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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 3 doz Small clams cleaned
- 3 doz Mussels cleaned
- 1 lrg Onion chopped
- 1 sm Tomato - peeled seeded and minced
- 1 sm Garlic clove chopped
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Flour rounded tsp
- 1 Tbsp. Minced parsley heaping tbsp
- 1 pch Grnd pepper
Method
- Preheat oven to 400 degrees.
- Put cleaned shellfish in a saucepan and shake gently over moderate heat for 3 to 4 min till they open.
- Remove shellfish to ovenproof pan.
- Strain juice through kitchen towel and reserve for later use.
- Slowly fry the chopped onion in 3 Tbsp.
- warm extra virgin olive oil.
- Add in tomato when onion begins to take on color.
- After liquid from tomato has evaporated, add in chopped garlic clove, minced parsley, and flour.
- Stir to prevent burning while flour cook for 1 minute.
- Pour in liquid reserved from cooking of shellfish.
- Add in pepper.
- Boil sauce for 1 to 2 min while stirring.
- Pour sauce over shellfish and bake in 400 degree oven 6 to 7 min.
- Comments: Mariscada A La Marinera can be made with any assortment of shellfish locally available.
- If you use large-shelled seafood, you may wish to remove one shell from each mollusk before covering with sauce.
- The recipe is Galician, and the version given above is from the Hogar Gallego in Madrid.
