Lemons brighten
a poke salad

"The Electric Kitchen" airing in the first half of August features Fred DeAngelo and Troy Terorotua of Tiki's Grill & Bar.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 6:30 p.m. Monday, and 5:30 p.m. Thursday and Friday on Oceanic Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site,

Lemon-Herb Mussel Poke Salad

1 pound shelled New Zealand green lip mussels
6 tablespoons extra virgin olive oil
1 tablespoon lemon pepper
1/2 teaspoon EACH coarse ground black pepper, garlic salt and crushed red pepper
1 teaspoon EACH thinly sliced basil, chopped chives and chopped Italian parsley
Zest of 1 lemon, blanched and thinly sliced
1 Maui onion, sliced
1/2 cup chopped green onion
2 cups mixed greens
10 grape or baby tomatoes
Carrot curls for garnish
Fried rice noodles for garnish

In a glass bowl, place mussels, olive oil, lemon pepper, black pepper, garlic salt and crushed red pepper; toss until evenly coated. Add basil, chives, parsley, lemon zest and onions. Toss again and marinate in the refrigerator 1 hour. Arrange greens and tomatoes on serving platter; top with mussel mixture. Garnish with carrot curls and fried rice noodles. Serves 6 to 8.

Nutritional information unavailable.

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