1teaspoonfresh thyme leaves or 1/4teaspoondried thyme
1⁄8teaspoonfresh ground pepper
1tablespoonfresh lemon juice (or as needed)
12fresh mussels, soaked, scrubbed, bearded
12littleneck clams, soaked, scrubbed
Serving Size: 1 (346) g
Servings Per Recipe:6
Calories from Fat 194 g26 %
Total Fat 21.6 g33 %
Saturated Fat 3.8 g18 %
Cholesterol 17.7 mg 5 %
Sodium 1825.1 mg 76 %
Total Carbohydrate105.6 g 35 %
Dietary Fiber 5.9 g23 %
Sugars 3 g12 %
Protein 26.1 g 52 %
To make croutons, rub bread with cut side of 1 garlic half.Cut bread into 1/2-inch squares.Heat 4 T.oil in heavy skillet over medium heat.Add garlic halves and heat until sizzling.Stir in bread; saute, stirring frequently, until oil is absorbed and the bread is toasted on all sides, about 5 minutes.Turn out onto paper towel and cover with another paper towel to absorb oil.
Heat wine in large heavy saucepan or Dutch oven (about 10 inches wide) to boiling.Add 1/2 t. salt and half the orange peel.Cover pan and continue to boil while preparing tomato mixture.
Combine tomatoes, onion, remaining orange peel and 2 T. oil, the crushed garlic, basil, thyme, remaining 1/2 t. salt, and the pepper in mixing bowl.Taste and add lemon juice if tomatoes aren’t tart or flavorful.
Place mussels and clams in boiling wine in pan.Top with shrimp, then tomato mixture.Cover pan and steam over high heat until shrimp is curled and just firm to the touch, and the mussels and clams open, about 5-7 minutes.
Crush croutons with fist to coarse crumbs.Using slotted spoon, transfer shellfish to large platter and spoon tomato mixture over top.Pour cooking liquid into bottom of platter.Sprinkle with croutons.Serve at once.