Preparation Time - 30 Minutes
Preparation Method - Stove Top

Recipes that Compliment:

Mussels, Clams, Shrimp On Crostini

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Gina L. | May 21st, 2024

Ingredients are for 6 Servings
Scale It
Qty Unit Ingredient
8 small Mussels
8 medium Littleneck Clams
6 small Shrimp
4 tablespoons Extra Virgin Olive Oil
3 cloves Garlic » chopped
2 tablespoons Italian parsley » chopped
1/2 teaspoon Red pepper flakes » crushed
2 large Plum Tomatoes
2 tablespoons Dry White Wine
24 slices Italian Bread
Prep Time Process Time Overall Time
30 Minutes 30 Minutes 1 hour

- Scrub the shellfish clean.
- Peel and devein the shrimp.
- Peel, seed and dice the plum tomatoes.

1. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat.

2. Place the clams and mussels in the pot and cover. The shells should open in about 7 to 10 minutes. Discard any that don't open.

3. Strain the shellfish and reserve the liquid.

4. Remove and discard the shells.

5. Dice the shrimp, clams, and mussels. Set aside.

6. Chop 1 clove of garlic and saute in 1 tablespoon of extra virgin olive oil in a skillet over medium heat; do not let it brown.

7. Add the shellfish, parsley, and pepper flakes. Cook for 2 minutes.

8. In a separate pot, combine the tomatoes, wine, and the reserved shellfish broth over medium heat.

9. Cook for 3 to 4 minutes, until thickened.

10. Add to the shellfish mixture and cook for 2 more minutes.

11. Remove from the heat. Set aside.

12. Rub the Italian bread with the remaining 2 garlic cloves and brush with 1 tablespoon of olive oil.

13. Arrange in a single layer on a sheet pan and toast both sides.

14. Top each piece of toast with a portion of the seafood mixture.

15. Arrange on a decorative platter and serve warm.

Submitted by Gina L. | May 21st, 2024 See all of Gina L.'s Recipes.

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