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Seafood, Mixed: Red Shellfish Zuppa

Source of Recipe


Adapted from "Primi Piatti" by Christopher Styler






List of Ingredients



• 1 lb. mussels
  
• 1 lb. butter clams
  
• 1 (14-1/2-ounce) can whole tomatoes
  
• 2 Tbsp olive oil
  
• 3 medium cloves garlic, peeled and minced
  
• 1/4 tsp red pepper flakes
  
• 1/3 cup finely chopped parsley
  






Instructions



1. Scrub the mussels and pull out the beards. Scrub the clams. Refrigerate both until ready to cook.
   
   
2. Break up the tomatoes; combine with their liquid in a large saucepan with the olive oil, garlic and red pepper flakes. Bring to a boil and continue to boil for 3 minutes.
   
   
3. Add the shellfish and bring back to a boil. Reduce the heat slightly; cover and cook 5 minutes. Stir in the parsley and serve in bowls with the broth and French bread to soak up the juices.
   
   Makes 4 servings.