Conference turris::cooks

                               Seafood Lasagne

12 lasagne noodles 				1/4 cup flour
1 cup chopped onions				1/4 cup butter
2 Tb butter					2 cups milk
8 oz cream cheese				2/3 cup dry white wine
1 1/2 cup cottage cheese or ricotta		1 lb cooked shrimp, cut
1 egg				   		   half lengthwise
2 tsp basil					7 1/2 oz. crabmeat
1/2 tsp salt					1/4 cup Parmesan
1/8 tsp pepper					1/2 cup Cheddar, grated
						 or 2 cups shredded mozzarella

Cook noodles as directed; drain. Put 2 layers of 3 noodles each on the 
bottom of a greased 9x13 pan. Saute onions in butter until soft. Blend in
cream cheese. Add cottage cheese, beaten egg, basil, salt and pepper. Mix
thoroughly. Set aside. Make a white sauce with butter, flour and milk. 
Mix in the wine, then the shrimp and crabmeat. Reserve some shrimp for
garnish if desired.    
Spread half the cream cheese mixture over the noodles in the pan. Top 
with 1/3 of the mozzarella, if used. Spread half the sauce over the cream 
cheese layer.  Repeat noodles, mozarella, cream cheese mixture and sauce. 
Sprinkle Parmesan on top and bake for 45 minutes at 350. 
Top with cheddar or remaining mozarella -bake until cheese is melted. 
Garnish with reserved shrimp and parsely.

P.S. I've used 1/2 pound shrimp and 1/2 pound scallops with success. Saute
the scallops in the wine -- then use the wine in the white sauce. 
    

Stir fry veggies to your preference, then add fresh scallops and 
continue cooking just until the scallops are white..add your
favorite stir-fry sauce or just a dash of tamari and serve with
steamed rice....delicious!!

    this also works well with crab/lobster or with those
    "sea legs" (pseudo crab) things they've come out with.
    If you can find the "salad style sea bits" then you
    don't even have to cut them up.
    
    Or shrimp, if you're rich....
    
    --Louise

Here are several shellfish recipes from the Healthy living channel:


    Mussels Marinara 
    Creole Oyster Po' Boy 
    Creole Mayonnaise 
    Pasta Shells With Seafood-Tomato Sauce 
    Spanish Shellfish 
    Italian Seafood Salad 
    Moules Mariniere 
    Fettuccine With Mussels and Mushrooms 
    Linguine With Clam Sauce 

   

 Mussels Marinara

    1 tablespoon olive oil 
    1 cup finely chopped onion 
    3 garlic cloves, minced 
    2 cups chopped tomato 
    1/2 cup dry white wine 
    1/3 cup chopped fresh flat-leaf parsley 
    2 tablespoons chopped fresh basil 
    1/2 teaspoon salt 
    1/2 teaspoon black pepper 
    1/4 teaspoon crushed red pepper 
    2 bay leaves 
    5 pounds fresh mussels, scrubbed and debearded (about 100
    mussels) 
    5 cups hot cooked linguine (about 10 ounces uncooked pasta) 
    Basil sprigs (optional) 

            Directions: Heat oil in a large stockpot over
 medium-high heat. Add onion and garlic; saute 3 minutes. Add tomato
 and next 7 ingredients (tomato through bay leaves); cook over medium
 heat 5 minutes. 

 Add mussels; cover and cook 10 minutes or until mussels open. Discard
 bay leaves and any unopened shells. Remove mussels with a slotted spoon,
 and divide into 5 individual shallow bowls. Spoon tomato mixture over
 mussels. Serve over linguine. Garnish with basil sprigs, if desired. Yield: 5
 servings (serving size: about 20 mussels, 1/2 cup sauce, and 1 cup pasta). 

 Nutritional Info: CALORIES 305 (17% from fat); PROTEIN 16g; FAT
 5.6g (sat 0.9g, mono 2.5g, poly 1.2g); CARB 47.6g; FIBER 4.1g; CHOL
 20mg; IRON 5.8mg; SODIUM 451mg; CALC 56mg

   

 Creole Oyster Po' Boy

 New Orleans legend says this sandwich was brought home by
 mischievous husbands to placate their wives, so it was nicknamed "The
 Peacemaker"

    1/3 cup cornmeal 
    1/3 cup dry breadcrumbs 
    1/2 teaspoon garlic powder 
    1/4 teaspoon salt 
    1/4 teaspoon ground red pepper 
    1/4 teaspoon black pepper 
    2 tablespoons low-fat buttermilk 
    1 egg white 
    2 (10-ounce) containers standard oysters, drained 
    Vegetable cooking spray 
    1 (1-pound) loaf French bread (about 16 inches long) 
    Creole Mayonnaise 
    2 cups thinly sliced iceberg lettuce 
    24 thin tomato slices 

 Directions: Combine first 6 ingredients (cornmeal through black pepper)
 in a bowl; stir well. Combine buttermilk and egg white in a bowl; stir well.
 Dip oysters in buttermilk mixture, and dredge in cornmeal mixture. Coat
 a large nonstick skillet with cooking spray, and place over medium heat
 until hot. Add oysters, and cook 3 minutes on each side or until browned.
 Cut bread loaf in half horizontally, and spread Creole Mayonnaise evenly
 over cut sides of bread. Arrange lettuce and tomato slices over bottom half
 of loaf; top with oysters and top half of loaf. Cut loaf into 8 pieces. Serve
 immediately. Yield: 8 sandwiches.

 Nutritional Info: CALORIES 285 (15% from fat); PROTEIN 11.5g; FAT
 4.8g (sat 1.3g, mono 0.8g, poly 2.2g); CARB 46.3g; FIBER 2.6g; CHOL
 35mg; IRON 6.1mg; SODIUM 655mg; CALC 74mg

   

 Creole Mayonnaise

    1/4 cup reduced-fat mayonnaise 
    1 tablespoon minced green onions 
    1 tablespoon minced fresh parsley 
    2 teaspoons sweet pickle relish 
    2 teaspoons Creole or other coarse-grained mustard 
    1 teaspoon capers 
    1/2 teaspoon hot sauce 

 Directions: Combine all ingredients in a bowl; stir well, and set aside.
 Yield: 1/3 cup (serving size: 2 teaspoons). 

 Nutritional Info: CALORIES 24 (60% from fat); PROTEIN 0.1g; FAT
 1.6g (sat 0.5g, mono 0g, poly 1g); CARB 2.2g; FIBER 0.1g; CHOL 0mg;
 IRON 0.1mg; SODIUM 136mg; CALC 1mg

   

 Pasta Shells With Seafood-Tomato Sauce

 Sea scallops are also bivalves and are available fresh in the
 winter. 

    2-1/2 pounds small fresh clams, scrubbed (about 45 clams) 
    3/4 pound fresh mussels, scrubbed and debearded (about 10
    mussels) 
    2 tablespoons cornmeal 
    Vegetable cooking spray 
    2 tablespoons olive oil 
    3 cups chopped onion 
    2 cups diced green bell pepper 
    4 garlic cloves, mince 
    1/2 cup chopped fresh parsley 
    1/2 cup dry red wine 
    1/2 teaspoon salt 
    1/2 teaspoon pepper 
    1/4 teaspoon dried rosemary, crushed 
    1/4 teaspoon dried thyme 
    2 (14-1/2 ounce) cans no-salt-added whole tomatoes, undrained
    and chopped 
    1 (8-ounce) bottle clam juice 
    1 (8-ounce) can no-salt-added tomato sauce 
    1 pound medium shrimp, peeled 
    1 pound sea scallops 
    10 cups hot cooked small pasta shells (about 1-1/4 pound uncooked
    pasta) 

 Directions: Place clams and mussels in a large bowl, and cover with cold
 water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
 Coat a large Dutch oven with cooking spray; add oil, and place over
 medium heat until hot. Add the onion, bell pepper, and garlic, and saute 5
 minutes.
 Add parsley and next 8 ingredients (parsley through tomato sauce); bring
 to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. 
 Add the clams, mussels, shrimp, and sea scallops, and stir well. Cover and
 cook over medium heat 8 minutes or until clam and mussel shells open
 and shrimp and sea scallops are done. Discard any unopened shells. Serve
 over pasta. Yield: 10 servings (serving size: 1 1/2 cups seafood mixture and
 1 cup pasta).

 Nutritional Info: CALORIES 386 (12% from fat); PROTEIN 27.1g; FAT
 5.2g (sat 0.7g, mono 2.3g, poly 1.2g); CARB 56.9g; FIBER 3g; CHOL 75mg;
 IRON 7.1mg; SODIUM 348mg; CALC 101mg

   

 Spanish Shellfish

 This is an impressive, yet easy, first course. It is typical of the
 kind of dish you might see in tapas bars in Spain. 

    1/4 cup dry sherry 
    1/8 teaspoon saffron threads, crushed 
    Vegetable cooking spray 
    3/4 cup julienne-cut red bell pepper 
    1/2 cup chopped onion 
    1/4 cup diced low-sodium 96%-fat-free ham 
    2 garlic cloves, minced 
    1/3 cup canned crushed tomatoes 
    1 tablespoon chopped almonds, toasted 
    1/4 teaspoon salt 
    1/4 teaspoon pepper 
    12 small fresh clams (about 10 ounces), scrubbed 
    12 fresh mussels (about 1/2 pound), scrubbed and debearded 
    12 medium shrimp (about 1/4 pound), peeled and deveined 
    1 tablespoon chopped fresh parsley 

 Directions: Combine sherry and saffron; set aside. Coat a large skillet
 with cooking spray; add bell pepper, onion, ham, and garlic, and saut� 4
 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring
 to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. 
 Add mussels; cover and simmer 3 minutes. Add shrimp; cover and
 simmer an additional 5 minutes or until shells open. Discard any
 unopened shells. Sprinkle with parsley. Yield: 4 servings (serving size: 3
 clams, 3 mussels, 3 shrimp, and 1/4 cup tomato mixture). 

 Nutritional Info: CALORIES 93 (24% from fat); PROTEIN 11.1g; FAT
 2.5g (sat 0.3g, mono 0.9g, poly 0.6g); CARB 6.5g; FIBER 1.1g; CHOL
 54mg; IRON 2.9mg; SODIUM 329mg; CALC 45mg

   

 Italian Seafood Salad



    1 large red bell pepper 
    1/4 cup dry white wine 
    16 small fresh clams (about 13 ounces), scrubbed 
    16 fresh mussels (about 10 ounces), scrubbed and debearded 
    12 medium shrimp (about 1/4 pound), peeled and deveined 
    2 tablespoons chopped fresh flat-leaf parsley 
    1-1/2 tablespoons fresh lemon juice 
    1-1/2 teaspoons extra-virgin olive oil 
    1/4 teaspoon salt 
    1/8 to 1/4 teaspoon dried rosemary, crushed 
    1/8 teaspoon pepper 
    4 medium pitted ripe olives, halved 
    4 pitted green olives, halved 
    1 garlic clove, crushed 
    4 (1-ounce) slices Italian bread, toasted 
    Lemon wedges (optional) 
    Parsley sprigs (optional) 

 Directions: Cut bell pepper in half lengthwise; discard seeds and
 membranes. Place pepper, skin side up, on a foil-lined baking sheet;
 flatten with hand. Broil 10 minutes or until blackened. Place bell pepper in
 a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel
 pepper. Cut bell pepper into julienne strips; set aside.
 Bring wine to a boil in a large skillet. Add clams, mussels, and shrimp;
 cover, reduce heat, and simmer 5 minutes or until the shells open. Discard
 any unopened shells. Remove shellfish with a slotted spoon, and set aside.
 Reserve 1 tablespoon cooking liquid; discard remaining liquid. Remove
 meat from 12 clam and 12 mussel shells; discard shells. Set aside
 remaining 4 clams and 4 mussels in shells. Cut peeled shrimp in half
 lengthwise.
 Combine clams, mussels, shrimp, reserved cooking liquid, bell pepper,
 parsley, and next 8 ingredients (parsley through garlic) in a bowl; toss
 well. Cover and chill at least 2 hours. Let stand at room temperature 20
 minutes before serving. Serve with toasted bread slices and remaining
 clams and mussels in shells. Garnish with lemon wedges and parsley
 sprigs. Yield: 4 servings (serving size: 1/3 cup salad, 1 clam, 1 mussel, and
 1 slice toast).

 Nutritional Info: CALORIES 164 (21% from fat); PROTEIN 11.6g; FAT
 3.9g (sat 0.6g, mono 2.1g, poly 0.7g); CARB 20.5g; FIBER 1.7g; CHOL
 47mg; IRON 4.2mg; SODIUM 481mg; CALC 42mg

   

 Moules Mariniere

 Moules means "mussels" in French, while mariniere refers to a sauce
 made with onions, white wine, and herbs. 

    2 cups dry white wine 
    1 cup finely chopped onion 
    1/3 cup chopped fresh flat-leaf parsley 
    1/2 teaspoon salt 
    1/2 teaspoon freshly ground pepper 
    4 thyme sprigs 
    3 garlic cloves, minced 
    2 bay leaves 
    5 pounds fresh mussels, scrubbed and debearded (about 100
    mussels) 
    1-1/2 tablespoons all-purpose flour 
    1-1/2 tablespoons margarine, softened 
    5 (1-ounce) slices French bread 

 Directions:Combine first 8 ingredients in a large stockpot; stir well. Add
 mussels; cover and cook over high heat 13 minutes or until mussels open,
 stirring well after 3 minutes. Discard thyme, bay leaves, and any
 unopened shells. Remove mussels with a slotted spoon, and divide into 5
 individual shallow bowls.
 Combine flour and margarine in a small bowl; stir well. Add flour mixture
 to wine mixture, stirring with a wire whisk until blended. Bring to a boil,
 and cook 8 minutes or until slightly thickened. Spoon wine mixture over
 mussels. Serve with French bread. Yield: 5 servings (serving size: about 20
 mussels, 3/4 cup sauce, and 1 slice bread).

 Nutritional Info: CALORIES 200 (24% from fat); PROTEIN 12.1g; FAT
 5.3g (sat 1g, mono 1.9g, poly 1.5g); CARB 25.5g; FIBER 1.7g; CHOL 20mg;
 IRON 4.3mg; SODIUM 654mg; CALC 49mg

   

 Fettuccine With Mussels and Mushrooms

    2 pounds fresh mussels, scrubbed and debearded (about 48
    mussels) 
    2 tablespoons cornmeal 
    3 cups sliced mushrooms 
    1-1/2 cups low-salt chicken broth 
    1 cup red bell pepper rings 
    1/2 cup chopped onion 
    1/2 cup thinly sliced carrot 
    1/2 cup dry white wine 
    1/2 teaspoon salt 
    1/2 teaspoon dried basil 
    1/2 teaspoon dried oregano 
    1/4 teaspoon black pepper 
    1/8 teaspoon crushed red pepper flakes 
    1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained
    and chopped 
    1 clove garlic, minced 
    4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) 
    1/4 cup chopped fresh parsley 

 Directions:Place mussels in a large bowl, and cover with cold water.
 Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
 Combine mushrooms and next 12 ingredients (mushrooms through
 garlic) in a large Dutch oven; bring to a boil. Reduce heat, and simmer,
 uncovered, 3 minutes. Add mussels; cover and cook over medium-high
 heat 3 minutes or until mussels open. Discard any unopened shells.
 Spoon the fettuccine into shallow bowls; top with mushroom sauce and
 mussels. Sprinkle with parsley. Yield: 4 servings (serving size: 1 cup pasta,
 1 1/2 cups mushroom sauce, 12 mussels, and 1 tablespoon parsley). 

 Nutritional Info: CALORIES 302 (10% from fat); PROTEIN 16.6g; FAT
 3.2g (sat 0.4g, mono 0.9g, poly 1.1g); CARB 52.6g; FIBER 4.3g; CHOL
 16mg; IRON 6.5mg; SODIUM 512mg; CALC 85mg

   

 Linguine With Clam Sauce

 Leaving the clams in their shells adds visual interest. 

    36 small fresh clams (about 2 pounds), scrubbed 
    2 tablespoons cornmeal 
    2 teaspoons olive oil 
    3 tablespoons chopped shallots 
    1-1/2 cups dry white wine 
    1/3 cup minced fresh flat-leaf parsley 
    1/2 teaspoon salt 
    1/4 to 1/2 teaspoon crushed red pepper 
    1/4 teaspoon black pepper 
    8 garlic cloves, minced 
    8 cups hot cooked linguine (about 16 ounces uncooked pasta) 
    4 lemon wedges 

 Directions:Place clams in a bowl; cover with cold water. Sprinkle with
 cornmeal; let stand 30 minutes. Drain and rinse. 
 Heat oil in a large nonstick skillet over medium-high heat. Add shallots;
 saute 2 minutes. Add wine, parsley, salt, peppers, and garlic; bring to a boil.
 Add clams; cover, reduce heat, and simmer 5 minutes or until shells open.
 Discard any unopened shells. Remove clams with a slotted spoon, and set
 aside.
 Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and
 top with clams. Serve with lemon wedges. Yield: 4 servings (serving size: 2
 cups pasta, 1/2 cup wine sauce, and 9 clams).

 Nutritional Info: CALORIES 429 (9% from fat); PROTEIN 16.4g; FAT
 4.4g (sat 0.6g, mono 1.9g, poly 1g); CARB 82.1g; FIBER 4.7g; CHOL 7mg;
 IRON 7.7mg; SODIUM 321mg; CALC 73mg 

    1 Tblspoon olive oil
    1 medium onion chopped coarsley
    2 carrots julliened (so they look like potato sticks)
    2 Tblspoon dried parsley or a small bunch of fresh
    2 cloves garlic minced
    1/2 cup dry marsala or dry sherry
    3 very ripe and sweet tomatoes seeded peeled and chopped or 1 16 oz can
      Italian peeled tomatoes seeded and chopped
    2.5 cups of water
    salt and pepper to taste
    2 lb combination of one or more of the following fish (ratio not
    essential:
    shrimp, scallops, crabmeat, clams, mussels, baby squid, any variety
    whitefish, lobster etc.  (just about anything because this recipe varies
    with what is in season) along with any liquid of the fish.
    
    Saute onion, carrots, garlic, and parsley in the olive oil until
    carrots begin to soften.
    Add the wine and simmer until reduced by half.
    Add tomatoes and simmer for 15 minutes on medium heat.
    Add water and bring to a boil.
    Add all the fish at once with their liquid and reduce heat to a slow
    simmer. Cook for an additional 1/2 hour.
    Salt and pepper to taste, plenty of parmesean cheese, and fresh crusty
    Italian bread. It's a meal in itself. Succulent.