Tuscan Mussels And Shrimp Recipes

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

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.

TUSCAN MUSSELS AND SHRIMP

Steps:

• In a wide and deep pot add olive oil and shrimp and allow to sautee for 2 minutes.
• Add shallots, garlic and red pepper flakes. Allow to sweat for a couple of minutes until fragrant and transparent, but not brown.
• Add in mussels, saffron broth, white wine, tomatoes, lemon juice and scallions; toss everything to combine. Cover with tight fitting lid and allow to cook for 4 minutes untouched.
• Remove lid and move everything around, if all the mussels are opened, poor into a deep bowl, sprinkle with parsley and serve with toasted bread! ***If there are some mussels that have not opened discard of them.***
• Dip, slurp and enjoy!

TUSCAN MUSSELS

Steps:

• Begin heating your pasta water, cook pasta per instructions on the box.
• While the pasta is getting ready, clean your mussels. Remove any seaweed or debris from the shell and discard any mussels that are open! If they won't close when you tap them, they are dead. Never eat dead shellfish! Rinse your mussels in cold water thoroughly, then allow them to drain in a colander.
• Wash the head of broccoli rabe, and cut it into small strips about 3/4 of an inch.
• Slice 2 cloves of garlic and place in a large saute pan with 2 tablespoons of olive oil, as the garlic starts to cook, add the broccoli rabe and continue to saute for 7-10 minutes until the broccoli rabe is tender.
• Open a small can of cannellini beans and rinse them in cold water. Add the beans to the broccoli rabe, season with sea salt, pepper, and grated Romano cheese. Add a little water to the pan from the pasta pot. Set this aside until serving.
• At this point you should begin cooking your pasta, DeCecco is my pasta of choice and it calls for 11 minutes which is just enough time to cook the mussels.
• In another saute pan add 2 tablespoons of olive oil, 2 cloves of sliced garlic, and a pinch of crushed red pepper. Allow the garlic to begin cooking then add the mussels, the white wine and cover to let them steam open, after about 5 minutes the mussels will open, allow them to cook for another 2-3 minutes to fully cook the meat.
• Add the broccoli rabe mixture to the mussels. Cook until broccoli rabe is reheated. Serve and enhoy!

PASTA WITH MUSSELS AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

TUSCAN FISH STEW

Steps:

• Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
• Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
• Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.