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- Poached Clams or Mussels with Minestrone
- Potato and Sausage Panfry
- Puree of Lentils with Baked Eggs
- Sausage and Fennel Ragout with Creamy Polenta
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- Slow cooked jerk pork shoulder
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Poached Clams or Mussels with Minestrone
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Description
Poached Clams or Mussels with Minestrone
Ingredients
1⁄2 c
white wine 32 oz
minestrone soup vegetables 1 T
olive oil 1 bn
parsley 3
roma tomato 1 T
basil leaves (chopped) 2 c
seafood stockInstructions
Reserve 1T basting oil. Combine parsley and remaining basting oil in blender; blend until smooth. Set aside.
Heat reserved tablespoon basting oil in braising pan on MEDIUM-HIGH; add vegetables. Cook, stirring, 5 min, until soft but not browned. Season to taste with salt and pepper. Add wine; cook 3-5min, until liquid is reduced to one third. Add tomatoes, basil, and seafood stock; heat to 170-degree simmer. Reduce heat to MEDIUM-LOW. Simmer 12-15 min until vegetables are tender.
Add shellfish; return to 170-degree simmer. Cover; poach 5-7min, until shells open. (Discard any shells that do not open.) Transfer shellfish to serving platter.
Add parsley/basting oil mixture to pan; stir to heat. Serve over shellfish.
Option: Serve with toasted rustic bread.
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