Our Recipes

Ingredients: (Original recipe makes 2 servings)

2 tablespoons butter, 4 cloves garlic, minced, 1/2 teaspoon red pepper flakes, or to taste, 1 lemon, zested, 2 cups white wine, freshly ground black pepper to taste, 2 pounds mussels, cleaned and debearded, 1 cup chopped fresh flat-leaf parsley, 2 slices bread, grilled, 2 lemon wedges for garnish

Directions:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

Ingredients: (Original recipe makes 4 servings)

1 pound salmon fillets or steaks, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon dried dill weed, 2 tablespoons butter

Directions:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish.
• Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

Ingredients: (Original recipe makes 4 servings)

3/4 cup milk, 2 teaspoons salt, 3/4 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 teaspoon ground dried thyme, 4 haddock fillets, 1/4 cup butter, melted

Directions:

• Preheat oven to 500 degrees F (260 degrees C).
• In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
• Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Ingredients: (Original recipe makes 8 servings)

1 1/2 cups fat free milk, 1 (8 ounce) container fat free cream cheese, 2 cloves garlic, minced, 1 (26 ounce) can fat free condensed cream of mushroom soup, 1 cup chopped green onions, 1 cup sliced carrots, 1 (15.25 ounce) can whole kernel corn, undrained, 1 1/2 cups chopped potatoes, 1 teaspoon dried parsley, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground cayenne pepper, 1/2 pound shrimp, 1/2 pound bay scallops, 1/2 pound crabmeat, 1/2 pound calamari tubes, 1 (6.5 ounce) can chopped clams

Directions:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.