Show Tf E9 SS3PI KCtBS fcf CCStil llsll— ESSt JSZSt —Mrt Cza I LUKINS Who says you can’t cook up great seafood dishes at home ? Fish and shellfish are always delicious and healthful and they can be quick and easy too —all it takes are the right recipes Besides with so maty varieties readily available today in supermarkets as well its "fish markets" you have no reason not to prepare them often Ifyou’re not hooked yet let me add that manyfish and " shellfish ate now their quality and enhancing For instance availability mussels were once full of dirt lB9 fS9G& (Sd KCfeSI fflP I fZSfy" EfcsL fcisncsiESi m ' : ' “farm-raised- varieties Today ’s farm-raise- d immaculate beardless plump am and no bother to prepare And America’s Jam-raise-d catfish ismild moist and yoursfor the asking all year long For my d Catfish and "Chips" (the "chips" are onion rings not potatoes) I coat die fillets with a light beer batter then dip diem in homemade tartar stuice What else are we reeling in? Deep-Frie- Buttery sole meunitre— a classic Yummy grilled trout (What's spring without it?) Fabulous flounder that cooks in foil with vegetables and herbs in just 15 minutes A trendy skillet sea bass with onions and tomatoes In all a wide range of tantaliring dishes that will have you cooking fish like a pro! Ifyou buy mussels that are not - 4 pounds mussels 4 tablespoons unaaltad butter 1 teak (whit part only) washed wait patted dry and thinly attend - ?- dioed (14 Inch) fennel Mb 14 cup finely chopped ahcllotc 9 cupt caeded end diced (14 inch) 1 cup tomatoes 19 cup chopped flatlaaf parsley 1 tablespoon finely minoed gartio Salt and freahty ground black pepper to taata 1 cup dry white wlno farm-raise- d and have beards dm V remove die beards until you ’re ready to cook the mussels or the shellfish will die Most are Jam-raise-d Sb fust wash wett use shallow bowls to serve the mussels Always put an these days extra bowl on the table Jbr the empty shells : Scrub Ac mussel shells well with a stiff brash and rinse in several changes of cold water Just before Cooking pull off die beards and discard reserve mussels 9 Melt the butter in a large heavy noiueactive pot over medium beat Add the leek fennel and ' shallots cook stirring until wilted about 8 minutes' Add the and Season cook for minutes tomatoes 2 salt and with S parsley pepper garlic 4 Add the mussels and the wine and raise the heat to high Cover and cook shaking the pot occasionally until all the mussels have opened 6 to 8 minutes Discard any that do not open Serve I i ' - v immediately in shallow bowls wiA the vegetables and broth Serves 4 Per carving: SIS calories 9tg carbohyWttM 9Sg protein Wg fat 90mg cholostaroL nmmmGurmxsiEmMMmEimM:ro(msnmMMKmuaiEmo:riMsnmiMMtBtmKo&mmmaiiumBAnttmMirimnwianmnmuui 10 MAIIOM mTmiavaraAitGOODmascoouooerm‘TiamirruiacoouooemmauujaauoaisAnamussanDcimoMwmamamsnxKn r:L:jj i M OOOO s MIMOK MMAZM |