By THE CANADIAN PRESS – July 15, 2009

Here are three summer recipes inspired by Prince Edward Island and brought to you by chef Michael Smith, host of Food Network's "Chef at Home" and "Chef Abroad."

Simply Steamed Island Blue Mussels With Three Different Flavours

Mussels are super simple to cook and travel with their own built-in sauce base. They're easy to steam, an action that releases a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you like, so mussels are also a great ingredient to freestyle with.

2.2 to 2.75 kg (5 to 6 lb) mussels

Choose one of the following three flavouring groups:

-1 bottle (341 ml/12 oz) of your favourite local beer, a sliced onion, 15 ml (1 tbsp) butter
-250 ml (1 cup) orange juice, 15 ml (1 tbsp) curry powder
-250 ml (1 cup) of whatever wine you're drinking, 15 ml (1 tbsp) mustard, 5 ml (1 tsp) dried thyme, 15 ml (1 tbsp) butter

Wash mussels very well with lots of cold running water and discard any that are open and won't close with a bit of gentle finger pressure.

In a large pot with a tight-fitting lid, pour liquid and other aromatic ingredients of your choice from list above. Stir to combine and bring to a simmer over medium-high heat. Add mussels and cover. Shake pot occasionally and cook until all the mussels have opened, about 10 minutes. Discard any that remain closed.

Spoon out mussels into a serving bowl. Strain remaining liquid to remove any broken shell or lingering sand. Serve mussels with lots of bread for soaking up the flavourful juice.

Makes 4 servings.

P.E.I. Smoked Salmon With Pasta and Simple Lemon Dill Cream Cheese Sauce

This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five-star dish for sharing!

500 g (1 lb) penne or your favourite shaped pasta like bowties (long pastas like spaghetti don't work as well)
250 ml (1 cup) cream cheese, room temperature
1 bunch of fresh dill, chopped
4 green onions, sliced
1 lemon, juiced and zested
1 heaping spoonful of Dijon mustard
50 ml ( 1/4 cup) capers
250 g (8 oz) smoked salmon, or more

Sprinkled sea salt and freshly ground black pepper, to taste

Bring a large pot of salted water to the boil. Season it liberally with salt until it tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Cook until pasta is al dente (cooked through but still pleasantly chewy).

Scoop out some of the starchy cooking water. Drain pasta but leave it a bit wet. Toss pasta back into the pot along with a splash or two of the reserved water, perhaps 125 ml ( 1/2 cup) or so in total, then immediately add remaining ingredients. While pasta is still steaming hot it will easily melt cream cheese and form a rich creamy sauce. Season with salt and pepper. Serve immediately.

Makes 4 servings.

Organic P.E.I. Field Greens With Apple Vinaigrette and Pumpkin Seeds

A simple greens salad is both healthy and tasty. When you toss it yourself with local organic greens and a homemade dressing it can also be a powerful way to support sustainable food choices.

4 handfuls of local, organic field greens
125 ml ( 1/2 cup) toasted pumpkin seeds
50 ml ( 1/4 cup) canola oil
30 ml (2 tbsp) apple cider vinegar
15 ml (1 tbsp) honey
5 ml (1 tsp) any type of mustard
Salt and pepper, to taste

In a festive salad bowl, whisk together oil, vinegar, honey and mustard until they form a smooth dressing. Toss greens in dressing until evenly and lightly coated. Sprinkle on pumpkin seeds and any other of your favourite locally and seasonally inspired salad garnishes.

Makes 4 servings.

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