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Crab Cakes with Avocado Sauce

Crab Cakes with Avocado Sauce

| September 18, 2011 | 5 Comments

Delicate to handle, elegant and refined in taste, these crab cakes have just enough bread in them to hold together, with some mayonnaise added for moisture and flavor.

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Clam Fritters

Clam Fritters

| September 18, 2011 | 0 Comments

The little touch of tarragon gives these fritters a delicious, different taste.

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Mussels Poulette and Gratinee

Mussels Poulette and Gratinee

| September 18, 2011 | 0 Comments

This dish was on the menu of my aunt’s restaurant when I was a kid. Rich and flavorful, it was always a winner with her patrons.

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Shrimp Pane on Watercress

Shrimp Pane on Watercress

| September 17, 2011 | 6 Comments

For each serving, four shrimp are coated with puree and the resulting “patties” are breaded (pané means “breaded”), sautéed in oil with a dash of butter, and served on a watercress salad.

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Linguine with Clam Sauce and Vegetables

Linguine with Clam Sauce and Vegetables

| September 13, 2011 | 5 Comments

Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer.

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Lobster in Artichoke Hearts

Lobster in Artichoke Hearts

| September 10, 2011 | 0 Comments

Lobster and artichokes are two of my favorite foods, and I combine them in this elegant starter.

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