Spanish Shellfish

Cooking Light
This is an impressive, yet easy, first course. It is typical of the kind of dish you might see in tapas bars in Spain.
4 servings (serving size: 3 clams, 3 mussels, 3 shrimp, and 1/4 cup tomato mixture)

Ingredients

+ Add To Shopping List
1/4 cup dry sherry
1/8 teaspoon saffron threads, crushed
Vegetable cooking spray
3/4 cup julienne-cut red bell pepper
1/2 cup chopped onion
1/4 cup diced low-sodium 96%-fat-free ham
2 garlic cloves, minced
1/3 cup canned crushed tomatoes
1 tablespoon chopped almonds, toasted
1/4 teaspoon salt
1/4 teaspoon pepper
12 small fresh clams (about 10 ounces), scrubbed
12 fresh mussels (about 1/2 pound), scrubbed and debearded
12 medium shrimp (about 1/4 pound), peeled and deveined
1 tablespoon chopped fresh parsley

Preparation

Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and sauté 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley.

Created date

June 2004

Nutritional Information

Calories 93
Caloriesfromfat 24 %
Fat 2.5 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.6 g
Protein 11.1 g
Carbohydrate 6.5 g
Fiber 1.1 g
Cholesterol 54 mg
Iron 2.9 mg
Sodium 329 mg
Calcium 45 mg