12jumbo shrimppeeled and deveined (reserve the shells)
2dozen clamsscrubbed
1pound (500g)green or black mussels, scrubbed
8large sea scallops
1large ripe tomatoseeded and diced
1clovegarlicsmashed and peeled, plus 1 Tablespoon finely chopped
4large parsleyplus 1/4 cup chopped
1/4cupfinely chopped shallot
1cupdry white wine
2tablespoonsbutter
1tablespoonolive oil
2cupswater
salt and black pepper to taste
Instructions
In 6-quart pot, toast the Shrimp shells and the Garlic clove until the shells turn pink. Add Parsley and Water bring to boil, then boil for 5 minutes. Strain the broth and set aside.
Get a new pot, add in Butter and Olive oil until butter is melted. Add the chopped Garlic and the Shallot until aromatic. Then add in the Wine and the shrimp broth, bring to boil. Once is boiling, add the Clams and Mussels, close the lid until the mussels and clams open.
Then add in the Tomato, Scallops, Shrimps and chopped Parsley, stir evenly until cooked. Add in Salt and Pepper to taste, dish out and serve immediately.
Notes
If you like, get some french toast, garlic bread, or cheesy garlic bread and eat with it.