Seafood A La Mediterranean
A vibrant Mediterranean seafood dish featuring shrimp, clams, mussels, and lobster tails simmered in a fragrant tomato and white wine sauce, perfect for seafood lovers and special occasions.
Ingredients
- 18 large shrimp ⓘ
- 18 cherrystone clams
- 18 mussels ⓘ
- 6 (4 oz.) lobster tails ⓘ
- 3/4 cup light olive oil
- 2 onions, finely chopped ⓘ
- 3 cloves garlic, finely minced ⓘ
- 2 cups white wine ⓘ
- 3 cups plum tomatoes, drained ⓘ
- 2 bay leaves
- 1/2 teaspoon dried oregano ⓘ
- 2 tablespoons chopped Italian parsley ⓘ
- 2 tablespoons chopped curly parsley
- salt and freshly ground pepper ⓘ
Instructions
- Prepare the shellfish by deveining the shrimp, leaving the shell intact, scrubbing the mussels and clams well, and discarding any opened ones. Cut tail fins from lobster tails and leave the meat in the shell, then cut into 1-inch pieces.
- Heat the light olive oil in a large skillet or saucepan over medium heat.
- Add the finely chopped onions and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the white wine and bring to a simmer, allowing it to reduce slightly, about 5 minutes.
- Add the drained plum tomatoes, bay leaves, dried oregano, salt, and freshly ground pepper. Simmer for 10 minutes to develop flavors.
- Add the prepared shellfish (shrimp, clams, mussels, and lobster pieces) to the sauce.
- Cover and cook for about 10 minutes, or until the shellfish are cooked through and opened (discard any unopened shellfish).
- Remove the bay leaves, sprinkle with chopped Italian parsley and curly parsley, and serve hot.
Tips & Substitutions
For best results, ensure all shellfish are fresh; discard any that are open before cooking. If you're short on time, pre-cooked shrimp can be used, but add them later to avoid overcooking. You can substitute the white wine with vegetable broth for a non-alcoholic version. Fresh herbs such as thyme can also enhance the flavor profile, offering a delightful twist to this Mediterranean dish.
Serving Suggestions
Serve this dish hot, garnished with freshly chopped parsley for color and flavor. It pairs beautifully with crusty bread to soak up the sauce. A light salad or a side of steamed vegetables complements the richness of the seafood. For a full Mediterranean experience, consider pairing with a chilled glass of white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving, as this can make the shellfish rubbery and dry.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood A La Mediterranean contains roughly 1453 calories, with 59g protein, 283g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (505% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1113mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but ensure it is fully thawed and drained before cooking. This helps maintain the texture and flavor of the dish. Just be aware that cooking times may vary slightly.
What can I serve with Seafood A La Mediterranean?
This dish pairs well with a simple green salad or garlic bread. For a heartier side, consider serving over a bed of linguine or with a side of risotto. You can also explore more Mediterranean recipes for inspiration.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced fresh chili peppers when cooking the onions and garlic. This will infuse the oil with spice and add a nice kick to the dish!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).