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Sapelo Feasts




Source of Recipe


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List of Ingredients




CATCH IT AND COOK IT!
Wilderness Southeast Seafood Gumbo

1 onion, chopped
1 green pepper, chopped
2 tablespoons margarine
15 ounces canned okra
30 ounces canned tomatoes
1 1/2 cups quick-cooking rice
3 cubes chicken bouillon
3 ounces real bacon bits
2 1/2 cups water

2 pounds foraged seafood (in our case, steamed mussels and clams, mullet, shrimp, stingray, stone crab and blue crab; or, in a pinch, substitute whatever your market has available, or even 30 ounces of canned salmon) Sauté onion and green pepper in margarine in a large skillet for 5 minutes. Add remaining ingredients, and stir well. Cover and bring to a boil. Reduce heat, and simmer for 25 minutes, until liquid is absorbed. Serves 7-11.

Steamed Mussels

1 1/3 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped carrot
2 sprigs parsley
2 whole cloves
2 bay leaves
1/2 teaspoon thyme
6 black peppercorns
Salt to taste
1 cup white wine
1 cup water
1 cup chicken bouillon
2 teaspoons vinegar

15-20 medium-sized mussels per serving,thoroughly scrubbed.

Combine all ingredients except mussels in a large pot. Bring to a boil, and cook for 10 minutes. Add mussels, and steam until shells open (about 15 minutes). Discard any with closed shells. Serve hot with melted butter on the side for dunking.

Simple Oyster Stew

2 quarts freshly opened oysters with their juice
2 quarts milk
1/2 pound margarine
Salt and pepper to taste

Wash the oysters in their own juice, and strain juice to get out sand and bits of shell. Cook oysters in their juice about 5 minutes or until the edges curl. Heat milk in a large double boiler. Add oysters and juice to milk. Add margarine, salt and pepper, and heat thoroughly. Serves 7-11.

Clam Spaghetti

2 pounds spaghetti
2 onions, minced
5 cloves garlic, minced
16 ounces canned mushrooms, drained
2 tablespoons dried parsley
3 tablespoons olive oil,
Salt and pepper to taste,
1 cup white wine,
2 pounds fresh clams, scrubbed, steamed open and removed from shells, or substitute 24-30 ounces canned clams
4 ounces Parmesan cheese

Cook spaghetti in a large pot. In a skillet, sauté onion, garlic, mushrooms and parsley in olive oil. Season with salt and pepper. Add wine, and heat over low heat for 10 minutes. Stir in clams, and mix with drained spaghetti. Top with Parmesan. Serves 7-11.


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