Ingredients:
Extra virgin oil - 1/2 cup + oil for drizzling
Garlic cloves - 3 (very thinly sliced)
Red pepper flakes - 1 tsp
Tomato paste - 1 tbsp
Dry white wine - 1/2 cup
Mussels - 16 (scrubbed and debearded)
Pork shrimp - 200 gms
Bay scallops - 100 gms
Lobster broth - 1 1/2 cups
Minced fresh oregano - 1 tbsp
Kosher salt and freshly ground pepper to taste
Fresh flat-leaf leaves for garnish
Method:
Extra virgin oil - 1/2 cup + oil for drizzling
Garlic cloves - 3 (very thinly sliced)
Red pepper flakes - 1 tsp
Tomato paste - 1 tbsp
Dry white wine - 1/2 cup
Mussels - 16 (scrubbed and debearded)
Pork shrimp - 200 gms
Bay scallops - 100 gms
Lobster broth - 1 1/2 cups
Minced fresh oregano - 1 tbsp
Kosher salt and freshly ground pepper to taste
Fresh flat-leaf leaves for garnish
Method:
- Heat the 1/2 cup olive oil in a heavy bottom saucepan over medium high heat.
- Add the garlic and fry. tossing frequently, until it turns golden brown.
- Be careful not to burn it. Stir in the pepper flakes, tomato paste, and wine.
- Add the mussels, shrimp,and scallops.
- Cover and cook for 2 minutes. remove the lid,add the lobster broth, and cook over medium high heat until the liquid begins to thicken, about 5 minutes.
- Discard any mussels that do not open.
- Add the oregano, salt and pepper.
- Ladle into individual shallow soup bowls.
- Garnish with parsley, drizzle with olive oil.
- Serve immediately.
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