Shellfish Pot Recipe

Ingredients

• 2 lbs. of mussels
• 1 lb. of clams
• 1 lb. of shrimp, peeled and deveined
• 1 can of diced tomatoes
• 1 onion, chopped
• 4 garlic cloves, minced
• 1/2 cup of white wine
• 2 cups of fish or shellfish stock
• 1/4 cup of chopped parsley
• 1/4 cup of chopped basil
• 2 tbsp. of olive oil
• Salt and pepper to taste

Instructions

1. Clean mussels and clams thoroughly by rinsing them under cold water, then tapping them gently together. Discard any that do not close when tapped.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent, about 3-4 minutes.
3. Add the can of diced tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Add the white wine and cook until it reduces by half, about 5 minutes.
5. Add the fish or shellfish stock and bring to a boil.
6. Add the mussels and clams and cover the pot. Cook for 5-7 minutes or until the shells have opened. Discard any that do not open.
7. Add the shrimp and cook for an additional 2-3 minutes or until the shrimp are pink and fully cooked.
8. Add salt and pepper to taste.
9. Serve the shellfish pot in large bowls with chopped parsley and basil sprinkled on top.

Verdict

This shellfish pot recipe is a delicious and flavorful dish that is perfect for any occasion. The combination of shellfish, tomatoes and herbs make for a satisfying and comforting meal that is easy to prepare. Serve with some crusty bread to soak up the flavorful broth.

Serving Suggestions

• Serve over linguine for a pasta dish
• Pair with a crisp white wine, such as Sauvignon Blanc
• Add some diced potatoes for a heartier meal