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  • Home
  • My World - blog
    • The Daily Brat
    • My writings
    • Where I've Been
  • Untangling the Knot - Field Goal Vlog
    • Training Log
    • Sneak Peak at Untangling the Knot
    • Kicking and Patriot Photos
  • The World of my Books
    • Book Reviews
    • Molto Mayhem - Favorite Italian Recipes
    • Betting Jessica's Character World
  • Author's World
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Mussels, Clams and Shrimp in Spicy Broth

3/5/2013

1 Comment

 
Picture
This recipe is courtesy of Giada De Laurentiis and Food Network

Lucia's uncle would have shown her how to clean the mussels and clams (including pulling off the beard -toward the hinge end). Not having Uncle Gianni handy I had to do some research on the computer. Thankfully the shrimp came cleaned and deveined. YAY!

Ingredients1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried crushed red pepper
  • 1 cup dry white wine
  • 1 (28-ounce) can diced tomatoes
  • 24 small Littleneck clams (about
    2 1/2 pounds total), scrubbed

  • 24 mussels (about 1 1/2 pounds total), debearded
  • 20 large shrimp (about 1 pound), peeled, deveined,
    butterflied
  • 1/2 cup torn fresh basil leaves
  • Warm crusty bread

  • Directions

      Heat the oil in a heavy large pot over medium heat. Add
    the garlic, bay leaf, and crushed red pepper. Saute until
    the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the
    tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break
    down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook
    for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5
    minutes longer.


    Using a tongs, transfer the opened shellfish to serving
    bowls (discard any shellfish that do not open). Add the shrimp and basil to the
    simmering tomato broth. Simmer
    until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp
    and tomato broth among the bowls. Serve with the warm bread.


    1 Comment
    SSBBW Colorado link
    10/22/2022 12:25:02 am

    Loved reading this thank yoou

    Reply



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      Lucia's Recipes

      The heroine of Molto Mayhem, Lucia, is sent to Italy to learn the fine art of cooking from her Aunt Cristina. In a twist, it is actually the uncle who teaches her the beauty of Italian cuisine.

      Here's are a collection of recipes described in the book.... or ones Lucia would love to learn to cook.

      Buon appetito!

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