4 dozen mussels, in shells
1/2 tsp salt
1/4 tsp paprika
4 slices lean bacon, cut into 1 inch pieces
Vegetables, cut into 1 inch pieces (cherry tomatoes, baby zucchini or eggplant, peppers, onion, mushrooms or olives)
2 lemons, quartered
8 skewers

Select large, fresh mussels. Pry open with sharp knife; remove meat and season lightly with salt and paprika. Alternate bacon, mussel and vegetables until skewers are filled. Arrange skewers in shallow baking pan; place in preheated broiler compartment 3 below flame or element (or on barbecue). Broil 2 minutes on one side; turn and broil 2 minutes on the other side. Bacon should be crisp. serve piping hot on preheated individual plates. Garnish with lemon wedges and sprigs of herb. Serves 4.

2 lbs Island Gold Mussels
2 oz White Wine
1 clove Garlic
1 oz Onions

Preperation
Place wine, garlic, onions and mussels in saucepan, cook on high for 5 to 6 minutes or until mussels open. Serve with melted butter if so desired.

2 lbs Island Gold Mussels
2 tbsp Thai or Vietnamese fish sauce
2 cans Coconut Milk
2 tbsp Chopped Cilantro
2 tbsp Chopped fresh ginger
1 tbsp Red Curry Paste

Preperation
Heat coconut milk, fish sauce, ginger and curry paste at medium high until sauce thickens. Add mussels and cook 5 to 6 minutes or until mussels open. Stir mussels into sauce, then sprinkle with chopped cilantro. This makes 4 appetizers or two main courses if served with Asian noodles or steamed rice.

A new spin on a traditional dish - comfort food to be proud of. Also an excellent way to use leftover mussels - just remember to save the broth! A few mussel shells make a nice garnish.

4 - 5 pounds mussels, cook, shuck and reserve strained broth
2 tbsp olive oil
3 slices back or peameal bacon, diced
2 large onions, finely diced
1/4 cup flour
7 - 8 potatoes, diced
4 cups milk, heated
1 cup light cream or blend, heated
salt and pepper
1 green onion, thinly sliced to make green rings

In a large saucepan heat olive olive oil. Saute bacon until lightly browned. Add chopped onion; saute until transparent. Add flour. Stir to blend thoroughly with oil. Slowly add mussel broth, stirring until smooth and slightly thickened. Add potatoes and boil slowly, until cooked. Add heated milk, cream and mussels. Season with salt and pepper. Serve piping hot, garnish with green onion rings. Serves 8 - 10

Steam mussels in 1/2 cup (100ml) of water in a covered pot over high heat for 7 to 10 minutes or until shells are open and the meat is falling from the shell. Discard any mussel shells that did not open. Chopped carrots, celery, onion, garlic and/or wine or beer may be added to the water for additional flavor and color. Serve hot with a little melted butter. Meats may also be covered in broth and placed in a tight container and frozen for later use.

Picture a bowl heaping with steaming seafood in a rich golden broth. Mussels and clams nested in their shells, oysters for an added surprise. This is ideal for entertaining as you can prepare ahead to the stage where you add shellfish. Serving with fresh bread for soaking up the juice! Fewer than 10? Just adjust the amount of seafood. Freeze unused stock for later use.

3 oz (90ml) olive oil
1 1/2 pounds (750g) onions, diced
5 garlic cloves, minced
5 medium size leeks, white only, sliced
4 tomatoes, Large, ripe, seeded and chopped
1 cup (250ml) Dijon mustard
1 1/2 bay leaf
3/4 tsp (3.5 ml) dried thyme
1/4 cup (50 ml) chopped, fresh parsley
1/4 tsp (1 ml) dried rosemary
1/4 tsp ( 1 ml) dried fennel
1 Tbsp (15 ml) orange juice concentrate
OR 2 tsp (10 ml) grated orange rind
1 3/4 quarts (1.75 litre) fish stock
5 pounds mussels, in shell
40 fresh clams, in the shell
20 oysters, shucked, with liquor
salt to taste (omit if using prepared fish stock)
pepper to taste
20 tiny new potatoes, scrubbed and par-boiled
zest of orange for garnish

Saute onions, garlic and leek in olive oil until tender. Add tomatoes, Dijon mustard, spices, seasoning and orange juice concentrate. Simmer 5 minutes. Add fish stock, simmer 5 minutes and season with salt and pepper. (If preparing for less people divide stock and freeze unused portion for later use.)

Add drained potatoes. Simmer covered 5 minutes. Add shellfish. Simmer until mussels and clams open. Spoon into serving bowls, making sure everyone has some of each shellfish. Discard any mussels or clams that did not open Sprinkle with orange zest and serve with chunks of fresh bread. Serves 10.

Note: Other seafood such as white fish, lobster or shrimp may be added if desired.

24 Large fresh mussels
1/3 cup (75ml) dry white wine
1 tsp (75 ml) olive oil
2 medium cloves garlic, crushed
1/2 tsp (2 ml) dried thyme
1 tsp fresh lime juice
2 limes
salt and pepper to taste
1/4 cup (50 ml) each red and yellow pepper, finely diced
2 tbsp fresh coriander leaves, finely chopped

Place wine, oil, garlic and thyme in a large pot, cover with mussels and steam until shells open, 4 or 5 minutes. Remove from the broth and set aside, discarding any with unopened shells.

While cooking, quarter one lime. Remove stripes of zest from the other, and juice. Strain broth through a coffee filter. Over high heat reduce broth to 1/4 cup (50 ml). Add1 tsp lime juice and season with salt and pepper to taste. Cool to room temperature.

Discard top shell from each mussel and place them on the serving plates. Drizzle a little broth over each, sprinkle with diced pepper and coriander. Use lime or lemon zest and coriander leaves as garnish and serve with lime wedge. Serves 4

2 pounds Manila or other medium clams, scrubbed under running water
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 salt-packed anchovy
3 tablespoons chopped fresh Italian parsley
1 pound ripe Italian plum tomatoes, peeled, seeded, and finely diced
Salt to taste
Freshly ground black pepper to taste
3 tablespoons heavy cream
8 thin slices country-style bread, toasted and rubbed with garlic

Preperation
Soak the clams in 15 minutes in cold water to extract any sand. Drain and put in a large skillet, cover, and cook over medium heat for 5 minutes. Discard any unopened shells. Cool to room temperature.

Using a slotted spoon, remove the clams and strain the broth that will have seeped out of the shells.

Heat the oil in a skillet over low heat. Sauté the garlic, anchovy, and parsley for 6 minutes, stirring constantly. Add the tomatoes, clams, clam broth, salt, and pepper and mix until well blended. Cook for 10 minutes. Stir in the cream and cook until warmed through.

Divide the warm bread among four bowls, top with soup, and serve immediately.

5 cups water
3 dozen chowder (quahog) or cherrystone clams, scrubbed
5 slices bacon, finely chopped
1 large onion (12 ounces), finely chopped
2 large carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 pound all-purpose potatoes (3 medium), peeled and finely chopped
1/2 bay leaf
1-1/4 teaspoons dried thyme
1/4 teaspoon ground black pepper
1 can (28 ounces) plum tomatoes
2 tablespoons chopped fresh parsley
3/4 teaspoon salt

Preperation
In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clams; heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

In same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.

Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with side of spoon. Simmer 10 minutes longer.

Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.

Yield: about 12 cups or 12 first-course servings

Per serving: about 117 calories, 5g protein, 12g carbohydrates, 6g total fat (2g saturated), 12 mg cholesterol, 342mg sodium

1 pail large quahogs (10 quarts)
1/2 pound linquica or chourica (use chourica if you like things really hot)
4 large stalks of celery
3 to 4 small hot red peppers
2 medium onions
2 loaves white bread
4 to 6 dashes Tabasco Sauce

Preperation
Open quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice.

Grind quahogs, celery, onions, linquica and peppers.

Cut bread into small squares. Mix all ingredients, adding Tabasco, by hand in a large bowl. More bread may be necessary. The product should be not-too-dry, not-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread.

Scoop mixture onto the shell halves, mounding up to fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375*F (190*C) for 25 minutes. Small shells may take only 20 minutes.

These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 5 minutes.

This recipe yields enough for about 36 servings.

Olive oil
4 stalks celery, chopped small
2 medium onions, chopped small
5 medium potatoes, cubed
2 quarts and 1/2 cup water
3 small cans (4-ounce) tomato sauce
12 quahogs chopped, juice reserved
3 tablespoons oregano, parsley and basil
2 teaspoons garlic powder
2 teaspoons pepper

Preperation
Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes

1 lb. sea scallops, washed and drained
1/4 C. butter
1/4 C. finely chopped onion
1/4 lb. mushrooms, sliced
1/4 C. flour
Dash pepper
1 C. heavy cream (can use light cream)
1 C. grated Gruyere cheese
2 T. dry white wine
1/2 C. reserved court bouillon
1 T. chopped parsley

Preperation
In 1/4 cup hot butter in medium saucepan, sauté chopped onion and sliced mushrooms, stirring until tender. Remove from heat: stir in flour and pepper to blend well. Gradually stir in cream. Return to heat and bring to boil, stirring constantly. Reduce heat, stir frequently, until quite thick, about 4 to 5 minutes. Add Gruyere cheese and stir until melted. Remove from heat. Stir in white wine, 1/2 cup court bouillon and parsley. Add scallops and mix well. Divide into 6 scallop shells.