Shellfish Stew Alla Tarantina
2 pounds mussels, -- scrubbed and debearded 1 pound large shrimp, U-15 size, -- peeled and deveined 1 pound calamari, cleaned of skin, -- ink sac and beak 1 pound small clams or co...
Ingredients
- 2poundmussels, -- scrubbed and debearded
- 1poundlarge shrimp, u-15 size, -- peeled and deveined
- 1poundcalamari, cleaned of skin, -- ink sac and beak
- 1poundsmall clams or cockles, -- scrubbed and drained
- 12oysters, shucked, -- with liquid reserved
- 6tablespoonvirgin olive oil
- 1medium red onion, chopped into -- 1/4-inch dice
- 1red bell pepper, seeded and cored, -- chopped into=
Directions
- 1
2 pounds mussels, -- scrubbed and debearded 1 pound large shrimp, U-15 size, -- peeled and deveined 1 pound calamari, cleaned of skin, -- in
- 2
In a 4 quart pot, heat olive oil until smoking
- 3
Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes
- 4
Add wine and tomato sauce and bring to a boil
- 5
Add clams, shrimp and mussels and cover
- 6
Cook 3 to 4 minutes until clams have all opened
- 7
Add calamari and cook 2 minutes until opaque
- 8
Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges