Belgian Mussels and French Fries / Belgiske Blåskjell og Pommes Frites

A classic Belgian bistro dish found on joker.no
Belgian Mussels and French Fries / Belgiske Blåskjell og Pommes Frites

Moules Frites is charming Belgian bistro food. It can also be a fun family meal where anything can be eaten with your fingers! Follow this recipe to make delicious Belgian-style mussels with deep fried potato wedges and if you want to make it completely Belgian, mayonnaise as a dip for the potato wedges.

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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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Crabmeat Salad / Krabbesalat

A salad recipe found in “Old Gloucester Sea Food Recipes”
published by  Frank E Davis Fish Company in 1932

Crabmeat Salad / Krabbesalat

Frank E Davis Fish Company published a whole series of cookbooks like this one in the first half of the 1930s. They featured recipes for both for canned and fresh fish and shellfish. All were richly illustrated in full colour – Ted

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Crab Soup / Krabbesuppe

A luxurious soup recipe found in “Sunt og Godt”
(Healthy and Nice) published by Det Beste in 1988
Crab Soup / Krabbesuppe

This luxury soup is made with a minimal of effort and it is a pleasure to serve. The mild crab flavour gets a warmer undertone from the curry and basil. You can use lobster instead of crab if you want an even more exclusive soup.

It may be more exclusive, but it will not be more tasty, as lobster boiled in the traditional manner taste less than crabs
cooked the same way

Ted
Winking smile

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Fish and Shellfish Skewers / Fisk og Skalldyrspidd

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

Fish and Shellfish Skewers / Fisk og Skalldyrspidd

When Easter is over, it’s time to get the barbecue out of the shed. And why not skip the hamburger and hot dogs for once and cook some juicy seafood skewers instead.

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Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

A shelfish recipe found in “Famous Florida Chef’s
Favourite Citrus Recipes” published in 1970

Shrimp and Orange en Coquille / Reker og Appelsin en Coquille

En Qoquille; any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.

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Nordic Dip / Nordisk Dipp

A flashback from the seventies found on “European Favourites” published by Collins in 1973
Nordic Dip / Nordisk Dipp

This may very well be a Nordic kind of dip from the early seventies. Paprika was high fashion among the cooking savoir faire back then and you risked getting celery in dishes where they far from belonged. Probably because some local health guru had sworn to its many benefits.

I can even remember a tv ad proclaiming celery’s magnificence as snacks. With this dip you could actually end up dipping pieces of celery in a dip containing celery. I’ve said it before, those were hard times back then.

To make it even worse, the horrid disco music  was lurking in the near future. A few years later you could actually risk sitting somewhere overdosing on celery listening to that horrible music. – Ted

Winking smile
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Oysters on Skewers / Østers på Grillspyd

A shellfish dinner recipe foungd on recipes.history.org
Oysters on Skewers / Østers på Grillspyd

Original 18. Century Recipe

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From “The lady’s assistant for regulating and supplying the table: being a complete system of cookery… including the fullest and choicest receipts of various kinds.” 

by Charlotte Mason (1787)

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Crab and Prawn Pasty / Britisk Pasty Med Krabbe Og Reker

A traditional pasty recipe with a modern twist
found on
about.com/food/
Crab and Prawn Pasty_britishfood.about_post

A traditional pasty recipe will invariably contain meat but a delicious alternative is a Crab and Prawn Pasty. This pasty recipe is light yet very nutritious with such a lovely filling. Buy fresh crab meat when possible, if not, tinned white crab meat is also excellent.

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Town Mayor Toast With Prawns / Borgmästaretoast Med Räkor

A rich canapé starter recipe found on koket.se
Borgmästaretoast med räkor_post

Town mayor toast with prawns toast or toast with luxurious touch of shrimp and caviar – perfect for starters!

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Mussels In Dressing / Blåskjell i Dressing

A simple quick and delicious starter recipe found in “Forretter” (Starters) published by
Hjemmets Kokebokklubb in 1980

Mussels In Dressing / Blåskjell i Dressing

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Skewer with Scallops and King Prawns / Grillspyd med Kamskjell og Kongereker

A juicy shellfish starter recipe found on meny.no
Grillspyd med Kamskjell og kongereker_post

Skewer with scallops and king prawns, marinated in herb butter, served with tangy citrus salad and parsley aioli. Quickly over high heat these barbecue skewers makes for a fast, tasty appetizer.

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Iceland Scallops with White Wine Sauce / Haneskjell med Hvitvinssaus

A shelfish starter found in “God Mat Fra Sjøen” (Great Food
From The Sea) Published by Gyldendal in 1984
haneskjell i hvitvinsaus_post

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Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-Iceland scalloparctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.

This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.

Iceland scallops are known for their iconic shape, a fan-like shell with fluted grooves. Unlike its giant sea scallop cousin which can propel itself by expelling jets of water, the Iceland scallop attaches itself to rocks on the seafloor in shallow waters. They are plentiful in sub-arctic waters off Newfoundland, Labrador and Quebec in Canada, Iceland, Greenland, Norway, and in the Barents Sea off Russia.

Iceland scallop2

This bi-valve mollusk has a reddish-pink upper shell and white or cream-coloured lower shell. Ten-year-old scallops measure between 6.5 and 8.5 cm in height with the largest measuring 16 cm. The scallop is revered for its sweet, delicious flavour and melt-in-the-mouth texture.