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Program #713

Vicky Murphy

Mussels Steamed in Wine

2 lbs. mussels, cleaned*
2 tablespoons butter
2 cloves garlic, smashed and peeled
1 medium sized onion, sliced
1/2 cup dry white wine
1 teaspoon salt
1/4 cup fresh parsley, chopped
Juice of one lemon

In a large pot over medium-high heat, melt the butter, then add the garlic and onion and cook, stirring just until the onion softens. Add the wine, lemon juice, salt and mussels. Cover the pot and turn the heat to high. Steam, shaking the pot frequently, until the mussels open, about 5 to 6 minutes. Add parsley and corn (optional) to mussels and stir to distribute. Spoon the mussels into a serving bowl, strain the liquid over them and serve with plenty of crusty bread. Serves 4 as an appetizer or 2 as a meal served over pasta.

*To clean mussels simply place then in a colander and rinse them well under running water. Discard any that have broken shells as well as any that do not close their shells tightly. You can shake them in the colander to see if they will close their shells.

Optional: Saute the kernels cut from 2 ears of corn along with the onion. Adds a different twist to the dish. Delicious!

Chilean Sea Bass a la Grecque

46 ounce Chilean sea bass fillets
Salt and pepper
cup flour, more if needed
2tablespoons olive oil
1small onion
3.4cloves garlic, minced or pressed
1-1/2 pounds tomatoes, chopped
cup lemon juice
2bay leaves
1teaspoon dry rosemary, crushed
1teaspoon dry oregano
cup feta cheese for garnish, optional

Rinse the fish with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned about one minute on each side. Transfer to a plate and set aside.

Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1-2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, salt and pepper and cook over high heat, stirring, for 3-4 minutes. Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8-10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta. Sprinkle two tablespoons of feta cheese over each fish portion, if desired.

Per Serving:
Calories 416
Total Fat 29 grams
Saturated Fat 5 grams
Cholesterol 43 milligrams
Sodium 134 milligrams
Carbohydrates 26 grams
Protein 21 grams
Omega 3 Fatty Acids 1 gram


John Adams, 2nd President of the USA

The preservation of liberty depends upon the intellectual and moral character of the people. As long as knowledge and virtue are diffused generally among the body of a nation, it is impossible they should be enslaved.
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