Mussels And Shrimp With Penne Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/8 tsp: Crushed red pepper flakes,
4 tbsp: Parsley, finely chopped
1 tsp: Mint leaf, crumbled
3/4 lbs: Shrimp, shelled, deveined
1 tbsp: Brandy,
3: Garlic cloves, chopped fine
2 cup: Fresh tomatoes, chopped, peeled, seeded
1 tsp: Leaf basil, crumbled
1/4 cup: Bottled clam juice,
1 lbs: Mussels in shells, scrubbed and de-bearded
1 lbs: Penne,
1: Lemon rind, grated
Directions:
Saute garlic and pepper flakes in olive oil, until garlic just begins to
color, 2-3 minutes. Add tomatoes, parsley, basil, and mint and bring to a
boil. Lower heat, cover and simmer for 10 minutes. Add clam juice and
shrimp, cover; cook over low heat for 2 minutes, stirring once. Add mussels
and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink
and mussels open. Carefully remove mussels form sauce. Cook Penne al dente,
drain and place in warm serving bowl; top pasta with hot sauce, stir to mix
well. Place mussels on top. Garnish with chopped parsley and lemon rind.
Posted to MM-Recipes Digest by Paula on Sep
01, 1998
Source from luhu.jp
color, 2-3 minutes. Add tomatoes, parsley, basil, and mint and bring to a
boil. Lower heat, cover and simmer for 10 minutes. Add clam juice and
shrimp, cover; cook over low heat for 2 minutes, stirring once. Add mussels
and brandy, cover and cook for 2-3 minutes longer or until shrimp are pink
and mussels open. Carefully remove mussels form sauce. Cook Penne al dente,
drain and place in warm serving bowl; top pasta with hot sauce, stir to mix
well. Place mussels on top. Garnish with chopped parsley and lemon rind.
Posted to MM-Recipes Digest by Paula
01, 1998
Source from luhu.jp