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CHINA POOT MUSSELS AND CLAMS
—from Favorite Recipes from Kachemak Bay Wilderness Lodge
savoured on Rick’s travels in Alaska. Serves 4
Scrub and remove byssal threads from 4-5 lbs mussels and/or clams
In a large saute pan (or wide saucepan), bring the following ingredients
to a simmer:
2 cups medium white wine
1/4 cup minced shallots
4 cloves minced garlic
1/4 cup chopped parsley
1 bay leaf
Simmer 3 minutes. Increase heat to high, add shellfish, cover
and cook, stirring once or twice, until shells are opened (4-8 min).
Discard any unopened ones. Try this: Add 1 tsp curry powder and
sprinkle cooked mussels with chopped cilantro and basil.
PASTA PALMER
Slice young zucchini into 1/4” inch rounds, dip in soy sauce and
coat with brewers yeast. Sauté zucchini in olive oil and toss into
cooked pasta with pesto sauce.
(Perhaps penne or rigatoni pasta to follow a marimba theme?)
Paddle Meal Tip: Pack along tubes of pesto, tomato sauce and olive
paste for adding zest to meals and appetizers with less mess. ❏
© Deb Leach is the Health Promotion
Director for the Canadian Forces
in Esquimalt, BC.
Come visit us
in Abbotsford and
see this lovely mural!
October/November 2002 www.WaveLengthMagazine.com
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