Crostini of Clams Mussels And Shrimp

6 servings

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Crostini of Clams Mussels And Shrimp Ingredients

8 Littleneck clams	1/2 ts Crushed red pepper flakes
8 sm Mussels	2 Plum tomatoes; peeled,
6 sm Shrimp; peeled and deveined	; chopped, and
3 tb Extra virgin olive oil; plus	; drained
; brushing bread	2 tb Dry white wine
3 Cloves garlic	24 sl Italian bread
2 tb Chopped fresh Italian

Instructions for Crostini of Clams Mussels And Shrimp

Scrub the shellfish clean. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat. Place the clams and mussels in the pot and cover. The shells should be open in about 7 to 10 minutes. (discard any that dont) Strain and reserve the liquid. Remove the shellfish from the shells and discard the shells. Dice the shrimp, clams, and mussels. Chop 1 clove of the garlic and saute in the remaining tablespoon of oil in a skillet over medium heat; do not let it brown. Add the shellfish, parsley, and pepper flakes. Cook for 2 minutes. In a separate pot, combine the tomatoes, wine, and reserved shellfish broth over medium heat. Cook for 3 to 4 minutes, until thickened. Add to the shellfish and cook for 2 more minutes. Remove from the heat. Rub the bread with the remaining 2 garlic cloves and brush with olive oil. Arrange in a single layer on a sheet pan and toast both sides. Top each piece of toast with a portion of the seafood mixture, arrange on a platter and serve warm. Yield: 6 servings as an appetizer CHEF DU JOUR DAVID RUGGERIO SHOW #DJ9506 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ClamCuisine: Uncategorized

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