Mermaid Parade
Coney Island, Brooklyn

The Mermaid Parade descends on Coney Island every summer. It is not only the nation's largest art parade, but also one of New York City's greatest summer events. Every year, a King Neptune and Queen Mermaid preside over the occasoin and the roles are cast by different celebrities each year. This year Moby will be crowned King Neptune and his Queen Mermaid will be Theo of the Lunachicks.

TANYETTE'S COOKBOOK
As seen in this episode of Paradetown USA, here is Tanyette’s recipe for a delicious Seafood Risotto.

Seafood Risotto
(makes 6 appetizer servings)
4 1/2 cups (about) fish stock or bottled clam juice
1/4 cup olive oil
1 medium onion, chopped
1 large garlic clove, minced
6 clams, scrubbed
12 mussels, scrubbed, debearded
1 1/2 cups Arborio rice or medium-grain rice
1/2 cup dry white wine
2 small plum tomatoes, seeded, chopped
6 ounces squid, cleaned, bodies cut into 1/4 inch wide rings, tentacles left whole
6 uncooked medium shrimp, peeled, deveined
1 tablespoon minced fresh parsley

Bring stock to simmer in small saucepan. Reduce heat to low. Heat oil in large Dutch oven over medium heat. Add onion and garlic and sauté for about 5 minutes. Add clams. Cover and cook for 4 minutes, shaking oven occasionally. Add mussels. Cover and cook until clams and mussels open. Use a slotted spoon to transfer clams and mussels to bowl. Discard any that do not open. Tent with aluminum foil to keep warm.

Add rice to oven and stir over medium heat until translucent. Add wine and stir until liquid evaporates. Add 3 cups hot stock and tomatoes. Reduce heat, simmer and stir until rice is almost tender (about 15 minutes). Stir in squid and shrimp, and continue until both are cooked, adding more stock if necessary. Season with salt and pepper. Transfer to large bowl. Top with mussels and clams. Sprinkle with parsley.