1 kg of mussels with shells
2 cloves of garlic, minced
1/4 cup olive oil (60 ml)
500 g of clams with shells
300 g of scallops without shells
1/2 cup dry white wine (120 ml)
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
calabresa
1 kg of mussels with shells
2 cloves of garlic, minced
1/4 cup olive oil (60 ml)
500 g of clams with shells
300 g of scallops without shells
1/2 cup dry white wine (120 ml)
1/4 cup chopped fresh parsley
1/4 teaspoon paprika
calabresa
Rinse the mussels well and discard any that are open. Reserve
In a large skillet, over high heat, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until soft (approximately 2 minutes)
Add the seafood, pour in the wine, reduce the heat to low, and cover the skillet
Cook until the mussels open (about 10 minutes)
Sprinkle with parsley and paprika, and stir carefully
Transfer to a serving dish and serve immediately
220 calories per serving
Medium-bodied white wine, similar to Sauvignon Blanc
Chilean Sunrise '97, $7.50, and Villa Montes '98, $9
