Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
8	small	Mussels
8	medium	Littleneck Clams
6	small	Shrimp	Shrimp Shrimp - pronounced 'shrimp' are small crustaceans found in both fresh and saltwater environments. They are highly favored for their sweet, mild flavor and firm texture, making them one of the most popular Read more...
4	tablespoons	Extra Virgin Olive Oil
3	cloves	Garlic » chopped	Garlic Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it Read more...
2	tablespoons	Italian parsley » chopped
1/2	teaspoon	Red pepper flakes » crushed
2	large	Plum Tomatoes
2	tablespoons	Dry White Wine
24	slices	Italian Bread

Prep Time	Process Time	Overall Time
30 Minutes	30 Minutes	1 hour

- Scrub the shellfish clean.
- Peel and devein the shrimp.
- Peel, seed and dice the plum tomatoes.

1. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat.

2. Place the clams and mussels in the pot and cover. The shells should open in about 7 to 10 minutes. Discard any that don't open.

3. Strain the shellfish and reserve the liquid.

4. Remove and discard the shells.

5. Dice the shrimp, clams, and mussels. Set aside.

6. Chop 1 clove of garlic and saute in 1 tablespoon of extra virgin olive oil in a skillet over medium heat; do not let it brown.

7. Add the shellfish, parsley, and pepper flakes. Cook for 2 minutes.

8. In a separate pot, combine the tomatoes, wine, and the reserved shellfish broth over medium heat.

9. Cook for 3 to 4 minutes, until thickened.

10. Add to the shellfish mixture and cook for 2 more minutes.

11. Remove from the heat. Set aside.

12. Rub the Italian bread with the remaining 2 garlic cloves and brush with 1 tablespoon of olive oil.

13. Arrange in a single layer on a sheet pan and toast both sides.

14. Top each piece of toast with a portion of the seafood mixture.

15. Arrange on a decorative platter and serve warm.