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Nantucket Bounty

Western.Chefs's picture
Ingredients
  Mussels 12
  Littleneck clams 12
  Cornmeal 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Yellow onion 1 Medium, chopped to make 1 cup
  Sweet green pepper 1 Large, coarsely chopped to make 1/2 cups
  Garlic 2 Clove (10 gm), minced
  Tomatoes 4 Medium, chopped to make 4 cups
  Dry white wine/Fish stock 1 Cup (16 tbs)
  Slivered basil/1 tablespoon dried basil leaves 1⁄3 Cup (5.33 tbs)
  Chopped fresh rosemary/1 teaspoon dried rosemary leaves 1 Tablespoon
  Salt 1⁄4 Teaspoon (Or To Taste)
  Black pepper 1⁄4 Teaspoon (Or To Taste)
  Shrimp 12 Ounce, peeled and deveined with tails, thawed- if frozen (16 Large Ones)
  Lobster/1 pound cooked monkfish chunks 1 1⁄2 Pound, cooked, removed from shell, and cut into chunks
Directions

1. Using a stiff brush, scrub the mussels and clams well under cold running water, removing the beards from the mussels and discarding any shells that have opened. Half-fill a large bowl with cold water, stir in the cornmeal, and add the mussels and clams. Let them stand for 15 minutes, to disgorge their sand, then rinse them well.
2. Meanwhile, in an 8-quart saucepot or Dutch oven, heat the oil over moderately high heat. Add the onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in 3 cups of the tomatoes, the wine, basil, rosemary, salt, and black pepper and bring to a boil. Lower the heat, cover, and simmer for 5 minutes.
3. Add the mussels and clams, cover, and steam 5 minutes longer, then add the shrimp and cook 5 minutes more. Stir in the lobster with the remaining 1 cup of tomatoes and cook for 2 minutes or just until heated through. (Discard any mussels and clams that have not opened.) Serve with steamed brown rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Seafood
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
8

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