Shellfish

This dish is delicious served alongside a nice fresh fish or stuffed inside a fish fillet.

This can be done with mussels and clams mixed, and you can also add shrimp at the end if you like variety.

This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

In the Carolina Sea Islands, a “pie” does not necessarily have a crust. This shrimp casserole is a superb luncheon dish and is one of these pies.