Make this warm salad with plenty of lemon and garlic and the tiniest greens you can find.

A silky and mildly spicy coconut sauce adds bold flavor to fresh mussels.

Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.

Perfect for beach dinner parties, paella feeds a crowd, is fun to cook, and is easy to serve straight from the pan. A chilled dry rosé from Navarra or Rioja complements paella quite nicely.

Serves 10