June 02, 2016
Fresh Tomatoes, Main Dish, Shellfish,
Summer, Stove Top, Herbs more
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"Recipe source: Fine Cooking: summer eats 2015"
In a large pot toast the shrimp shells and the garlic clove over medium high heat, stirring until shells turn pink (only a minute or so) add the parsley sprigs and 2 cups water; bring to a boil and boil for 3 minutes; strain broth into a bowl and reserve.
In the same cleaned out pot heat the butter and olive oil over medium heat until the butter melts. Add the chopped garlic and the shallots and cook stirring until the garlic is fragrant (only a minute or so); stir in wine and the reserved shrimp broth and bring to a boil over high heat.
Stir in clams and mussels and cook, covered, until the mussels start to open (under 5 minutes); as they open transfer them with a slotted spoon to a large serving bowl or 4 individual bowls.
Continue cooking the clams, stirring occasionally until they start to open (2 minutes longer) and then transfer them to the bowl(s); discard any mussels or clams that do not open after 8 minutes. Sprinkle with half of the chopped parsley.
Reduce heat to medium and season broth with salt and pepper. Add the tomato, scallops and shrimp to broth, cover and cook until shrimp runs pink and scallops are opaque (only a few minutes). Transfer shrimp, scallops and broth to bowl(s) and sprinkle with the remaining chopped parsley.
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