| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Mussels,; scrubbed and debearded |
| 1 |
lb |
Large shrimp, U-15 size,; peeled and deveined |
| 1 |
lb |
Calamari, cleaned of skin,; ink sac and beak |
| 1 |
lb |
Small clams or cockles,; scrubbed and drained |
| 12 |
|
Oysters, shucked,; with liquid reserved |
| 6 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion, chopped into; 1/4-inch dice |
| 1 |
|
Red bell pepper, seeded and cored,; chopped into 1/4-inch |
| 1 |
|
Yellow bell pepper, seeded and cored,; chopped into 1/ |
| 2 |
tb |
Freshly chopped thyme leaves |
INSTRUCTIONS
Cut calamari into 1/2-inch rings and check oysters for sand and bits of
shell.
In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and
thyme leaves and cook until softened but not brown, about 10 minutes. Add
wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels
and cover.
Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2
minutes until opaque. Season with salt and pepper, add oysters and oyster
liquid and simmer 2 to 3 minutes until oysters have tightened around outer
edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and
serve.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5666
Posted to MC-Recipe Digest V1 #273
Date: Fri, 1 Nov 1996 22:14:18 -0500
From: Meg Antczak <meginny@frontiernet.net>
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