| 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 <ebburtis@ix.netcom.com> on
Mar 14, 98
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