I love all seafood. Really, I don’t discriminate. I’ve cooked all sorts of seafood before – from shrimp to red snapper. But I’ve never tried to make mussels or clams at home. This was the coolest cooking experience I’ve had in a while! It was so fun I Instagramed them popping! I had to do a little bit of research to find out how exactly to wash and prepare them. It’s a lot of work, but let me tell you … it is worth it. The most exciting step in this dish was steaming the clams and mussels. I have glass tops for my cookware and I was able to watch the shells popping open. At first, I had no idea what to expect with the clams. I wasn’t sure how how “open” they’d get. When I saw a sliver of an opening, I almost turned the heat off, but then I was pleasantly surprised when I watched the first shell pop completely open. If you’re not into the whole Frutti Di Mare, you at least have to steam your own mussels and clams. It’s pretty impressive too, when you present them to guests.
Ingredients
- 1/4 lb Scallops
- 1/4 lb Lobster meat
- 15 Black Mussels
- 5 oz Calamari, rings
- 1 cup cooked Tail-On Shrimp
- 1/2 glass Dry White Cooking Wine
- 1 teaspoon Capers
- 1/4 cup fresh Flat-Leaf parsley, chopped
- Sea Salt and Pepper, to taste
Instructions
- In a deep saucepan, heat Oil. Add garlic, onions, wine, and capers.
- Bring to a boil. Once boiling, turn heat down to low and cook uncovered for 30 minutes, stirring occasionally.
- Meanwhile, wash mussels and clams under cold water with a stiff brush. Discard any that are open. Place in a large bowl and cover with cold water until ready to use.
- Mix calamari, lobster meat, scallops, and shrimp with tomato sauce and cook for 5-10 minutes, until seafood is cooked through.
- Raise the heat to a boil then add the mussels and clams, cover pan and steam until the shells have opened, about 5-10 minutes. Discard any that did not open.
- Sprinkle with Parsley.
- Serve immediately with French bread or rolls, or over linguine.
