Bistro Style Mussels

1 pound of clean mussels
2 tablespoons garlic salt
1/4 cup chopped shallots
2 tablespoons olive oil
1/2 cup dry white wine or vegetable stock
2 tablespoons chipotle mayonnaise
1 loaf semolina bread, sliced thick
1 bunch of Italian parsley

1. Place cleaned mussels in a large pot. Combine garlic salt with 1/2 cup of boiling water; pour over mussels. Cover and cook for 3 minutes or until mussels open.(Discard ones that don't open.)
2. In a saucepan, cook shallots in oil over medium heat for three minutes. Add wine or broth and simmer for five minutes.
3. Remove from heat and add chipotle mayonnaise and salt and pepper.
4. Place bread slices in four serving bowls. Spoon sauce and mussels in on top of the bread. Garnish with parsley sprigs.
Serves-4

Potato-Thyme Crusted Halibut

3/4 cup buttermilk
3 tablespoons grated lemon peal
1 teaspoon Dijon mustard
1 cup instant potato flakes
1 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 halibut fillets
3 tablespoons olive oil
lemon wedges

1. Preheat oven to 400 degrees. Lightly coat a baking dish with nonstick cooking spray. Set aside.
2. In a shallow dish combine buttermilk, lemon peel, and mustard.
3. In another shallow dish combine potato flakes, thyme, salt and pepper.
4. In a large nonstick skillet heat oil until hot. Add fillets and cook two minutes on each side turning once, or until golden.
5. Bake fillets 10 to 12 minutes or until fish flakes easily with a fork. Serve with lemon wedges on top.
Serves 6

Irish Cream Cheesecake

24 ounces Cream cheese, softened
2 cups Vanilla crumbs
1/3 cup Butter, melted
1/2 cup Sugar
3 large Eggs
2 tablespoon Flour
1 cup Irish cream liqueur
1 teaspoon Vanilla
1 cup White chocolate, grated

Preheat oven to 350 degrees. Combine the crumbs and butter in a
medium-size bowl. Press on the bottom of a 9-inch springform pan.
Bake in oven for five minutes. Remove and set aside. Cream the cheese
and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth.
Pour mixture onto crust and bake for 40 minutes.

Turn off oven and leave in oven for another 15 minutes. Remove from
oven and let cool. After cheesecake has cooled, sprinkle white
chocolate on top. Refrigerate overnight.
Serves about-10


I got this recipe from - http://www.mycookbook.com/public/recipeview.asp?recipenumber=4378&login=&UserName=&UserPassword=