
Remove from the heat and serve from the casserole.
Accompany with lemon wedges.
~–

2 tablespoons olive oil

2 tablespoons chopped garlic

2 tablespoons fresh lemon grass minced

2 tablespoons dried chiles de arbol

1/2 head napa cabbage

1 cup dry white wine

1 cup clam juice

1/4 cup fresh lime juice

Salt and fresh ground pepper 32 mussels — washed and debeared

1/4 cup chopped cilantro

Heat the olive oil in a medium stockpot over medium high heat. Add the garlic, lemon grass, and chiles and saute for 2 minutes. Add the cabbage and cook until almost wilted.
Add the white wine and reduce by half.
Add the clam and lime juice and bring to a boil, season with salt and pepper to taste.
Add the mussels and cook until opened.
Remove from the heat and add the cilantro.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HˇA15

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

2 tb Olive oil

3 Shallots chopped

- or green onions 1 t Grated lemon rind

1/2 ts Red chili pepper flakes

2 tb Parsley, chopped

12 lg Shrimp or prawns

12 Scallops

1/2 c White wine

2 lb Mussels

28 oz Tomatoes, canned

1/4 c Basil, fresh, shredded

1 lb Linquini

Serve pasta and sauce in a large bowl on the table and let people help themselves.
Vary the seafood according to your tastes. If you prefer a vegetarian version, saute mushrooms and peppers instead of seafood and add into tomato sauce.
Grated parmesan is traditionally not offered with seafood dishes.
1.
In a large skillet, heat olive oil on medium-high heat.
Add shallots and

garlic.
Saute for 1 minute or until softened slightly, then add lemon rind, parsley, shrimps and scallops.
Saute together until shrimps just turn pink and scallops are translucent, about 1-2 minutes.
Remove with a slotted spoon from skillet.
Season with salt and pepper.
2.
Add white wine to skillet, bring to boil and add mussels.
Cover and

steam mussels until they open, about 3 minutes.
Remove mussels from skillet and reserve with shrimps and scallops.
Discard any mussels that do not open.
Remove mussel meats from half the mussels, leaving remainder in their shells.
3.
Meanwhile drain tomatoes and chop, reserving juice.
Add tomatoes, juice

and chili flakes into skillet and bring to boil.
Stir in 2TB basil and simmer for 10 minutes to combine flavours.
Season with salt and pepper.
Sauce can be made ahead to this point.
4.
When ready to serve: bring a large pot of salted water to boil.
Add

pasta and cook until al dente, about 10-12 minutes.
Drain well. 5.
Return seafood to sauce, sprinkle with remaining basil then reheat.
Toss

with pasta and serve.

2 c White wine

2 tb Lemon juice

1 sm Onion,chop

1 Bay leaf

2 tb Garlic,chop

8 Cilantro sprigs

2 lb Mussels,med,clean

4 oz Rice noodles/vermicelli

2 tb Oil

2 sm Serrano chilies,crush lightl

1 tb Lime zest,grate

1 tb Garlic,chop

1 tb Gingerroot,mince

2 c Bok choy,chop

8 Scallion,slice thin,seperate

2 c Clam juice

1 c Water

2 tb Lime juice

2 tb Fish sauce

1 tb Soy sauce

1 ts Sugar

2 tb Cilantro,chop

In large pot w/lid, combine wine, lemon juice, onion, celery, bay leaf, garlic & cilantro sprigs.
Boil, add mussels, cover & steam til they open, 3-4min.
(Don’t overcook; they get a second cooking

late) Remove mussels w/slotted spoon & cool.
Strain liquid through srainer lined w/several layers of cheesecloth.
sholud be 3cups.
Break up noodles, cover w/hot water & soak, 10-15min.
In heavy pot, heat oil.
Add crushed chilies, zest, remaining garlic & ginger.
Saute til tender, 1-2min; don’t let ingredients brown.
Add bok chou & white parts of scallion & cook another 3-4min, stir occasionally.
Add clam juice, water, lime juice, fish sauce, soy sauce, sugar & strained mussel broth. Bring to simmer.
While heating, remove mussels from shells ( reserve anu juice, strain & add liquid to soup; add mussels. Simmer another 2-3min, garnish w/cilantro & scallion greens. Source: Fine Cooking, Feb/Mar’96,pp33

——————————PHILLY.INQUIRER—————————— 2 ts MINCED GARLIC

1/3 c VIIRGIN OLIVE OIL

1 pn RED PEPPERS

1 c OF CANNED CHOPPED DRAINED PL

TOMATOES IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING

1 pound spaghetti

1 tablespoon extra virgin olive oil

8 anchovy filets; oiled packed — oil reserved

drain and chop filets 2 garlic cloves — minced

29 ounces canned crushed tomatoes in puree

1/2 cup mediterranean black olives — pit and chop

then measure 2 tablespoons bottled capers — rinsed

and coarsely chopped if large 1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 pound medium shrimp — peeled and deveined

1.
Bring a large pot of slightly salted water to a boil over high heat.
Add the spaghetti and cook, stirring occasionally, until barely tender.

2.
While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat.
Add the garlic and cook, stirring often, until golden, about 1 minute. Add the anchovy filets and stir until they dissolve into paste, about 1 minute.

3.
Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer.
Reduce heat to low and simmer for 5 minutes.
Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.

4.
Drain the pasta and return to the pot.
Add the shrimp sauce and mix well.
Transfer to a warmed, large serving bowl.
Serve immediately.

*Recipe from Simply Shrimp: 101 Recipes for Everybody’s Favorite Seafood by Rick Rogers, photographs by Jennifer Levy (Chronicle Books) reviewed by http://www.suntimes.com/output/cookbook/shrimp.html

Notes: This dish is a hearty meal in itself.
The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.

8/30/98 kitpath@earthlink.net

24 (about 1 kg) large mussels

2 tb Oil

1 sm Onion, finely chopped

2 ts Finely chopped fresh ginger

1 Clove garlic, crushed

1 Stem fresh lemon grass,

-finely chopped 1 ts Shrimp paste

500 White fish fillets, chopped

1 Egg white

1 tb Cream

1 tb Chopped fresh basil

2 sm Fresh red chillies, sliced

Picked up a couple of new mussel recipes from the Ozzie books Mark brought.
This on is from a book on Thai cooking and looks outrageously good.
The stuffing is molded onto a shell and garnished with an “x” of hot red chili strips.
1: Scrub mussels remove beards.
Place mussels in pan, cover with

cold water, bring to boil, simmer, covered, for about 3 minutes until mussels begin to open.
Drain mussels, rinse under cold water; drain well.
Remove and discard top shell from each mussel.
2: Heat oil in pan, add onion, ginger, garlic and lemon grass, cook,

stirring, until onion is soft.
Add paste, cook, stirring, for 1 minute cool.
3: Blend or process fish, egg white and cream until smooth.
Combine

fish mixture, onion mixture and basil in bowl; mix well, Spoon mixture onto mussel in shells, smooth surface, top with chilli.
4: Just before serving, place mussels in bamboo steamer in single

layer.
Cook, covered tightly, over pan of boiling water, for about 3 minutes or until fish mixture is cooked through.
Makes 6 servings.
Mussels can be prepared a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Not suitable.
From “Easy Thai-style Cookery″, Edited by Maryanne Blacker, The Australian Women’s Weekly Home Library, 1991.
ISBN 0-94912833-3 Posted by Stephen Ceideberg; August 9 1993.

1 ts Olive oil

1 lb Carrots, peeled and coarsley

-chopped 3 c Coarsely chopped onion

3 c Coarsely chopped green

-bell pepper 3 tb Finely chopped garlic

1 1/2 lb Mushrooms, sliced

8 c Peeled and coarsely chopped

****OR**** (see next line) 2 ea 28 oz cans plum tomatoes

-with basil, chopped 1 ea 6-oz can tomato paste

2 c Dry red wine **OR** 1 c each

-dry red and marsala 3 c Beef broth

1 Lemon, thinly sliced

1 1/2 c Finely chopped fresh

-italian parsley 1/4 c Shredded fresh basil

1 tb Dried oregano

Salt and pepper 1 lb Swordfish, cut in 2″ pieces

3 ea Lobsters, about 1 1/2 lb.

-each, cut into pieces 24 Hard-shell clams, scrubbed

1 lb Mussels, scrubbed and

-debearded 1 1/2 lb Cod, cut in 2″ pieces

1 lb Large shrimp, shelled

-and deveined In a very large kettle, heat the oil over medium heat.
Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.
Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 20-25 minutes.
Add the swordfish and lobster and simmer, covered, for 15 minutes.
Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.

2 lb Fresh mussels

1 Lemon

3 tb Fish sauce Nuc-Mam

Vietnamese (or Thai) 1 ts Sugar

2 Dried hot red pepper

Grind to pasteor 1t powder 2 Cloves garlic

2 tb Water

1.
Clean and scrub the mussels as shown in class.

2.
While mussels are draining, prepare sauce: Blend garlic and red peppers

into a paste.
Add juice of 1 lemon, 3 tb fish sauce, 1 tb sugar, and finally, 2 tb water.
3.
Preheat broiler.

4.
Place clean, dry mussels in a single layer on a baking sheet.

5.
Broil mussels just until they are all open and aromatic.

6.
Remove from broiler and serve with rice.
Dip mussels into sauce to eat.