When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Soups/stews, Seafood	6	Servings

INGREDIENTS

2	c	Dry white wine
1		Bay leaf
1		Onion, roughly chopped
1	cl	Garlic
2		Ribs celery
1		Lobster (1- 1 1/2 lb)
12	md	Shrimp in the shell
24		Mussels, well scrubbed
12		Sea scallops
4	c	Heavy whipping cream
1	c	Milk
1	ts	Dried thyme
1	tb	Minced fresh parsley
1/4	ts	Dried rosemary
1	c	Fresh spinach, chopped
1/2	c	Grated carrot
		Salt & pepper to taste
1/2	ts	Fresh lemon juice

INSTRUCTIONS

1. Combine the white wine, bay leaf, onion, garlic, and celery in a large
stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot
and steam for 10 minutes. Remove the lobster.
2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the
shrimp with tongs.
3. Add the mussels, cover the pot and steam until they open, about 5
minutes. Remove the mussels with tongs, extract the meat, and discard the
shells. Discard any that do not open.
4. Add 2 cups water to the liquid in the pot, bring to a boil, and then add
the scallops. Cover the pot and steam for 3 minutes. Remove the scallops
with tongs.
5. Extract the lobster meat, reserving the shells. Peel and devein the
shrimp, reserving the shells. Chop the meats into bite-sized portions;
cover and set aside.
6. Return the seafood shells to the pot of broth and add 2 cups water.
Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain
the broth and return to the pan.
7. Bring the broth to a simmer over low heat. Add the cream, milk, thyme,
parsley and rosemary and simmer until the mixture thickens slightly, 5
minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2
minutes. Stir in the spinach and carrots and simmer another 2 minutes just
to wilt the spinach. Season with salt and pepper, and stir in the lemon
juice. Serve hot.
Serves 6.
Source: The New York Cookbook, Molly O'Neill, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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