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Easy Mussels
In just minutes, you’ll have the taste of the sea
right on your countertop.
Makes 4 to 6 servings
1 garlic clove, thinly sliced
1 shallot, thinly sliced
¼ cup dry white wine
1 tablespoon unsalted butter
1 sprig fresh thyme
2 pounds fresh mussels, rinsed well and
debearded
1. Put the garlic, shallot, wine, butter, thyme and
mussels directly into the steamer without the
tray. Secure lid. Select Seafood, set timer to 9
minutes and press Start.
2. Once all the mussels have opened and the
timer expires, serve in shallow bowls with
plenty of crusty bread on the side. Discard any
mussles that have not opened.
Nutritional information per serving (based on 6 servings):
Calories 169 (29% from fat) • carb. 9g • pro. 19g
• chol. 47mg • fat 5g • sat. fat 2g • sod. 433mg
• calc. 42mg • fiber 0g
Indoor Clambake
Take the beach party inside with this easy,
but impressive dish.
Makes 4 servings
1 tablespoon olive oil
2 shallots, sliced
4 garlic cloves, crushed
4 sprigs thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 small red potatoes
2 lobster tails
12 littleneck clams, scrubbed
2 ears corn, cut into 2-inch pieces
½ small fennel bulb, sliced
½ cup white wine
1 pound mussels, scrubbed and
debearded
½ tablespoon finely chopped parsley
1. Put the oil, shallots, garlic, thyme, salt, pepper
and potatoes into the steamer without the tray.
Secure lid. Select Seafood, set timer to 20
minutes and press Start.
2. After 10 minutes, press Pause and add the
lobster, clams, corn, fennel and white wine.
Replace lid and then press Pause again to
resume cooking. After an additional 4 minutes,
press Pause and add the mussels. Press
Pause again to resume cooking.
3. Once all the clams and mussels have opened
and the timer expires, divide clambake into two
serving dishes and garnish with the chopped
parsley.
Nutritional information per serving:
Calories 587 (13% from fat) • carb. 74g • pro. 50g
• fat 8g • sat. fat 1g • chol. 156mg • sod. 1625mg
• calc. 191mg • fiber 8g
Dilly Potato Salad
Olive oil replaces mayonnaise to lighten up
this requisite picnic dish.
Makes 5 cups
2 pounds small red potatoes, cut into
eighths
½ cup packed fresh dill, chopped
1 green onion, chopped (about ½ cup)
2 tablespoons white wine vinegar
1
⁄3 cup extra virgin olive oil
½ teaspoon Dijon-style mustard
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1. Put potatoes onto the tray inside the steamer.
Secure lid. Select Vegetable, set the timer to 15
minutes and press Start.
2. Once timer expires, test potatoes to conrm
they are cooked through. Toss in a medium
stainless bowl with the remaining ingredients.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 10 servings):
Calories 135 (49% from fat) • carb. 16g • pro. 2g
• chol. 0mg • fat 8g • sat. fat 1g • sod. 485mg
• calc. 13mg • fiber 2g
18
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