Moules Mariniere

Ingredients:
4 Lbs. Mussels 
1/2 cup dry white wine 
1/4 cup chopped scallions or shallots 
2 cloves minced garlic (or to taste) 
1 tablespoon chopped parsley 
1 tablespoon basil or thyme  
4 tablespoons butter

Serving Size: Appetizers - 1/4 to 1/2 Lb. ; entrees - 3/4 to 1 Lb.Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily. 

Preparation:
Set aside debearded and rinsed Mussels. Melt butter in a large sauce pan and saute scallions and herbs in a large saucepan over medium heat until the scallions begin to clarify, Then turn heat to high, add mussels and wine and cover pan.  Steam 5-6 minutes or until shells are open and meats are not translucent. Remove from heat and pour mussel nectar into bowl. Discard any unopened shells. Serve immediately in large bowls and add nectar over mussels.  Accompany with French bread, green salad and white wine.  it's great!

Seychelles fish curry

Ingredients
For massalé:
2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns
1 tsp cardamom pods
1 tsp cloves
small piece of cinnamon
1 tsp ground chilli
1 tsp grated nutmeg

For curry:
900g/2lb snapper or monkfish
salt and freshly ground black pepper
2 tbsp sunflower oil
2 onions, chopped
2 tbsp massalé
½ tsp ground turmeric
2 cloves garlic, chopped
small piece ginger, chopped
3 tbsp tamarind water
leaves from 2 sprigs thyme
½ tsp anise
450ml/¾ pint fish stock or water

Method
1. Dry roast the whole spices until lightly coloured and set aside to cool. Grind finely and stir in the chilli and nutmeg. It can be stored for up to 2-3 months in an airtight jar.
2. Cut the fish into bite-sized pieces, season with salt and pepper, and set aside.
3. Heat the oil in a heavy pan and fry the onion until golden. Stir in the massalé and turmeric and lightly fry. Add the pieces of fish, and all the other ingredients. Bring to a simmer and cook for about 10 minutes until the fish is ready.
4. Serve with rice.

Spaghetti marinara

A classic dish full of flavour and taste.

Ingredients
300g/10½oz spaghetti
1 large banana shallot or onion, chopped
2 cloves garlic, chopped
1 chilli, chopped
75ml/2½fl oz olive oil
12 clams
12 medium mussels
75ml/2½fl oz white wine
4 sea scallops, cut in half
2x 130-140g/4½oz fillets of sea bass, cut into 4 equal slices
cherry tomatoes on the vine
tapenade
10g/½oz extra fine capers
½ lemon, juice only
salt and freshly ground black pepper, to season
1 tsp freshly chopped parsley

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Blanch the spaghetti in boiling salted water for approximately 6 minutes.
3. sauté the shallot or onion, garlic and chilli in the olive oil for 1 minute.
4. Add the clams, mussels and white wine and cover the pan.
5. At the same time heat up a non-stick pan and sear the scallops and sea bass, skin side down with a drizzle of olive oil for 1 minute each side.
6. Bake the tomatoes in the oven with some olive oil for 15 minutes.
7. Remove the mussels and clams from pan once they start to open and reserve the liquer (discard any that have not opened).
8. Add the reserved liquor, clams, mussels, tomoatoes, tapenade and capers to the spaghetti and toss through for 1 minute. Add some olive oil to help emulsify.
9. Adjust the seasoning with lemon juice, salt and pepper. Sprinkle through the chopped parsley and serve each portion of spaghetti with two pieces of scallop and one portion of sea bass.