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Weekday dinner inspiration: Scrumptious scallops and mussels recipe and more

Mon | Take comfort

End the day the way you started it . . . with breakfast. Cheesy Grits With a Fried Egg is the perfect bowl food to take with you to the couch. Some meals beg to be eaten this way, especially after a busy Monday. Make the grits according to package instructions (or substitute quick-cooking oatmeal and sprinkle grated cheese over the finished dish). Fry an egg or two and place over the grits, then sprinkle with sliced scallions. Slices of fresh fruit on the side; we like any sort of melon. Bacon? Why not.

Tues | Sub

It's Meatball Sub night! Get some hoagie rolls, frozen meatballs, jarred tomato sauce and mozzarella cheese. Toast the rolls and heat the meatballs. Line the rolls with meatballs, lap with sauce and layer with sliced or shredded cheese. Broil until cheese is bubbly and a bit brown. Serve with a green salad that's loaded with crispy, cold veggies, including green pepper strips and sliced radishes.

Wed | Rotisserie chicken

Chicken and Wild Rice Soup is a quick fix for hump day. Bring 2 cups of chicken broth and 2 cups of water to a boil and add 1 cup of quick-cooking wild rice and chopped carrot and celery. While rice and veggies cook, shred chicken. Add chicken to broth along with a few shakes of dried tarragon or Italian seasoning. Bake biscuits and toss a green salad.

Thurs | They're smashed

Sometimes, it's the side dishes that flummox us. How about grilling Asian-marinated boneless, skinless chicken thighs and serving them with Everyday Food's Mashed Carrots With Honey and Chili Powder? To make the carrots, steam or simmer 1 1/2 pounds of peeled and trimmed carrots until tender, about 25 minutes. Mash 'em good and mix them with 1 tablespoon unsalted butter, 2 teaspoons honey and 1/2 teaspoon chili powder. Season with coarse salt and freshly ground black pepper. Need something else on the plate? How about sliced cucumber and red onion dressed with an Asian-inspired dressing.

Fri | Seafood splurge

Scrumptious Scallops and Mussels (recipe below) comes from Linda Gassenheimer's new book Flavors of the Florida Keys (Atlantic Monthly Press). This just might become your new Sunshine State favorite dish.

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Scrumptious Scallops and Mussels

1 pound mussels

2 lemons

1/2 cup (1 stick) unsalted butter

6 tablespoons bottled, chopped garlic

2 cups white wine

1/4 cup drained capers

1 pound bay scallops

4 scallions, sliced

3 tablespoons cornstarch

1/4 cup water

Salt and freshly ground black pepper to taste

Cooked rice, for serving

Rinse the mussels under cold water. Tap any open ones. If they do not close, discard them. Slice one lemon and juice the second one. You should have about 1/4 cup of juice. Heat a large skillet over medium-high heat. Add the butter, garlic and wine. Reduce by half. Add the lemon juice, lemon slices, capers and mussels. Stir until the mussels open, about 2 to 3 minutes. Lower the heat to medium and add the scallops and scallions. Cook for 2 to 3 minutes. Mix the cornstarch and water together. Add to the sauce and stir until the sauce thickens slightly. Add salt and pepper to taste. Serve over rice, discarding any mussels that don't open.

Serves 4.

Source: The Flavors of the

Florida Keys by Linda Gassenheimer (Atlantic Monthly Press, 2010)

Weekday dinner inspiration: Scrumptious scallops and mussels recipe and more 11/30/10 [Last modified: Tuesday, November 30, 2010 3:30am]
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