~ Waterford Crystal Shamrock
- Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6-8 minutes, or until mussels open. Discard any that do not open.
- To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley & serve with a wedge of lemon and slices of bread to sop up the juice.
~ until fresh basil is readily available, a good brand of store bought pesto (like Kirkland from Costco) is fine
1 large salmon fillet or 4 (6-oz) smaller fillets
juice of 1 lemon & zest
1 clove minced garlic
freshly cracked pepper
1/4 -1/2 cup pesto
1/4 cup toasted pine nuts
Rinse and pat salmon dry. Rub with lemon juice and minced garlic. Sprinkle with cracked pepper and lemon zest. Spread evenly with pesto and bake in preheated 450-oven for 13-15 minutes. Remove from oven and sprinkle with toasted pine nuts. Delicious served with oven roasted red skin potatoes.