Rubyz Seafood Delight

This is a dish that embraces some of the Seafoods that I really enjoy, namely, Shrimp, Mussels, Scallops, and Calamari—served in a wonderful  Clam Sauce.

Rubyz Seafood Delight

I used;

  • Shrimp, Mussels, Scallops, and Calamari
  • Mushrooms      mixture package containing Shiitake, Oyster, Enoki, Chanterelle
  • Note***Reserve      some of the Oyster Mushrooms to garnish the finished dish.
  • 1      cup of bean sprouts
  • 8      TB olive oil
  • 1/4      c each chopped bell pepper, onion, celery
  • 2      cloves garlic- chopped
  • 1      can gourmet clam sauce
  • 2      TB chopped fresh parsley or dried (I used dried here)
  • 1/4      tp red pepper flakes
  • Cracked      black pepper & salt (to taste)
  • Fettuccine

And Proceeded thusly;

  1. Heat one half– 4 TB olive oil in medium sauté pan and add the chopped bell pepper, onion, celery and sauté until veggies are aromatic.
  2. Add the garlic and sauté a few minutes more
  3. Add the mushroom mixture and cook just until the mushrooms are wilting
  4. In another sauce pan, heat the other half of the olive oil and add the seafood, sauté until shrimp are nice and pink
  5. ***Note*** the mussels are already cooked
  6. Retain the juice that’s produced from sautéing the seafood as it is quite flavorful.
  7. Add the seafood mixture to the pan with the mushroom mixture
  8. Next throw in those sautéed, chopped veggies, salt & pepper, and simmer on medium low for about 15 minutes to incorporate all of the flavors
  9. The bean sprouts should be added at the end to retain some of its crispiness.
  10. Add the clam sauce and serve over the fettuccini

Mushroom mix–Shiitake, Oyster, Enoki, Chanterelle

Into the saute pan with a little olive oil

 Sauteed for a bit, added cracked black pepper & salt…looking good, smelling even better

Seafood mixture of sea scallops, shrimp, calamari, & mussels into another saute pan

They’re coming along swimmingly

Added the seafood to the mushroom mixture; spooned some clam sauce into the pan…not too much…didn’t want to overpower the juices from the mussels. Wanted to have a nice balance of flavors

Added chopped green bell pepper, celery, and parsley

A closer look

Topped with fresh enoki mushrooms

Served with Fettuccine

 

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2 Comments (+add yours?)

  1. John
    Jan 22, 2012 @ 02:48:59

    Looks good Ruby!

    Reply

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