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Classic Shellfish Stew

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  Extra virgin olive oil 1 Teaspoon
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Diced plum tomatoes 1 Cup (16 tbs), drained (fresh or canned)
  Dry white wine/Clam juice 1 Cup (16 tbs)
  Chopped fresh italian parsley 1⁄4 Cup (4 tbs)
  Hot pepper sauce 1 Dash
  Salt To Taste
  Black pepper To Taste
  Littleneck clams 1 Pound, scrubbed
  Mussels 1 Pound, scrubbed and debearded
  Medium shrimp 8 Ounce, peeled and deveined

Coat a large saucepan with no-stick spray; add the oil over medium-high heat.
Add the onions and saute for 1 minute.
Add the garlic and continue cooking for 3 minutes, or until the onions and garlic become very soft.
Add the tomatoes, wine or clam juice, pars ley and hot-pepper sauce; add salt and black pepper to taste.
Lower the heat, cover and simmer for about 20 minutes.
Uncover and continue cooking for 5 minutes, or until the liquid is slightly reduced.Add the clams and mussels.
Cover and cook for 3 minutes.
Check to see if they are beginning to open.
If not, cover and cook another minute.
If so, add the shrimp and continue cooking, uncovered, for another 2 to 3 minutes, or until the shellfish have opened and the shrimp are pink.
Discard any mussels or clams that have not opened.

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Classic Shellfish Stew Recipe