An Ocean of Delicious Dishes

Clams, mussels, scallops and shrimp are healthy choices in Italian cuisine all year round

Italy is surrounded by water, so it's no accident that its cuisine is a healthy helping of delicious food from the sea. It has a 7,600-km coastline and it includes two large islands: Sicily and Sardinia. Seafood dishes, like all other cuisine in the Italian food world, are based on fresh ingredients. And when it comes to seafood choices, clams, mussels, scallops and shrimp are the top options.
But when it comes to these small delicacies, there are some rules of thumb that will ensure that you get the best-tasting seafood.
Sometimes, a great-tasting fish platter is just a nose away - always sniff your shellfish before you buy it. It should smell fresh and briny.
When it comes to clams and mussels, it's essential you choose shellfish that are tightly closed. That means they are still alive. Avoid those that are open, have broken shells, or won't close if tapped.
Balance is needed when you're dealing with live shellfish. They need moisture but they also need to breathe. So cover with a wet towel. As for scallops, choose those with creamy ivory colours are best, and if the coral is still attached it should be bright orange.
Remember to not overcook shellfish, especially clams or mussels, which can turn chewy rather quickly.
Clams and Potatoes is a dish that is cut out for those who want to feast. Other supporting ingredients include sliced onions, bay leaves, milk, light cream, butter, flour, and salt and pepper to taste. This dish is a cross between a soup and a stew so get ready to dig in.
If you're planning a summer dinner party with a few friends, try something a little more elegant, such as clams in wine sauce.
The clams are combined with generous amounts of seasonings and herbs, like oregano, parsley and paprika. Other ingredients include olive oil, diced green pepper, diced red pepper, butter, white wine, garlic, breadcrumbs, lemon juice and sliced fresh lemon. The sliced fresh lemons are used for garnishes on the platter. To make, soak clams 15-20 minutes. Save clam juice and shells when shucking. Chop clam meat. Then sauté peppers in olive oil for about two minutes. Add a dash of white wine and continue to cook for 1-2 minutes. Add butter, bacon and garlic. Slowly stir in bread crumbs as butter melts. When mixture reaches the right consistency remove from heat. Sprinkle with pepper, oregano and parsley. Add chopped clams and mix well. Stuff clam shells with mixture. Sprinkle with paprika and bake at 350°F for 10 minutes.
For the best of all worlds, combine mussels, scallops and clams in a light wine and herb sauce.
Are you planning a few pals over for an informal get-together? But how many times can you serve bruschetta? Well, how about a variation on an old Italian classic - mussels with bruschetta. You'll need 1 lb mussels, thawed and shucked, 1 large can crushed tomatoes, 2 tbsp fresh basil, chopped, 1⁄4 cup fresh Parmesan cheese, 1 clove garlic, minced, salt and pepper to taste, 1 baguette, sliced (1/3" thick) and olive oil. Toss all the ingredients together, except the baguette slices and oil. Brush the top of each baguette slice with olive oil. Arrange mussel mixture over baguette slices. Bake at 450°F for 15 minutes until bread is brown and mixture is heated through.
For something fun and spicy, combine mussels in a marinara sauce. Heat oil in a large skillet. Cook onion and garlic 2-3 minutes. Add red pepper, tomatoes, oregano and salt. Heat 2-3 minutes. Add mussels and white wine. Simmer for 2 minutes. Add broth, parsley and lemon juice. Continue simmering for 2-3 minutes. Serve immediately over your favorite pasta.
Scallops are not exactly inexpensive, but these little delicious morsels will go a long way to adding taste and flavour to any seafood platter or dish. They are a good pairing for zesty sauces or flavours, as is the case with Scallops in Dijon Sauce. Here, the scallops are combined with the butter, dry sherry, heavy cream and seasoning to taste. Scallops are also a favourite in wine sauces, particularly white wine.
Grilled shrimp are a summertime tradition, and they really shine on skewers, along with a variety of grilled veggies. For a little more pizzazz, cut Prosciutto slices and wrap around each shrimp before grilling. Shrimp is also popular when stuffed, or when added to a pasta dish.

Publication Date: 2004-07-25
Story Location: http://tandemnews.com/viewstory.php?storyid=4198