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Message: [QUOTE="msf22b, post: 3382449, member: 656"] My (Chinese) wife suggested and executed a new tradition to which I hardily approve: Mariscada with Egg Sauce....served with Yellow Rice and a simple salad. Clams, mussels, shrimp (lots), squid and Scallops It's reputed to be Castilian but there is no recipe on the web for a garlicky white sauce with egg, nor mention of it in standard cookbooks from Spain It's served in a small group of Greenwich Village restaurants, the most famed El Faro, having gone out of business some years ago. A version I have enjoyed for decades is cooked nightly in Sevilla on Charles St. It's possibly an invention for foreigners (Americans) that locals have never eaten (but it's delicious). Examples abound: Chop Suey, Egg Foo Young and Moo Moo Gai Pan are unknown in China and Italians would never put meat balls in spaghetti or sprinkle parmesan on clam sauce (perhaps some barbarians do according to Inspector Montalbano). My wife reverse engineered the sauce to perfection and improved the dish by cooking each of the seafoods separately (a hint from Bobby Flay). Highly recommended (very) The only problem is: there is no reason to go back to our Charles Street abode. [/QUOTE]