Party Soup with Mussels / Selskapssuppe med Blåskjell

A quick soup recipe found in “Mat for Travle” (Food for People
in a Hury) utgitt av Hjemmets Kokebokklubb i 1982

Party Soup with Mussels / Selskapssuppe med Blåskjell

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Danish Crayfish Cocktail / Dansk Krebsecocktail

A shellfish cocktail recipe found in “Småretter og salater”
(Starters and Salads) published by Lademann in 1975Danish Crayfish Cocktail / Dansk Krebsecocktail

This crayfish cocktail filled in pretty glasses will look great on any table.

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Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

A recipe for a cold dinner dish found in“Alt om Urter”
(All About Herbs) published by Den Norske Bokklubben in 1985

Shellfish Salad with Tarragon / Skalldyrsalat med Estragon

This salad makes a simple yet delicious main course
for a summer lunch or cold dinner.

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Stuffed Crabs / Fylt Krabbe

A classic Norwegian shellfish recipe found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1982

Stuffed Crabs / Fylt Krabbe

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Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

A contemporary take on the classic shrimp soup
found on
 aperitif.no
Shellfish Soup with Shrimp and Avocado Cream / Skalldyrsuppe med Reker og Avokadokrem

With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.

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Fish Gratin / Fiskegrateng

A dinner recipe from “Fisk og Skalldyr” (Fish and Shellfish)
published by Hjemmets Kokebokklubb in 1980

Fish Gratin / Fiskegrateng

This dish has always been popular in Norway and it still is. You will find several versions of it in the freezers at any grocers all over the country. Nice enough of course, but nothing compared with your own home cooked – Ted

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Minced Oysters / Hakkede Østers

A starter recipe found in “The New Sealtest Book of Recipes
and Menus” published by  Sealtest Inc in 1940

Minced Oysters / Hakkede Østers

If you’re not all that fond of oysters I’m sure this recipe will work
just as well with mussles or scallops – Ted

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Shrimp Creole / Kreolreker

A classic creole shellfish recipe from
The Betty Crocker Recipe  Card Library published in 1971Shrimp Creole / Kreolreker

Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.

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Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

A quick lunch recipe found on goodhousekeeping.co.uk
Chargrilled Prawns with Aioli / Trekullgrillede Reker med Aioli

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Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

A seafood appetizer recipe found on godfisk.no
Grilled Scallops and Crayfish with Hot Salad / Grillet Kamskjell og Sjøkreps med Varm Salat

Scallops and crayfish tails only take a moment on the grill before they are ready to serve. In this recipe, the season’s delicious vegetables are accessories, so celebrate summer!

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Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pan-Fried Shrimp Royal / Pannestekt Shrimp Royal

Pretty pink shrimp are tempting and pretty in this quick dish.

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Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

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In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is Dame Nellie Melbanamed after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Grilled Scampi with Garlic / Kjempereker med Hvitløk

A shellfish recipe found in “Grillmat” (Grilled Food)
in the “Kjøkkenbiblioteket” (The Kitchen Library)
series published by Aventura Forlag in 1992

Grilled Scampi with Garlic / Kjempereker med Hvitløk

Scampi is raw when you buy them, yet like other shellfish, they
need just a short time on the grill.

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Crab Cakes with Wasabi Mayonnaise / Krabbekaker med Wasabimajones

A crab kake recipe inspired by Asian cuisines
found on  godt.no

Crab Cakes with Wasabi Mayonnaise / Krabbekaker med Wasabimajones

Replace the traditional fish cakes with succulent crab cakes and serve them with wasabi mayonnaise and a fresh green salad. Perfect everyday dinner – with an Asian twist!

Tip: If you want to make a little extra out of your meal, why not make homemade mayonnaise.

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In Context

Wasabi (ワサビ or わさび(山葵), earlier 和佐比; Eutrema japonicum or Wasabia japonica) is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. The two main cultivars in the marketplace are E. japonicum ‘Daruma’ and ‘Mazuma’, but there are many others. The origin of wasabi cuisine has been clarified from the oldest historical records; it takes its rise in Nara prefecture, and more recently has seen a surge in popularity from the early 1990s to mid 2000s.

Islander Treat Salad / Karibisk Salattraktering

A salad recipe found in “Swappin’ Good Recipes Feat. Cottage Cheese” published by American Dairy Association in 1970Islander Treat Salad / Karibisk Salattraktering

Unless you were stinking rich I guess this was a salad you might have served rather seldom. Four servings of salad made from 8 freshly cooked lobster tail served with fresh pineapple was not cheap ingredients back in 1970, neither are they today.
But man, it looks absolutely delicious.

Ted
Winking smile

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