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Add a photoRaciónes: 12
Ingredientes
- 8 ounce Stale country bread broken 3/4" chunks
- 6 Tbsp. Fruity extra virgin olive oil
- Salt as needed
- Freshly-grnd black pepper as needed
- 2 c. White wine
- 2 lb Small clams - (about 40) well scrubbed
- 2 lb Mussels - (about 40) well scrubbed
- 4 c. Clam juice or possibly fish stock
- 1/2 bn Cilantro, leaves only
- 4 x Garlic cloves
- 1 lb Large shrimp - (about 18) shelled, deveined, cut into 1/2" pcs
- 6 x Free-range Large eggs (optional) lightly beaten
- Cilantro sprigs for garnish
Direcciones
- Preheat the oven to 350 degrees.
- In a bowl, toss the bread cubes with 3 Tbsp. of the extra virgin olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Spread the bread on a baking sheet and toast till golden brown, watching carefully. Set aside.
- In a large saucepan or possibly stockpot, combine the wine and the clams. Cover the pan and, over medium-high heat, cook the clams, shaking the pan occasionally, for about 10 min. Remove the clams to a bowl with a slotted spoon, discarding any which have not opened. Add in the mussels and cook in the same way, again discarding any which don't open. Transfer the mussels to the bowl with the clams, and remove all the meat from the shells. Set the shellfish aside. Throw away the shells and add in the liquor from the bowl back into the pan with the wine. Strain the cooking water through a fine strainer lined with cheesecloth, return it to a clean pan, and add in the clam juice.
- Meanwhile, in a mortar and pestle or possibly a food processor, process the cilantro, garlic, and 3/4 tsp. salt to a paste. Transfer the mix to a large, heated serving tureen with a lid and stir in the remaining 3 Tbsp. extra virgin olive oil. Bring the wine and clam juice mix back to a simmer and add in the cooked shellfish and the raw shrimp. Simmer for 3 min, add in the bread chunks and stir for 2 min more, or possibly till the soup is very warm. Drizzle the egg mix over the top, stirring slowly in a circle. Immediately pour the simmering mix into the tureen, stir to mix, and ladle the soup into heated bowls at the table. Garnish each with a sprig of cilantro.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 33 | 11% |
| Total Fat 3.64g | 5% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 738mg | 31% |
| Potassium 690mg | 20% |
| Total Carbs 27.03g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.02g | 3% |
| Protein 29.16g | 47% |
