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"adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of).
serve this with lots of french bread, and with spoons for the sauce."

Ingredients: fresh ground black pepper, dry white wine...

"From the Food network's kitchen cookbook "Making it Easy." I took this new cookbook out of the library after browsing so many great sounding recipes. I am posting here since I only have the book for a short while. Serve with a warm crusty bread to mop up the sauce!"

Ingredients: dry white wine, extra virgin olive oil...

"From one of my handwritten cards from a while ago. No reference as to source. This is for a quart of mussels and serves 1 so increase as needed."

Ingredients: dry white wine, fresh mussels...

"This is a bistro classic, and one of my favourite meals. Make sure to have lots of good, crusty bread - the 'sauce' produced is beyond wonderful, and you'll want to mop up every last droplet..........."

Ingredients: ground cumin, fresh mussels...

"These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns."

Ingredients: crusty bread, dry white wine...

"This is a variation of a classic French recipe. Easy and very good. Found the original recipe in one of Craig Claiborne's cookbooks. CAUTION! Work twice as good as oysters on men. NATURAL VIAGRA!!!!"

Ingredients: salt & freshly ground black pepper, heavy cream...

"from Tastes of the Pacific Northwest by Fred Brack and Tina Bell"

Ingredients: dry white wine, onions...

"Briny mussels, earthy saffron, and luxurious cream to mellow them out. Serve with plenty of crusty bread to sop up the sauce, or serve over pearl (Israeli) couscous. Time does not include the hour-long soak. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/eDMMMR"

Ingredients: cracked black pepper, dry white wine...

"The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc. From Bon Appetit, October 2002."

Ingredients: cognac, creme fraiche...

"Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/hiUMMm"

Ingredients: cracked black pepper, dry white wine...

"I love this fish pie; it’s my type of comfort food. It is great with crusty white bread and steamed asparagus tips."

Ingredients: fresh dill, milk, onions...

"I don't eat seafood anymore, and this is one of the recipes I miss the most. This elegant dish is delicious, beautiful, and easy to make. If memory serves me correctly, this recipe comes from a Bon Apetit magazine."

Ingredients: dry white wine, fresh lemon juice...

Ingredients: pepper, coriander, shrimp...

"A classic Spanish dish. The basic ingredients are olive oil, saffron and rice. This is a seafood version with garlic and saffron. Posted for ZWT 2007."

Ingredients: pepper, green peppers...