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Ingredients

3/4 cup white wine
3/4 cup tomato and clam juice cocktail
3 cloves garlic – peeled and sliced
1/2 teaspoon crushed red pepper flakes
1 pound mussels, cleaned and debearded
3 tablespoons butter

Directions

In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.

Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven’t opened.

Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it’s reduced to about 3/4 of a cup.

Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Ingredients

1/4 cup dry bread crumbs
1 tablespoon butter or margarine, melted
2 teaspoons dried parsley flakes
1 pound sea scallops
6 fresh mushrooms, quartered
1 tablespoon white wine or chicken broth
1 1/2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
lemon wedges (optional)

Directions

In a small bowl, combine bread crumbs, butter and parsley; set aside.

Place scallops and mushrooms in a 9-in. microwave-safe pie plate.

Combine wine or broth, lemon juice and seasonings; pour over scallop mixture.

Cover and microwave at 50 percent power for 2 minutes; drain. Sprinkle with crumb mixture. Cover and microwave at 50 percent power 4-1/2 minutes longer or until scallops are opaque, stirring once. Serve with lemon if desired.

Ingredients

1/4 cup butter
1 shallot, minced
1 mango, peeled and cubed
1 teaspoon honey
1/4 cup olive oil
1/4 cup dry white wine (such as Chardonnay)
1/2 teaspoon red pepper flakes
sea salt to taste
4 (6 ounce) grouper fillets
1 tablespoon olive oil
white pepper to taste

Directions

Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.

Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.

Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

Ingredients

1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon ground ginger
2 tablespoons dried minced onion
1/2 cup bourbon whiskey
1 pound skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons dry white wine

Directions

Combine the soy sauce, brown sugar, garlic powder, ground ginger, dry minced onion, and bourbon whiskey in a 9×13 inch baking pan. Stir in chicken pieces. Cover and refrigerate, stirring often, for several hours or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Uncover chicken; place in the preheated oven. Baste chicken every 10 minutes. Cook until the juices run clear, about 1 hour.

Remove cooked chicken from baking pan; scrape juices and browned bits from the baking dish into a skillet. Stir in the white wine. Cook and stir over medium heat until sauce is hot, and has reduced slightly. Stir in chicken; heat for 1 additional minute before serving.