Steamed Mussels Provencal
Suggested Wine: Chardonnay

Ingredients:  
4 dozen mussels
2 tablespoons butter
1 leek, white part only, sliced into ¼ inch rings
1 tablespoon garlic, minced
1 cup canned diced tomatoes, drained
1 cup Chardonnay
1 cup cream
1 pinch saffron
1 tablespoon fresh basil chopped

Directions:
Remove the mussels’ beards. Discard any opened mussels. In a large soup pot with a lid, heat the butter over medium-high heat. Cook the leek until soft, about 5 minutes. Add the mussels, garlic, tomatoes and wine. Cover and turn up the flame to high. Cook until the mussels open, about 10 minutes. Add the cream and saffron. Cook uncovered to heat the cream, about 5 minutes. Add the basil and serve in large soup plates.

Olive Oil Poached Salmon
Suggested Wine: Chardonnay

Ingredients:  
4 11/2 to 2 inch thick pieces of Salmon, skin removed
2 to 3 quarts of olive oil, or enough to submerge the salmon
Salt and white pepper
1 bunch leeks
3 tablespoons unsalted butter
1 cup dry white wine
½ cup crème fraiche
1 bunch fresh chives, thinly sliced

Directions:
Leeks
Remove the top green portion and the root from the leeks. Slice the leeks in half lengthwise then thinly slice them crosswise, into half-round shapes. Place the leeks in a deep bowl and fill with water, stirring the leeks to remove all of the dirt. Remove the leeks from the water with a strainer avoiding the dirt which has settled on the bottom. Place the leeks in a sauté pan with 3 tablespoons of butter, 1 cup of white wine, and salt and white pepper to taste. Cook on low heat until wine has evaporated and leeks are soft, about 25-30 minutes. Keep warm until ready to serve.
Chive Crème Fraiche
Place ½ cup of crème fraiche in a bowl with the sliced chives and salt and white pepper to taste, mix until well combined.
Salmon
Pour olive oil into a high sided sauté pan and heat to 150˚F. Season both sides of salmon filets with salt and white pepper. Using a slotted spatula place the seasoned salmon in the hot oil, being sure that the salmon is completely submerged in the oil. Cook the salmon about 8 to 10 minutes for medium to medium-well doneness. Using a slotted spatula remove the salmon and drain on a paper towel
Divide the leeks evenly onto four plates, place the salmon on top of each, add a spoonful of chive crème fraiche on top. To further enhance the dish, a dollop of American Sturgeon or Osetra Caviar adds a nice bit of saltiness as well as a wonderful color for presentation.

Ahi Tuna with Southern Italian Salsa
Suggested Wine: Zinfandel

Tuna

Ingredients:  
4 4-ounce ahi tuna steaks
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon chopped rosemary
Salt and pepper to taste

Directions:
Marinate the tuna in the ingredients for 1 hour. Grill tuna over medium hot coals about 5 minutes on each side. Do not over cook the tuna, as it will become dry. Spoon salsa over tuna steaks and serve.

Sicilian Salsa

Ingredients:  
2 tablespoons good olive oil
½ cup chopped red onions
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
½ cup homemade (or canned) diced tomatoes
2 tablespoons black Greek olives, pitted and chopped
1 tablespoon fresh parsley, chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions:
Heat good olive oil in a saucepot over medium-high heat. Add onions, peppers and garlic. Cook a few minutes, until the onions are soft, stirring often. Remove from heat. Place in a mixing bowl and add the remaining ingredients. Season to taste.
Serves 4

Steamed Clams with Spanish Chorizo

Suggested Wine-Sauvignon Blanc

Ingredients:  
2 garlic cloves, minced
¼ lb mild Spanish chorizo (spicy cured pork sausage), cut into ¼-inch (¾ cup)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped flat leaf (Italian) parsley
½ cup white wine
½ cup clam juice
2 tablespoons unsalted butter
4 lb littleneck clams (2 inches in diameter), scrubbed

Directions:
Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add clams and white wine, and cover. Cook until clams just begin to open, 5 to 7 minutes. Add butter and parsley. Cook until clams open completely, 2 to 3 minutes. Ladle into four bowls and serve with toasted, crusty bread for soaking up all of the juices.