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Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Mussels - scrubbed, debearded

  2. 1 lb 454g / 16oz Large shrimp - (U-15 size) - peeled, deveined

  3. 1 lb 454g / 16oz Calamari - cleaned of skin,

  4. Ink sac and beak

  5. 1 lb 454g / 16oz Small clams or cockles - scrubbed, drained

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 12 Oysters - shucked, and Liquid reserved

  9. 6 tablespoons 90ml Virgin olive oil

  10. 1 tablespoon 15ml Red onion - chopped

  11. 1/4" dice (medium)

  12. 1 Red bell pepper - seeded, cored,

  13. 1 Yellow bell pepper - seeded, cored,

  14. And chopped 1/4" dice

  15. 2 tablespoons 30ml Freshly-chopped thyme leaves

  16. 1 cup 237ml Dry white wine

  17. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  18. 4 Rustic bread - toasted until hard

Instructions Jump to Ingredients ↑

  1. Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell.

  2. 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.

  3. 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.

  4. 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.

  5. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.

  6. This recipe yields 4 servings.

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