*  Exported from  MasterCook  *
 
                         Seafood a la Mediterranee
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18      large         Shrimp
   18                    Cherrystone clams
   18                    Mussels
    6                    (4-oz.) lobster tails
      3/4  cup           Light olive oil
    2                    Onions -- finely chopped
    3                    Cl Garlic -- finely minced
    2      cups          White wine
    3      cups          Plum tomatoes -- drained
    2                    Bay leaves
      1/2  teaspoon      Dried oregano
    2      tablespoons   Chopped italian parsley
                         Salt and freshly ground
                         Pepper
    2      tablespoons   Chopped curly parsley
 
 May serve over rice pilaf. 1. To prepare shellfish, de-vein shrimp, leaving shell
intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from
lobster tails and leave meat in shell. Cut into 1-inch pieces. 2. Heat the olive
oil in a large skillet. Add chopped onion and cook over low heat for 2 minutes.
Add garlic and continue to cook for another minute. Do not brown. 3. Add lobster
tails and shrimp.
 Cook for 2 minutes. Add the wine, tomatoes, bay leaves, oregano, Italian parsley,
salt and pepper.
 Increase heat and cook briskly for 6 more minutes. Add the clams and mussels,
cover, and continue to cook briskly for 12-15 minutes, or until the clams and
mussels are open. Discard any unopened clams or mussels. 4. Remove bay leaves.
Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and
serve with crusty bread and a crisp salad.
 
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