Mussels with Zucchini Basil Broth

I got a lot of zucchini and summer squash in the farm share. I am trying to find a way to get some into my 12 year old. Resorted to hiding it in a sauce. Did it work?......... Absolutely not.... but once I gave him some drawn butter for dipping he was good to go.
I do have to admit the broth was a scary color of green but it did taste good.

Mussels with Zucchini-Basil Broth
adapted from Gourmet Magazine, August 2008

1/2 lb zucchini, coarsely chopped
1/2 cup fresh basil leaves
1/2shallot, coarsely chopped
1 garlic cloves, peeled
3/4 cups water
salt & freshly ground black pepper to taste
3 Tbsp. vegetable broth
2 lb. mussels, scrubbed and beards removed

Purée zucchini, basil, shallot, garlic, water, salt, pepper, and broth in a food processor or blender until smooth.
Transfer zucchini purée to a heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels open. Discard any mussels that do not open after 5 minutes.
Serve with crusty bread or rolls to soak up the extra broth.

Reduced Fat Creamy Clam Dip

This is a great low fat dip to serve with crudites or crackers.

Reduced Fat Creamy Clam Dip
4 oz reduced fat cream cheese, softened
2 Tbsp low fat sour cream
1 6 1/2-oz can minced clams, drained, reserving 1 1/2 tablespoons liquid
2 Tbsp finely chopped red bell pepper
1/2 shallot, minced
1 Tbsp minced fresh parsley leaves or 1 1/2 tsp dried
1/3 teaspoon Worcestershire sauce
Pinch of cayenne

In a small bowl mix together the cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste. Chill before serving.
Makes about 1 cup.

Dinner for One

Grilled Lobster Tails with Basil Butter

4 Tbsp salted butter  

1 Tbsp basil finely chopped

Salt and freshly ground pepper to taste   

1 rock lobster tail lobsters  

1 tsp olive oil

Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a small ramekin, cover with plastic wrap and refrigerate for at least 30 minutes.*

Place the lobster tail, shell side down, on a cutting board. Cut the softer undershell straight up the middle with kitchen shears.  

 Cut into the meat partially to butterfly. Thread a skewer through the meat to keep it flat on the grill. Otherwise, the lobsters curl just like shrimp.  

 Brush the lobster bodies with the oil and season with salt and pepper to taste. Grill lobster tails directly over medium heat for 10 minutes. Remove the lobsters and slather with the basil butter. Let cool 5 minutes before serving.

I have to confess ... I think I am a lobster snob. After having dropping our own lobster traps in Long Island Sound for a couple of years. Rock lobster tails just didn't cut it. But the technique and basil butter would be great with any type of lobster you like!
*You will have more basil butter than you need for 1 lobster tail. Reserve covered in the refrigerator to put on vegetables or pasta later in the week.

Trying to Lose Weight Before April vacation

The family is heading to LegoLand for April Vacation. Warren and I want to lose some weight after seeing our Aruba pictures. So it is healthy eating NOT dieting time. Dinner tonight is Scallops Provencale over Whole Wheat Pasta and Summer Squash With Garlic & Dried Crushed Red Pepper. Next time we would skip the zucchini ..... spice was way overpowering but the scallops were AWESOME!

SCALLOPS PROVENCALE

1 pound large sea scallops, patted dry
1 tablespoons olive oil
2 garlic cloves, sliced thin
1 tomato, diced
1/8 teaspoon dried thyme, crumbled
1/4 cup shredded fresh basil leaves
Cooking spray

In a non-stick skillet large enough to hold the scallops in one layer heat coat the pan with cooking spray and sear the scallops for 1 to 2 minutes on each side, or  just cooked through. Transfer the scallops to a small platter covered loosely. Add the 1 Tbsp oil to the skillet and cook the garlic over moderate heat, until it is pale golden. Add the tomato and the thyme and cook stirring, for 1 minute. Season the tomato mixture with salt and pepper. Spoon the mixture over and around the scallops, and top with the basil.

Serves 2.

SUMMER SQUASH WITH GARLIC AND DRIED CRUSHED RED PEPPER

1 tablespoons olive oil
2 pounds summer squash or zucchini , halved crosswise, and sliced
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer to serving platter, sprinkle with parsley, and serve.

Makes 6 servings.

adapted from Bon Appétit  August 2003