Featured Cookbook

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1. Clam or Mussels Steamed with Fennel and Vermouth

2. Crab and Avocado Salad with Grapefruit Honey Dressing

Book Description

Acclaimed seafood expert and fanatic Leslie Glover Pendelton cracks the mysteries of cooking with shellfish and opens home cooks to a new wave of recipes and confidence in her innovative book SIMPLY SHELLFISH. Offering over 125 delectable recipes inspired from seas all around the world, each dish is heart-healthy and takes less than thirty minutes to prepare and serve. Pendelton also includes helpful preparation tips, and tells readers when and how to select the best shellfish.

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Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides

Authors: Leslie Glover Pendleton

Date: March 2006

ISBN: 0060735007

Publisher: Morrow Cookbooks

Hardcover

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Makes 4 servings as a first course or 2 as a main course

• 1/2 cup thinly sliced shallot or red onion

• 1 small fennel bulb sliced thin

• 1/2 teaspoon fennel seed

• 2 large cloves garlic, chopped

• 1/4 cup olive oil

• 1 cup vermouth

• 1 teaspoon dried thyme

• 3 pounds live small hard-shell clams or mussels (live or frozen on the half shell)

1. In a large deep skillet or kettle cook the shallot, fennel bulb and seed, and garlic in the oil over moderate heat until softened, about 5 minutes.

2. Add the vermouth and thyme and boil for 2 minutes.

3. Add the mussels and increase the heat to moderately high. Cover and cook the mussels for 2 to 10 minutes, shaking the pan occasionally, until the mussels open.

More From This Book:

1. Clam or Mussels Steamed with Fennel and Vermouth

2. Crab and Avocado Salad with Grapefruit Honey Dressing

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