Crostini Of Clams Mussels And Shrimp Recipes

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11



Mussels, Clams and Shrimp in Spicy Broth image

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.

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE

Provided by Food Network

Categories     main-dish

Number Of Ingredients 12



Linguini with Clams, Mussels, Rock Shrimp and Calamari in Spicy Tomato Sauce image

Steps:

  • In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.

1 1/2 ounces extra-virgin olive oil
1/2 ounce garlic, chopped
1/2 ounce shallots, chopped
4 Manila clams
5 black mussels
2 ounces rock shrimp
1/2 ounce white wine
3 ounces spicy marinara sauce
1 ounce calamari
6 ounces linguini, cooked
1 ounce fresh basil
1 tablespoon bread crumbs

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

I found this recipe by Giada De Laurentiis on foodtv.com. I have never made mussels or clams and I was delighted with the results. Do not omit the basil, I think it adds a lot to this recipe and make sure you have the warm, crusty bread to dip in the broth!

Provided by Chill

Categories     Mussels

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11



Mussels, Clams and Shrimp in Spicy Broth image

Steps:

  • Heat oil in a large heavy pot over medium heat.
  • Add garlic,bay leaf and crushed red pepper.
  • Saute until garlic is tender (1 min).
  • Add wine and bring to a boil.
  • Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
  • Turn up to medium and cook until sauce is good and warm.
  • Add clams, cover and cook for 5 minutes.
  • Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
  • When clams and mussels are almost all opened throw in the shrimp.
  • Cover and cook about 1 1/2 min or until shrimp is done.
  • Stir in torn basil leaves and serve.

1/4 cup oil
5 cloves garlic, minced
1 bay leaf
1 teaspoon dry crushed red pepper
1 cup dry white wine
1 (28 ounce) can diced tomatoes
24 small littleneck clams, scrubbed (about 2 1/2 lbs total)
24 mussels, debearded (about 1 1/2 lbs total)
20 large shrimp, peeled,deveined & butterflied (about 1 lb)
1/2 cup torn fresh basil leaf
warm crusty bread

CROSTINI WITH MUSSELS

Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx

Provided by DrGaellon

Categories     Mussels

Time 30m

Yield 4 appetizer servings, 4 serving(s)

Number Of Ingredients 10



Crostini With Mussels image

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.

Nutrition Facts : Calories 432.3, Fat 13.5, SaturatedFat 2.3, Cholesterol 63.7, Sodium 995.2, Carbohydrate 36.5, Fiber 1.5, Sugar 3.2, Protein 31.3

olive oil
8 slices stale bread (use something peasant-style with a good crunchy crust)
1/2 cup white wine vinegar
2 lbs mussels
2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 hot chili pepper, minced very fine (such as Thai bird chili or red serrano)
2 bay leaves
3/4 cup dry white wine
2 tablespoons chopped flat leaf parsley

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH

Categories     Olive     Rice     Shellfish     Sauté     Dinner     Seafood     Clam     Mussel     Shrimp     Saffron     Fall     Party     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15



Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish image

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

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