Mussels are a significant part of the Prince Edward Island economy and a significant part of HG/BSK’s cuisine when they are in residence on the gentle green Island. Mussels steamed with onion, garlic, white wine, clam broth and parsley was on the menu last night. Gifted Daughter Lesley did the preparation and added her own touch: Chunks of hot and spicy Chorizo sausage. Made the dish memorable. Lesley preceded this with something she had enjoyed many times while living in Venice with her family: “schie” (tiny, baby shrimp) with soft, white polenta. Lesley reproduced this using the flavorful Newfoundland fresh water shrimp (purchased from the By the Bay Fish Mart in St. Peter’s) and stone ground grits. Demanding Lesley complained the American grits were not as smooth as Venetian polenta. No complaints from HG. Lesley had gently heated the shrimp with a nice mixture of white wine, olive oil and garlic. A sprinkling of hot pepper. HG found the shrimp married happily with the grits and did not pause before going in for a second…nay, third helping.
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