Shrimp and Mussels Medley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds unpeeled medium-size fresh shrimp |
1 pound fresh mussels |
cooking spray |
1 teaspoon olive oil |
3/4 cup chopped onion |
2/3 cup chopped green bell pepper |
2/3 cup chopped red bell pepper |
2/3 cup chopped yellow bell pepper |
5 garlic cloves, minced |
2 cups peeled, seeded, and chopped tomato |
1 1/2 cups dry white wine |
1/3 cup chopped fresh cilantro |
1/4 teaspoon salt |
8 cups hot cooked linguine (cooked without salt or fat) |
Directions:
1. Peel and devein shrimp, leaving tails intact. Set aside. Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.
2. Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 3 minutes or until vegetables are tender. Add tomato, wine, cilantro, and salt; bring to a boil. Add shrimp and mussels. Cover and cook 8 minutes or until mussels are open and shrimp turn pink.
3. Place 1 cup cooked linguine in each individual serving bowl; spoon shrimp mixture evenly over linguine.
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