| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta, Scallops, Seasonings, Shrimp | 4 | Servings | ||
INGREDIENTS
| 3 | tb | Butter |
| 1 | c | Fresh bread crumbs |
| 3 | tb | Chopped fresh basil |
| 1 | c | Chopped fresh basil |
| 4 | ts | Chopped fresh thyme |
| 1 | lb | Mussels; scrub/debeard |
| 1 | c | Water |
| 3 | tb | Olive oil |
| 1 | Zucchini; halved & sliced | |
| 1 | Summer squash; halved & sliced | |
| 1 | Red bell pepper; into matchsticks | |
| 4 | Garlic cloves; minced | |
| 8 | oz | Large shrimp; peeled, deveined |
| 8 | oz | Sea scallops |
| 1 | lb | Fettuccine |
INSTRUCTIONS
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat. Combine mussels and 1 cup water in large pot. Cover: boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic: sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cooked through, about 3 minutes. Add vegetables; stir to heat through. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm, to bite. Drain. Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs. Betsy's notes: Made on 3/13/98; added some cayenne pepper with the salt and pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs. Per serving: 831 Calories; 25g Fat (27% calories from fat); 51g Protein; 98g Carbohydrate; 160mg Cholesterol; 625mg Sodium Recipe by: Bon Appetit, 11/95 Posted to TNT Recipes Digest by Betsy Burtis <[email protected]> on Mar 14, 98
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