MUSSELS A LA CLAIRE
                               
In a large pot, heat a tbsp. or so of olive oil.  Add one chopped onion, and 3 cloves of minced garlic.  Sauté lightly until onion is translucent.  Add a large can of peeled tomatoes, chopped coarsely.  (Use over-ripened fresh tomatoes, if available).  Add a bay leaf, a few tblsps. chopped parsley, a chopped hot

pepper (if available), juice of one lemon, a half cup white wine.  Bring to a low boil.  Season with  salt, pepper, cayenne, a dash or two of hot sauce.  Continue to simmer until tomatoes are soft and the flavors blended. 
     Add a pound or so of fresh mussels and simmer for about 5 minutes until the shells open.   Enjoy with fresh crust bread, salad, and wine of your choice.  : )

                                          CRAB CAKES 
Use 12 oz. of fresh lump backfin crabmeat per 5 crabcakes, place in bowl three times the volume.  Take care to remove all shell particles.  For each 12 oz. crabmeat, add 1 cup of fresh white breadcrumbs moistened with 1/4 cup water and a tbsp. melted butter, 1/2 cup diced celery sauteed in a tbsp. butter, 1 egg, 1/4 cup chopped fresh parsley, a tbsp. freshly grated lemon

rind, 1/4 tsp. dried mustard, a dash of salt and pepper.  Blend  mixture well with fork.  Shape into cakes 4 inches across.  Dust with seasoned flour and sautee over medium heat until golden.  Serve with wedges of fresh lemon, a sprig of parsley, hollandaise sauce, fresh peas or green beans lightly buttered, baked potatoe,  fresh crusty bread, salad, and wine of your choice.  : )

                                 SHISHKABOB

Marinate 1.5 inch cubes of top sirloin, jumbo shrimp (shelled, but leave the tail on), mushroom caps, cherry tomatoes, wedges of green pepper & vidala onions in a marinade of:  1 cup olive oil, 3/4 cup wine vinegar, a tsp. salt,

3-4 cloves of freshly minced garlic, juice of one lemon, a dash of cayenne, a bay leaf, a tbsp. Worchestershire Sauce,  salt and pepper.
     Thread onto scewers, alterating beef cubes, onion, tomatoe, shrimp, pepper, and mushrooms.  Grill 4 inches from flame until beef is done to preference.  Serve with long grain and wild rice pilaf, tossed green salad and fresh crusty bread.   : )

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