- 1 pound mussels
- 1/2 pound shrimp
- 1 can baby clams
- 1/2 cup water
- 1/2 cup white wine
- 1/2 pound fresh mushrooms sliced
- 1 teaspoon basil
- 1 garlic clove minced
- 3 tablespoons olive or vegetable oil
- 1 can crushed tomatoes - (29 oz)
- 1 small can tomato paste
- 1 small pepper chopped
- 1 small onion chopped
Wash mussels well. Place in pot with water and wine. Cover and bring to boil over high heat. Boil five or ten minutes, or until mussels are open. Shake pot or stir occasionally. Set aside to cool.
Clean shrimp and wash and slice mushrooms, set aside.
Heat oil in saucepan. Add minced garlic clove and mushrooms. Cook briefly without browning. Add tomatoes, tomato paste and basil. Add chopped onion and pepper. Simmer thirty minutes, stirring often.
Remove mussels from shells, reserving 1 cup broth. Add mussels, shrimp and clams, using broth, to tomato sauce. Simmer 20 to 30 minutes. Add salt and pepper to taste and serve.
This recipe yields ?? servings.