Shellfish sauce
ingredients
- 1/3 cup olive oil
- 1 pound fresh mussels in shells, cleaned
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 1/2 pound medium-size peeled and deveined shrimp
- 2/3 cup dry white wine
- salt and freshly ground black pepper to taste
- 1 (8-ounce) can clams, drained
- 2 tablespoons chopped fresh parsley
directions
-
1
In a deep skillet with a cover, heat 3 tablespoons of olive oil
-
2
Add mussels
-
3
Cover pan; cook over medi- um heat about 4 minutes until all mussels are open
-
4
Discard mussels that do not open
-
5
Heat remaining oil in a medium-size saucepan
-
6
Add gar- lic, shallots and shrimp
-
7
Cook until shallots are soft and shrimp turns pink
-
8
Remove shrimp and set aside
-
9
Drain mussels
-
10
Strain cooking liquid
-
11
Add liquid and white wine to shallots and garlic
-
12
Bring to a boil
-
13
Boil gently, uncovered, until reduced slightly
-
14
Season with salt and pepper
-
15
Remove most mussels from shells, leaving a few for garnishing
-
16
Add mussels, shrimp and clams to cooking juice
-
17
Gently toss with hot pasta
-
18
Garnish with fresh parsley
-
19
Serves 4.