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.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 40 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 10.3mg||3 %|
|Sodium 703.4mg||24 %|
|Potassium 236.5mg||6 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 54.5g|
|Protein 14g||20 %|
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Calories per serving: 333
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