October 07, 2017


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


  • 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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