Recipes

Shellfish sauce
  • Ingredients
  • 1/3 cup olive oil
  • 1 pound fresh mussels in shells, cleaned
  • 1 garlic clove, crushed
  • 2 shallots, finely chopped
  • 1/2 pound medium-size peeled and deveined shrimp
  • 2/3 cup dry white wine
  • salt and freshly ground black pepper to taste
  • 1 (8-ounce) can clams, drained
  • 2 tablespoons chopped fresh parsley
Directions
  1. In a deep skillet with a cover, heat 3 tablespoons of olive oil
  2. Add mussels
  3. Cover pan; cook over medi- um heat about 4 minutes until all mussels are open
  4. Discard mussels that do not open
  5. Heat remaining oil in a medium-size saucepan
  6. Add gar- lic, shallots and shrimp
  7. Cook until shallots are soft and shrimp turns pink
  8. Remove shrimp and set aside
  9. Drain mussels
  10. Strain cooking liquid
  11. Add liquid and white wine to shallots and garlic
  12. Bring to a boil
  13. Boil gently, uncovered, until reduced slightly
  14. Season with salt and pepper
  15. Remove most mussels from shells, leaving a few for garnishing
  16. Add mussels, shrimp and clams to cooking juice
  17. Gently toss with hot pasta
  18. Garnish with fresh parsley
  19. Serves 4.


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