July 19, 2017


Extra virgin oil  -1/2 cup plus 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 if necessary)
Rock shrimp - 200 gms
Bay scallops or halves sea scallops  - 100 gms
Lobster broth  - 1  1/2 cups
Fresh oregano - 1 tbsp (minced)
Kosher salt and freshly ground pepper to taste
Fresh flat leaf parsley leaves for garnish


  • Heat the 1/2 cup olive oil in a heavy, 8 cup 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, and serve immediately.

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