Baked Mussels

• 3 1/4 pounds fresh mussels in the shells, cleaned
• 3 cloves garlic, crushed
• 2 small shallots, finely chopped
• 1 handful fresh parsley, finally chopped
• 3 tablespoons fresh white bread crumbs
• salt and pepper to taste
• 7 tablespoons butter
• 1 lemon, juice squeezed
• fresh herb sprigs to garnish

Cook mussels in a saucepan of boiling water for about 8 minutes or until shells are open. Discard any mussels that do not open. Remove and discard half the shell of each cooked mussel, leaving the mussel in the other half and arrange them on a slightly greased baking sheet.

Preheat oven to 400 degrees. Place garlic, shallots, parsley and bread crumbs in a blender and blend until smooth and well mixed. Season to taste with salt and pepper. Spoon a little of the blended mixture onto each mussel. Melt butter in a saucepan, and then drizzle it over the mussels. Sprinkle lemon juice over the top. Bake for 8 minutes or until cooked and bubbling. Garnish with fresh herbs and serve.

Shrimp Rolls Recipe

Shrimp Rolls Recipe

• 4 catelli lasagna
• 1 340g (12oz) pkg frozen shrimp, shelled & deveined
• 50ml (1 1/4) cup minced celery
• 15ml (1tbsp) butter or margarine
• 50ml (1/4tsp) butter or margarine
• 50ml (1/4 cup) flour
• 1ml (1/4 tsp) salt
• 0.5ml (1/8 tsp) pepper
• 250ml (1 cup) chicken broth
• 175ml ( 3/4 cup) whipping cream
• 5ml (1 tsp) lemon juice

Cook lasagna and shrimp according to package directions. Drain. Cut lasagna in half and chop shrimp. Saute celery in 15ml (1tbsp) butter or margarine. Set aside. Melt 50ml (1/4 cup) butter or margarine, stir in flour, salt & pepper. Add broth and bring to boil stirring constantly, cook for 2 minutes longer. Remove from heat and add cream and lemon juice. Check seasoning. Blend 125ml (1/2 cup) of sauce with shrimp and celery. Put generous spoonful of stuffing on each lasagne half and fold ends over mixture. Arrange, fold down, in greased 20cm (8") square baking dish. Cover with remaining sauce. Bake at 180C (350F) for 15 minutes. Makes 4 servings (2 rolls per serving).