Ingredients You'll Need
- 1 lb. Mussels
- 1 lb. Raw, Easy Peel Prawns peeled & deveined
- 1 lb. clams
- 1 pint cherry tomatoes
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1 tsp. red pepper flake
- 1 whole yellow onion, chopped
- 6 garlic cloves, minced
- 1/4 cup tomato paste
- 1 bottle dry white wine
- 2 cups vegetable stock
- 1 whole bay leaf
- 1 tsp. garlic salt
- 1 tsp. ground black pepper
- 1 bunch parsley, chopped
Directions
- Preheat oven to 400 degrees F
- Place cherry tomatoes on a sheet pan or oven proof baking sheet
- Drizzle with olive oil and season with salt and pepper
- Roast in oven for 15-20 minutes
- In a large pot, heat olive oil and butter over medium-high heat
- Add prawns, and cook over medium high heat about 2 minutes until prawns are opaque and cooked slighly
- Season with salt, pepper and red pepper flakes
- Stir together and remove prawns and set aside
- In the same pot, add the onion
- Turn heat to medium and season with salt and pepper
- Sweat onions until transluecent and tender
- Add minced garlic and tomato paste
- Stir for 30 seconds until fragrant
- Turn heat down and pour in white wine
- Stir mixture and bring to a simmer
- Cook for 10 minutes until reduced and slightly thickened
- Add stock and stir to combine
- Add bay leaf and bring to a boil, then reduce to simmer for 10 minutes
- Season with salt and pepper, turn down heat and add the roasted cherry tomatoes, mussels and clams to the pot
- Cook and cover for 5 minutes until clams and mussels have opened
- Add reserved prawns and stir to combine and warm through
- Remove bay leaf and garnish with shopped parsley
