2 medium size sea cucumbers
1 tsp corn starch
6 clams, shelled
1 tsp oregano
1 bay leaf
1 onion
2 medium size moon snails
3 oysters, shelled
1 cup milk
1 tsp basil
3 cloves garlic
Blanche sea cucumber to remove skin and cut into medium thick slices, about 10 slices per cuke.
Pound slices to tenderize - approx. 1 hour per slice.
Set aside and keep out of hot sun.
Remove snails from shell and remove hard cover.
Shell oysters and clams.
Slice onion and garlic.
Place all ingredients, except cucumber fillets, corn starch, milk and bay leaf in blender to blend until smooth.
Mix milk and cornstarch and thicken as needed.
Place fillets in casserole and cover with sauce.
Simmer over medium heat approx. one hour, or until odor causes paint to come off walls.
Serve immed. over head of blanched dandelion greens and serve with chilled white wine. (optional)
Servings, approx. 30 as no one will eat it. Have a nice day.
Comments: Mary Turpin wanted to make sure everyone knows this recipe was a joke.
Comments: When I first started digitizing our island cookbook, I did a google search for '1984 Herron Island cookbook' and found a little bookstore on the East Coast of the US selling our 1984 island cookbook at Amazon with a note that it was a cookbook by a small community in the Pacific Northwest that eats Moon Snails and Sea Cucumbers. Got a good laugh out of that... Then found out Sandra Davis bought the cookbook off Amazon...