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  Hard shell clams/Cherrystones / littlenecks 8
  Mussels 30 Large
  Medium shrimp 1 Pound, shelled and deveined
  Sea scallops 1 Pound
  Onion 1 , coarsely chopped
  Fresh italian flat leaf parsley 1 Bunch (100 gm), chopped
  Dry white wine 1 Cup (16 tbs)

Scrub clams and place in cold water to cover for at least 1 hour before cooking.
Examine clams and mussels and discard any that are cracked or not tightly closed.
Scrub mussels thoroughly under running water, pulling out and discarding fiberlike "beards." Preheat oven to 400°.
Put all shellfish in baking dish; cover with onion and parsley; pour white wine over top.
If baking dish has no lid, seal tightly with foil.
Bake for 15 to 20 minutes, or until clams and mussels open, scallops become opaque, and shrimp turn pink.

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