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!