Shellfish with Saffron, Tomato, Shallot, and White Wine

Serves two:

1 medium to large shallot finely diced

3 garlic cloves, sliced

3 T olive oil

1 c diced tomato, canned if out of season

1 c white wine such as sauvignon blanc

2 pinches saffron

11 black mussels

11 littleneck clams

8 fresh Gulf shrimp, u20, shelled and deveined

2 T chopped fresh parsley

in a five quart pot, saute shallot and garlic in olive oil over medium heat until fragrant; add tomato, wine, and saffron and bring to a boil; add all shellfish and cover for five minutes; remove shellfish as it is done (mussels may open before clams and shrimp will cook more quickly if closer to the bottom of the pot); place shellfish in two big soup bowls with tomato-wine liquid ladeled over top; garnish with chopped parsley; serve with toasted garlic bread to soak up the delicious saffron tomato broth.

--This was an easy Sunday night shellfish meal. We enjoyed this with whole grain garlic toast and a salad of mixed greens.

*Kurt expressed his delight with this dish without even being asked!

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