Category Archives: Recipes

Great summer day appetizer and alternative to the same old shrimp cocktail. Continue reading →

A 1390 English recipe attributed to the Master of the Cooks of King Richard II. Continue reading →

Ingredients: 4 tablespoons butter 1 tablespoon sliced celery 1 tablespoon sliced garlic 1 tablespoon sliced shallot 1 fresh bay leaf 2 sprigs thyme 1/2 teaspoon chili flakes 2 pounds mussels 4 ounces Gueuze (available at most large wine and beer … Continue reading →

Ingredients: 2 tablespoons butter or margarine 2 cups (500 grams) cooked and drained fresh steamed mussel meats 3 tablespoons dry sherry or Marsala 3 tablespoons cornstarch dissolved in 1 quart (1 liter) milk 2 egg yolks, beaten Salt, pepper, and … Continue reading →

This dish can be cooked at the table in a chafing dish or an electric frying pan. Ingredients: 2 tablespoons olive oil 1 medium-sized onion, minced 1 small clove garlic, minced 1/4 cup (40 grams) finely chopped green pepper 1 … Continue reading →

Ingredients: 36 fresh mushrooms, at least 2 inches (5 centimeters) in diameter. 1 large clove garlic, chopped 6 tablespoons butter or margarine 1 medium-sized onion, finely chopped 1 1/2 cups (180 grams) fine dry bread crumbs 1 cup (250 grams) … Continue reading →

Ingredients: 2 cups (500 grams) cooked and drained fresh steamed mussels 3 tablespoons lemon juice 3 tablespoons olive oil 1 tablespoon minced parsley 1/4 teaspoon crumbled basil Freshly ground black pepper Batter (recipe follows) Salad oil for deep-frying Seafood or … Continue reading →

In Hawaii appetizers are called Pupus. Many are Oriental in character, as this one is. 2 cups (500 grams) cooked or fresh steamed, chopped, and drained  mussel meats. 2 green onions, finely chopped 1/2 cup (100 grams) finely chopped and … Continue reading →

To steam mussels, bring a cup or two of water or white wine to a boil in a large pot or steamer, add the mussels, and cover. When the steam begins forcing its way out from beneath the lid, lower the … Continue reading →

Ingredients: 3 tablespoons butter or margarine 3 tablespoons flour 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce Hot-pepper sauce to taste 1 1/2 cups (180 grams) finely chopped celery 2 cups (5 deciliters) all-purpose cream or half-and-half 2 cups (500 … Continue reading →