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

Name: Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice or medium-grain white rice; 237 milliliters bottled clam juice; 118 milliliters dry white wine; 4 garlic cloves, minced; 59 milliliters sliced green onions; 4 servings Lemon wedges; 12 littleneck clams, scrubbed; 473 milliliters chicken stock or canned low-salt chicken broth; 20 mussels, scrubbed, debearded; 4 servings Green Olive Relish; 2 Tbsps extra-virgin olive oil; 0 teaspoons saffron threads; 59 milliliters chopped shallots; 12 larges 12 uncooked large shrimp, peeled, deveined, tails left intact; 177 milliliters chopped tomatoes

Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 406 calories, 16g of protein, and 12g of fat. This recipe serves 4. If you have shallots, tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Bring stock and saffron to simmer in medium saucepan.

Ingredients you will need

Saffron

Stock

Equipment you will use

Sauce Pan

Remove from heat; cover to keep warm.

Heat olive oil in heavy large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add shallots; sauté until tender, about 2 minutes.

Ingredients you will need

Shallot

Add rice and garlic; stir 1 minute.

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Garlic

Rice

Add white wine and stir until absorbed, about 2 minutes.

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White Wine

Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently.

Ingredients you will need

Saffron

Stock

Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes.

Ingredients you will need

Stock

Rice

Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls.

Ingredients you will need

Littleneck Clams

Clam Juice

Tomato

Mussels

Saffron

Shrimp

Clams

Rice

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Bowl

Sprinkle with sliced green onions.

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Green Onions

Garnish with lemon wedges.

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Lemon Wedge

Serve, passing Green Olive Relish separately.

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Olive Relish

Equipment

Sauce Pan

Pot

Bowl

Ingredients

Servings:

237milliliters

arborio rice or medium-grain white rice 237milliliters

bottled clam juice 118milliliters

dry white wine 4

garlic cloves, minced 59milliliters

sliced green onions 4servings

Lemon wedges 12

littleneck clams, scrubbed 473milliliters

chicken stock or canned low-salt chicken broth 20

mussels, scrubbed, debearded 4servings

Green Olive Relish 2Tbsps

extra-virgin olive oil 0teaspoons

saffron threads 59milliliters

chopped shallots 12larges

12 uncooked large shrimp, peeled, deveined, tails left intact 177milliliters

chopped tomatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.