Mussels Vinaigrette
Serves four - Preparation time: 30 minutes

2 dozen mussels, cleaned, scrubbed
1 small green bell pepper, seeded, cut into 1/4-inch dice
1 small red bell pepper, seeded, cut into 1/4-inch dice
1 small yellow bell pepper, seeded, cut into 1/4-inch dice
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped parsley
1 hard-cooked egg, chopped
1/2 teaspoon salt
1 Pinch pepper

1. Steam mussels in a small amount of boiling water
   just until they open, about 3 to 5 minutes. Drain.
   
2. Remove one side of mussel shell leaving mussel on remaining shell.
   
   Mix all remaining ingredients. spoon a dollop of the mixture over mussels. Serve.

Lucio a la Parrilla
Serves four

4 filet fresh walleye pike (5 oz. each)
1 cup virgin olive oil
1 tsp fresh thyme
1 tsp fresh oregano
1 pinch salt
1 pinch pepper

Marinate:
Brush filets with olive oil, sprinkle with fresh herbs 10 minutes before cooking time.

Summer Vinaigrette:
In a bowl, mix all the following ingredients:

4 plum tomatoes (chopped)
2 tbs caperberries
2 tbs chopped red onion
2 tbs chopped scallions
1 tbs chopped basil
1 tbs dijon mustard

Grill or bake marinated walleye pike, arrange on a plate, and serve with the summer vinaigrette.

Jamon Serrano de la Huerta
Serves four

16 slices prosciutto ham
12 fresh figs (cut in 4's)
1 cup of olive oil
1/2 cup Pedro Ximenez sherry
1 pinch black pepper
3 tsp sherry vinegar
1 bunch watercress
12 slices toasted bread

Arrange the ham slices on a plate equally.
On the plate, arrange the figs to one side or scattered, place the toast points on the opposite corner from the figs or around the plate, and place the watercress to one side or in the center.

Dressing:
Mix olive oil, pepper, pinch salt, vinegar and Pedro Ximenez sherry in a bowl.

After arranging plate, sprinkle the dressing