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An ice-cold mug of your favorite local beer with a wedge of lime is the perfect accompaniment for this simple, delicious treat.  Make it as a meal for two or an appetizer for 4-6 people.      

Ingredients  
1 pound mussels
2 pounds littleneck clams
1 small white baguette, cut into 3/4-inch slices
3 tablespoons olive oil
1 clove garlic, cut in half
2 tablespoons unsalted butter
3/4 pound leeks, white parts only, well washed, and thinly sliced
2 medium shallots, finely chopped
4 sprigs fresh thyme
1 small sprig fresh oregano
1 fresh or dried bay leaf
1/2 serrano chile, seeded and deveined
2 cups dry white wine
Salt and freshly ground black pepper

Directions
  1. Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
  2. Heat broiler to medium-high heat. Brush bread slices with olive oil on both sides. Place under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
  3. Place a large stockpot on stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Throw away any shells that do not open. Serve in a bowl with t he croutons.


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"I have read recipes for years that used the technique of En Papillote, but assumed that it would be time-consuming and complicated. When I saw this recipe that used so many spring ingredients available at the Farmers Market (and the photo was enticing!), I decided to give it a try. To my surprise and delight, it was both simple to do and quick to cook. And the presentation will wow your family and guests!" 

~ Barbara Wilder, Market Master 

 Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
  • 1 tablespoon +1 teaspoon fresh lemon juice
  • 4 cups thinly sliced shiitake mushrooms        (8 ounces)
  • 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
  • Coarse salt
  • 2 teaspoons toasted-sesame oil
  • 1 teaspoon black sesame seeds
  • 1/3 cups fresh pea shoots (2 ounces) 
Directions

  1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
  2. Combine soy sauce, ginger, and lemon juice, and toss with mushrooms. Divide evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and the sesame oil. Fold parchment over ingredients; make overlapping pleats to seal.
  3. Bake on 2 baking sheets (2 packets per sheet) for 10 to 11 minutes for medium-rare or 12 minutes for medium. Unwrap; sprinkle with sesame seeds. Top with pea shoots.
Sesame Salmon Recipe courtesy of Martha Stewart Living

 

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