the air will reach the mid 80's on the coast.
CLAMS, MUSSELS, SHRIMP ITALIAN
Very quick and easy
Litrtle neck clams 2 doz
Mussels, 2 doz
Shrimp 31 to 40 count 2 doz
Basil leaves, broken - ½ cup
Olive oil - ¼ cup
Garlic cloves 3, minced
Bay leaf - broken
Dry vermouth - 1 cup
Tomatoes - one can 28 0z - diced
Use a deep pot with a couple glugs of olive oil. Sautee the tomatoes and garlic while stirring for about 5 minutes. Add the seasoning, vermouth and clams. Cook for about 5 minutes until clams open. Add the mussels and the shrimp. When the shrimp is pink the stew is done.
Serve with crusty bread chunks
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