MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE
Steps:
- In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!
Provided by Chill
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy pot over medium heat.
- Add garlic,bay leaf and crushed red pepper.
- Saute until garlic is tender (1 min).
- Add wine and bring to a boil.
- Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
- Turn up to medium and cook until sauce is good and warm.
- Add clams, cover and cook for 5 minutes.
- Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
- When clams and mussels are almost all opened throw in the shrimp.
- Cover and cook about 1 1/2 min or until shrimp is done.
- Stir in torn basil leaves and serve.
SHRIMP CROSTINI
Provided by Florence Fabricant
Categories quick, appetizer
Time 25m
Yield 18 - 20 canapes
Number Of Ingredients 8
Steps:
- Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
- Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
- Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 8 grams, Carbohydrate 152 grams, Fat 14 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1918 milligrams, Sugar 3 grams, TransFat 0 grams
CROSTINI WITH MUSSELS
Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx
Provided by DrGaellon
Categories Mussels
Time 30m
Yield 4 appetizer servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a high-sided saute pan with olive oil 1" deep. Place over medium heat. Dip bread in vinegar, then let drain on clean towels for a few minutes. Fry bread in hot oil until golden brown and crunchy. Remove to paper towels to drain.
- Clean the mussels - remove beards, scrape, and rinse. Discard any that do not close when tapped. Place in a large enough pot, cover, and cook over high heat until they open. Discard any which do not open. Drain mussels, reserving the liquid. Add water to bring the volume to 1 cup. Remove mussels from shells and set aside, discarding shells.
- Heat 2 tbsp olive oil in a saute pan. Add garlic and chili pepper and saute until fragrant, about 1 minute. Add mussels, reserved liquid and bay leaves. Simmer 5 minutes, then add wine. Cook another 5 minutes, then add parsley.
- Place 2 crostini in each bowl. Top with a ladleful of mussels and cooking liquid.
Nutrition Facts : Calories 432.3, Fat 13.5, SaturatedFat 2.3, Cholesterol 63.7, Sodium 995.2, Carbohydrate 36.5, Fiber 1.5, Sugar 3.2, Protein 31.3
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