directions
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1
In a deep skillet with a cover, heat 3 tablespoons of olive oil
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2
Add mussels
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3
Cover pan; cook over medi- um heat about 4 minutes until all mussels are open
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4
Discard mussels that do not open
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5
Heat remaining oil in a medium-size saucepan
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6
Add gar- lic, shallots and shrimp
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7
Cook until shallots are soft and shrimp turns pink
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8
Remove shrimp and set aside
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9
Drain mussels
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10
Strain cooking liquid
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11
Add liquid and white wine to shallots and garlic
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12
Bring to a boil
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13
Boil gently, uncovered, until reduced slightly
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14
Season with salt and pepper
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15
Remove most mussels from shells, leaving a few for garnishing
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16
Add mussels, shrimp and clams to cooking juice
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17
Gently toss with hot pasta
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18
Garnish with fresh parsley
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19
Serves 4.
Shellfish sauce
ingredients
- 1/3 cup olive oil
- 1 pound fresh mussels in shells, cleaned
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 1/2 pound medium-size peeled and deveined shrimp
- 2/3 cup dry white wine
- salt and freshly ground black pepper to taste
- 1 (8-ounce) can clams, drained
- 2 tablespoons chopped fresh parsley