Crostini Of Clams Mussels And Shrimp Recipes

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE

Steps:

• Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
• Add scallions to the pot and saute for another 5 minutes.
• Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
• Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
• Serve with the bread to soak up the sauce in a deep bowl and enjoy!

CROSTINI WITH MUSSELS

Steps:

• Fill a high-sided saute pan with olive oil 1" deep. Place over medium heat. Dip bread in vinegar, then let drain on clean towels for a few minutes. Fry bread in hot oil until golden brown and crunchy. Remove to paper towels to drain.
• Clean the mussels - remove beards, scrape, and rinse. Discard any that do not close when tapped. Place in a large enough pot, cover, and cook over high heat until they open. Discard any which do not open. Drain mussels, reserving the liquid. Add water to bring the volume to 1 cup. Remove mussels from shells and set aside, discarding shells.
• Heat 2 tbsp olive oil in a saute pan. Add garlic and chili pepper and saute until fragrant, about 1 minute. Add mussels, reserved liquid and bay leaves. Simmer 5 minutes, then add wine. Cook another 5 minutes, then add parsley.
• Place 2 crostini in each bowl. Top with a ladleful of mussels and cooking liquid.

TUSCAN MUSSELS AND SHRIMP

Steps:

• In a wide and deep pot add olive oil and shrimp and allow to sautee for 2 minutes.
• Add shallots, garlic and red pepper flakes. Allow to sweat for a couple of minutes until fragrant and transparent, but not brown.
• Add in mussels, saffron broth, white wine, tomatoes, lemon juice and scallions; toss everything to combine. Cover with tight fitting lid and allow to cook for 4 minutes untouched.
• Remove lid and move everything around, if all the mussels are opened, poor into a deep bowl, sprinkle with parsley and serve with toasted bread! ***If there are some mussels that have not opened discard of them.***
• Dip, slurp and enjoy!

CROSTINI OF CLAMS, MUSSELS, AND SHRIMP

Steps:

• Scrub the shellfish clean. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat. Place the clams and mussels in the pot and cover. The shells should be open in about 7 to 10 minutes. (discard any that don't) Strain and reserve the liquid. Remove the shellfish from the shells and discard the shells. Dice the shrimp, clams, and mussels.
• Chop 1 clove of the garlic and saute in the remaining tablespoon of oil in a skillet over medium heat; do not let it brown. Add the shellfish, parsley, and pepper flakes. Cook for 2 minutes. In a separate pot, combine the tomatoes, wine, and reserved shellfish broth over medium heat. Cook for 3 to 4 minutes, until thickened. Add to the shellfish and cook for 2 more minutes. Remove from the heat.
• Rub the bread with the remaining 2 garlic cloves and brush with olive oil. Arrange in a single layer on a sheet pan and toast both sides. Top each piece of toast with a portion of the seafood mixture, arrange on a platter and serve warm