Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish

Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish
Photo by Noel Barnhurst

Ingredients

  • 12 uncooked large shrimp, peeled, deveined, tails left intact
  • 2 cups chicken stock or canned low-salt chicken broth
  • Lemon wedges
  • 1 cup bottled clam juice
  • ¼ cup green onions
  • ¼ teaspoon saffron threads
  • Green Olive Relish
  • + 8 more ingredients
    • ¼ cup shallots
    • ½ cup dry white wine
    • 4 garlic cloves
    • 12 littleneck clams
    • 20 mussels
    • ¾ cup tomatoes
    • 2 tablespoons extra-virgin olive oil
    • 1 cup arborio rice or medium-grain white rice

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm. Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 c...

View full recipe at Epicurious

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