51.   Serve mussels immediately in their skillet with the clarified herb butter and lemon wedges.

52.   Serve the salmon on a bed of couscous, dressed with the lemon-pesto sauce and garnished with lemon wedges.

53.   Serve with a lemon wedge.

54.   Serve with lemon wedges, hot or at room temperature, garnished with parsley.

55.   Serve with reheated honeyed onions and garnish with lemon wedges.

56.   Serve immediately in warmed pasta bowls, passing lemon wedges and additional grated cheese at the table, if desired.

57.   Serve immediately, passing a cruet of olive oil and a bowl of lemon wedges for seasoning.

58.   Serve plain or with lemon wedges, creme fraiche, sour cream or a light vinaigrette.

59.   Serve the roe and bacon with lemon wedges, garnished with parsley.

60.   Serve the soup with basil, cilantro, green onion tops and lemon wedges for garnish.