CIOPPINO

(Courtesy of XINH DWELLEY: XINH'S CLAM & OYSTER HOUSE)

Cioppino recipes are as varied as the tastes of the chef’s who create them.  Our own chef, Xinh Dwelly, created this recipe that features our fresh Meditterenean Mussels in a medley of shellfish flavors.

1/3 C ONION, CHOPPED                                                   1 TSP BROWN SUGAR

1/3 C GREEN PEPPER, CHOPPED                                   1 LB CLAMS

1/3 C RED PEPPER, CHOPPED                                        1 LB MUSSELS

1/3 C CELERY, CHOPPED                                                 ½ LB PRAWNS

1 TBSP GARLIC, CHOPPED                                              ½ LB CALAMARI

1   12 OZ CAN TOMATO PUREE                                       ½ LB SCALLOPS

1   12 OZ CAN DICED TOMATOES                                    ½ C PARMESAN CHEESE, GRATED

1 TSP JOHNNY’S SEASONING SALT                               GREEN ONION, GARNISH

1 TSP ITALIAN HERB MIX                                                   CILANTRO, GARNISH

1 TSP CUMIN

In 2 tbsps oil, sauté onion, green pepper, red pepper, celery and garlic.  Add tomato puree and diced tomatoes.  Mix well and add seasoning salt, Italian herbs, cumin and brown sugar.  Mix well and simmer for 1 hour.  About 10 minutes before serving add all shellfish and boil until all shellfish are open.  Serve over rice or pasta and top with parmesan, green onion and cilantro.

BON APPETIT!

www.taylorshellfishfarms.com