Prince Edward Island has some of the world’s best oysters, steamer clams and mussels. Gifted daughter, Lesley R.; her distinguished husband, Profesore Massimo R., and BSK took advantage of the bivalve abundance by creating an extraordinary meal at HG/BSK’s oceanfront home. First, there was a platter of chilled oysters (shucked with his usual expertise by Massimo). Then (after numerous cleansing rinses), BSK steamed soft shell clams into plump succulence. Dipped into melted butter (with lemon juice and a bit of hot sauce), they were a taste treat. The clam broth (not a particle of sand in it) was a bonus. Climax was “Sciscilli con cozze”. Lesley prepared this stupendous treat from “Ricette di Abruzzo e Molise”, a Slow Food Italian language cookbook. The base of this dish was balls of bread crumbs mixed with eggs, cheese,herbs, and spices. (the eggs served as an effective binder). Lesley steamed mussels in a soupy sofrito of tomatoes, onions, garlic, parsley, chorizo, olive oil and white wine. The bread crumb balls (HG thinks they’re called “sciscilli ” in Italian) were cooked in this sofrito. Mussels were removed from their shells and added (a few remained in their shells for decoration). Viva Italia!!! Viva Lesley!!!
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