Grilled mussels with lemon from Best of Bridge Sunday Suppers.
Matt Johannsson / Robert Rose
A book of relaxed, family cooking includes a variety of easygoing grilled or one-pan recipes to suit the summer cook. Called Best of Bridge Sunday Suppers (Robert Rose, $29.95), it is obviously the work of efficient meal providers who know where they can cut corners in the kitchen or outdoors. They call mussels “the ultimate fast food when cooked on the grill.” For a full meal, they suggest adding grilled vegetables and crusty bread, or serving the mussels as a snack while you whip up the main course.Fish and seafood are ideal for fast summer meals, says the trio of Calgary authors, Elizabeth Chorney-Booth, a blogger, food writer Sue Duncan, and CBC Calgary broadcaster Julie Van Rosendaal, who writes in The Globe and Mail. Their grilled trout recipe includes careful instructions — as do the salmon burgers and the planked salmon.Salads are lively. Ready-cut coleslaw contains crushed fennel or celery seeds; arugula is accented with goat cheese and pine nuts, and kale is mixed with crisp bacon and a Parmesan cheese dressing. The 200 recipes include nine versions of pizza, how to use cooked leftover vegetables in a frittata, and to make Marcella Hazan’s celebrated tomato sauce even easier by using a slow cooker. When the weather turns cool, the book offers plenty of roasted and braised meat dishes.Grilled Mussels with LemonServes 42 pounds (1 kg) fresh mussels2 lemonsOlive oil½ cup (125 mL) butter1 garlic clove, peeledChopped fresh flat leaf parsleyPreheat barbecue grill to medium-high. Rinse mussels, discarding any that are open or do not close when tapped.Cut lemons in half or in thick wedges and brush cut sides with oil.Place mussels and lemons, cut side down, directly on heated grill. Close lid and grill for five minutes or until mussels open.Meanwhile, heat butter and garlic. Use either a small saucepan over low heat for about one minute, or a cup in the microwave on high for 30 to 45 seconds. Discard garlic.Remove mussels from grill and discard any that did not open. Transfer mussels to a large bowl and drizzle with garlic-flavoured butter, tossing to coat each mussel.Sprinkle with parsley and serve with grilled lemon.Related