16 fresh mussels (about 10 ounces), scrubbed and debearded
12 medium shrimp (about 1/4 pound), peeled and deveined
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
4 medium pitted ripe olives, halved
4 pitted green olives, halved
1 garlic clove, crushed
4 (1-ounce) slices Italian bread, toasted
Lemon wedges (optional)
Parsley sprigs (optional)
How to Make It
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell pepper in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel pepper. Cut bell pepper into julienne strips; set aside.
Bring wine to a boil in a large skillet. Add clams, mussels, and shrimp; cover, reduce heat, and simmer 5 minutes or until the shells open. Discard any unopened shells. Remove shellfish with a slotted spoon, and set aside. Reserve 1 tablespoon cooking liquid; discard remaining liquid. Remove meat from 12 clam and 12 mussel shells; discard shells. Set aside remaining 4 clams and 4 mussels in shells. Cut peeled shrimp in half lengthwise.
Combine clams, mussels, shrimp, reserved cooking liquid, bell pepper, parsley, and next 8 ingredients (parsley through garlic) in a bowl; toss well. Cover and chill at least 2 hours. Let stand at room temperature 20 minutes before serving. Serve with toasted bread slices and remaining clams and mussels in shells. Garnish with lemon wedges and parsley sprigs.
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