Crostini Of Clams, Mussels, And Shrimp

Recipe Ingredients

8		Littleneck clams
8		Mussels (small)
6		Shrimp - peeled, deveined (small)
3 tablespoons	45ml	Extra-virgin olive oil - plus more for
		Brushing bread
3		Garlic cloves
2 tablespoons	30ml	Chopped fresh Italian parsley
1/2 teaspoon	2.5ml	Crushed red pepper flakes
2		Plum tomatoes - peeled, seeded,
		Chopped, and drained
2 tablespoons	30ml	Dry white wine
24		Italian bread

Recipe Instructions

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.

This recipe yields 6 servings as an appetizer.

Source:
CHEF DU JOUR - (Show # DJ-9506) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.