Ingredients
1-pound mussels, scrubbed
1/2-pound small scallops
1-pound shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 potato, diced
1 cup dry white wine
3 cups crushed tomato
1 cup clam juice
2 1/2 cup vegetable or fish broth
1/3 cup fresh lime juice or lemon juice
1/3 cup fresh parsley, chopped
1 teaspoon oregano, dried
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
wedges of lime or lemon for serving
Preparation
- Use a large skillet and heat oil over medium heat. Add onions, garlic and potato, until soft and tender.
- Add crushed tomatoes. Seasoned with salt, pepper, red pepper flakes, oregano, and paprika.
- Add clams and stir. Add clam juice. Cook for 3 minutes. Add shrimps and scallops. Cover with fish or vegetable broth, and let it simmer for about 5 to 8 minutes.
- Lower heat and drizzle with wine. Simmer again stirring occasionally for 15 minutes, until clams open and rest of seafood is cooked. Discard any un-opened clams.
- Turn off heat and add in lime juice. Top with chopped fresh parsley leaves. Ooops, I missed the toasted piece of bread. Enjoy with extra wedges of lime :)!
