RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6342
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| Recipe Name: |
Mussels and Shrimp - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Spanish |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup oil, olive
1.5 Cups tomatoes, italian, canned chopped
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Directions:
Peel and devein shrimp, clean and scrub mussels.
In a small saucepan, bring wine to a boil, add the saffron and remove from heat. Heat olive oil over medium heat in the largest, heaviest skillet or saucepan you've got. Add the bell peppers and onion until the onion softens, about 3 minutes. Add the garlic, artichokes, bay leaf and paprika and sauté a minute more. Add the rice and stir to coat.
Add chicken stock and tomatoes, increase heat and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Add the saffron infused wine, shrimp and mussels, cover and continue cooking about 15 minutes until the rice is tender and the mussels pop open.
Season to taste with salt and pepper. 5 minutes before serving mix in the green peas and olives. |
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| Nutrition per Serving: |
| Calories: |
1130 |
Total Carbs: |
118.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
415.0 |
Fat: |
28.8 |
Protein: |
84.70 |
| Fiber: |
1.80 |
Sodium: |
2060.56 |
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