Mussels, shrimp, and squid simmer in a homemade tomato-wine sauce that's served over pasta in this main-dish recipe.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
20 mins
stand:
45 mins
Servings:
6
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Ingredients

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Directions

To clean mussels:
  • Scrub mussels under cold running water. Remove beards. In a 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup kosher salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.

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For pasta:
  • Cook according to package directions. Drain; keep warm.

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Meanwhile, for sauce:
  • In a 12-inch skillet, cook shallots and garlic in hot oil over medium heat until tender. Add wine and cook for 1 minute, stirring constantly. Add tomatoes, 1 teaspoon salt, black pepper, and red pepper. Cook and stir about 2 minutes or until tomatoes release some of their juices.

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  • Bring the tomato mixture to boiling. Add mussels to the sauce mixture; cook, covered, over medium heat for 5 minutes or just until mussels open. (Discard any mussels that do not open.)

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  • Stir in shrimp and calamari and, if you like, basil and parsley. Cook and stir over medium heat about 5 minutes or until heated through. Serve sauce over hot pasta with warm bread. Top wtih basil leaves, if you like. Makes 6 servings.

Note:
  • If you like, omit the mussels, 1 cup salt, and squid and increase shrimp to 1 1/2 pounds.

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Instructions Checklist
Cooking shrimp and calamari:
  • In a medium saucepan bring salted water to boiling. Add shrimp and calamari. Cook, uncovered, 1 to 2 minutes or until shrimp and calamari turn opaque. Drain saucepan. Transfer shrimp and calamari to a bowl of ice water to chill completely. Remove from ice water. Chill, covered, until ready to add to Frutti Di Mare.

Nutrition Facts

621 calories; total fat 17g; saturated fat 4g; cholesterol 279mg; sodium 752mg; carbohydrates 74g; fiber 3g; protein 38g; vitamin a 1166IU; vitamin c 18mg; calcium 131mg; iron 10mg.

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