with Shrimp, Scallops, and Mussels|
Fettuccine with Shrimp, Scallops, and Mussels
3 tb Butter
1 c Fresh bread crumbs
3 tb Chopped fresh basil
1 c Chopped fresh basil
4 ts Chopped fresh thyme
1 lb Mussels; scrub/debeard
1 c Water
3 tb Olive oil
1 Zucchini; halved & sliced
1 Summer squash; halved &
1 Red bell pepper; into
4 Garlic cloves; minced
8 oz Large shrimp; peeled,
8 oz Sea scallops
1 lb Fettuccine
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
Add breadcrumbs; saut? until golden, about 5 minutes. Mix in 3 tablespoons
basil and thyme. Remove from heat.
Combine mussels and 1 cup water in large pot. Cover: boil until mussels
open, about 7 minutes (discard any mussels that do not open). Using tongs,
transfer mussels to bowl. Tent with foil. Strain cooking liquid into small
Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add
vegetables and saut? until crisp-tender, about 5 minutes. Transfer to bowl.
Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add
garlic: saut? 30 seconds. Add shrimp, scallops and 1/2 cup basil and saut?
3 minutes. Add mussel cooking liquid; simmer until shellfish are cooked
through, about 3 minutes. Add vegetables; stir to heat through.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm, to bite. Drain. Pour vegetables and shellfish over
pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup
basil. Top with mussels and breadcrumbs.
Betsy's notes: Made on 3/13/98; added some cayenne pepper with the salt and
pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs.
Per serving: 831 Calories; 25g Fat (27% calories from fat); 51g Protein;
98g Carbohydrate; 160mg Cholesterol; 625mg Sodium
Recipe by: Bon Appetit, 11/95
Posted to TNT Recipes Digest by Betsy Burtis
Mar 14, 98