Seafood A La Mediterranean

Recipe Ingredients

18 tablespoons	270ml	Shrimp (large)
18		Cherrystone clams
18		Mussels
6		Lobster tails - (4-oz.)
3/4 cup	177ml	Light olive oil
2		Onions - finely chopped
3		Garlic - finely minced
2 cups	474ml	White wine
3 cups	187g / 6.6oz	Plum tomatoes - drained
2		Bay leaves
1/2 teaspoon	2.5ml	Dried oregano
2 tablespoons	30ml	Chopped Italian parsley
		Salt and freshly ground
		Pepper
2 tablespoons	30ml	Chopped curly parsley

Recipe Instructions

May serve over rice pilaf.

1. To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from lobster tails and leave meat in shell. Cut into 1-inch pieces.

2. Heat the olive oil in a large skillet. Add chopped onion and cook over low heat for 2 minutes. Add garlic and continue to cook for another minute. Do not brown.

3. Add lobster tails and shrimp. Cook for 2 minutes. Add the wine, tomatoes, bay leaves, oregano, Italian parsley, salt and pepper. Increase heat and cook briskly for 6 more minutes. Add the clams and mussels, cover, and continue to cook briskly for 12-15 minutes, or until the clams and mussels are open. Discard any unopened clams or mussels.

4. Remove bay leaves. Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad.

Source:
Mark Rosenstein

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