SEAFOOD MEDLEY WITH TOMATO-BUTTER SAUCE
https://www.mindas-kitchen.com/
Cooking Instructions
- 1
Rinse the mussels under cold water and trim any beards with kitchen shears.
- 2
Peel and devein the shrimp, leaving the tails on.
- 3
Rinse the squid and remove the "cartilage" from the interior of the tubes. Separate the tentacles and slice the tubes into rings about 3/8-inch thick.
- 4
Heat the olive oil over medium heat, add the onion and cook until soft and translucent, about 2 minutes.
- 5
Add the garlic and cook until soft, about 2 minutes more. Add the tomatoes, salt, and pepper, stir to combine, and cook for 5 minutes, stirring occasionally.
- 6
Bring about 2 inches of water to a boil in a large pot with a steamer insert. Add the mussels, cover, and cook until they have all opened.
- 7
Remove from the heat, keep covered, and set aside.
- 8
Increase the heat on the tomato sauce to medium-high, wait until it begins to simmer, then add the shrimp.
- 9
Cook for 2 minutes, or until the shrimp begin turning opaque around the edges.
- 10
Add the squid and continue cooking for 1 minute more. Add the scallops and butter, and continue to cook until the butter has melted and the seafood has cooked through. Total cooking time should be no more than 5 to 6 minutes.
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