 |
| Mussels, Clams & Shrimp in Drunken Tomatoes |
Mainly because my girls {little fools} snub shellfish largely {Kyra will eat Shrimp only}. But of late I've decided I don't care.... there I said it. Seriously though, they can eat the sides.... in this case they had crusty bread AND WATER! LOL. Don't call DFS they were happy as CLAMS.... no pun intended.
Anyhow, this was a simple and FABULOUS and less than an hour from start to table including peeling & deveining the shrimp.
Adapted from Giada's fabulous recipe
WHAT YOU NEED:
3 TBSP olive oil 3 TBSP minced garlic
10 dried red pequin chilis {or something to add a kick}
2 bay leaves {I always double up the lucky leaves}
1 & 1/2 cup dry white wine
1 box POMI chopped tomatoes {48 oz}
3 dozen small clams
2 dozen mussels
1 lb jumbo {15-20 count} shrimp peeled & deveined
WHAT YOU DO:
Heat the oil in large lidded deep saute pan or steaming pot over medium heat.
Add the garlic, bay leaves, and pequins.
Saute about 5 minutes, then increase the heat to high, add the wine and bring to a boil.
Add the tomatoes and reduce heat to a simmer, simmer 5 minutes.
Add clams. Cover and cook for 5 minutes.
Add the mussels. Cover and cook another 5 minutes, everything should be open, if not leave in a few minutes more. Some may not open and if after 8 minutes any holdouts exists.... chuck 'em out!
Using a slotted spoon remove the clams and mussels, I plated them at that time.
 |
| Mussels, Clams & Shrimp in Drunken Tomatoes |
Divide the shrimp and drunken tomatoes among the bowls.
I served with big warm loaves of french bread to sop up the sauce. YUM!
caveat: Always read up on shell fish safety if you are not familiar.... this is a good link CLICK HERE.
