1 lime
500g small mussels, scrubbed and cut into rings
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 cup white wine vinegar
Salt and black pepper to taste
1 kg medium-sized shrimp, peeled
200g clams without shells
1 cup dry white wine
4 sprigs of thyme
2 cups uncooked white rice
2 envelopes of anchovy paste
1/2 cup chopped fresh parsley
1/2 cup chopped scallions
1 lime
500g small mussels, scrubbed and cut into rings
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 cup white wine vinegar
Salt and black pepper to taste
1 kg medium-sized shrimp, peeled
200g clams without shells
1 cup dry white wine
4 sprigs of thyme
2 cups uncooked white rice
2 envelopes of anchovy paste
1/2 cup chopped fresh parsley
1/2 cup chopped scallions
1
Squeeze the lime juice over the mussels, mix well, let it sit for a minute, and then drain well with paper towels
2
Heat a large skillet with olive oil, add the mussels, and cook without stirring until they're golden brown on one side and flip them to cook the other side
Add half of the minced garlic and white wine vinegar, salt, and black pepper, stir well, and reserve in a bowl
3
Heat the same skillet with more olive oil and prepare the shrimp in the same way, adding them to the bowl with the mussels
4
Still in the same skillet, heat some more olive oil, add the clams, white wine, thyme, and stir well
Cover and cook for five minutes, stirring occasionally, then transfer the clams to the bowl with the mussels
Mix the cooking liquid from the pan into the bowl until you get four cups of liquid
5
Bring the mixture to a boil, add the rice and anchovy paste, check the seasoning, and cook until the grains are cooked but still firm
6
Mix everything in the bowl, add the chopped parsley and scallions, check the seasoning again, drizzle with more olive oil, and refrigerate for two hours.
