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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil
- 4 cloves garlic (finely chopped)
- 1/2 cup dry vermouth (or dry white wine)
- 18 littleneck clams (well scrubbed)
- 1 1/2 lb. mussels (well scrubbed)
- 1 jar Bertolli® Tomato & Basil Sauce
- 1 lb. large shrimp (uncooked fresh or frozen, peeled and deveined)
- 4 lobster tails (steamed, removed from shells and sliced)
- 3 Tbsp. fresh parsley (chopped)
- 2 Tbsp. fresh basil leaves (chopped, optional)
- 1 grated lemon peel
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Directions
- Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Add 1/4 cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)
- Add remaining 1/4 cup vermouth in same stockpot and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)
- Add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel in same stockpot. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink. Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol255mg85% |
| Sodium880mg37% |
| Potassium950mg27% |
| Protein54g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium15% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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