Seafood Frutti Di Mari Recipe

Clean and inspect shellfish

Rinse mussels and clams under cold running water. Discard any with cracked shells or that do not close when tapped. Scrub shells to remove debris and remove any beards from mussels by pulling toward the hinge.

Prepare shrimp and scallops

Pat shrimp and scallops dry with paper towels. If shrimp are not deveined, devein them. Season both lightly with 1/4 tsp salt and 1/8 tsp black pepper and set aside on a plate in the refrigerator while you make the sauce.

Heat a large deep skillet or shallow pot over medium heat. Add 3 tbs olive oil and 1 tbs butter. When the butter melts and begins to foam, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes.

Add the minced garlic and red pepper flakes and cook, stirring, for 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook for 1 minute to caramelize slightly, then pour in the white wine to deglaze the pan. Scrape up any browned bits and simmer until the wine reduces by half, about 2–3 minutes.

Add the crushed tomatoes, chicken/seafood stock, dried oregano, sea salt, and remaining 1/4 tsp black pepper. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning.

Stir in the chopped basil and remove the sauce from the heat while you prepare to add the seafood. Keep the sauce at a very low simmer (or warm) — not boiling.

Bring the marinara back to a gentle simmer over medium-low heat. Add the cleaned mussels and clams, nestling them into the sauce. Cover the pan and steam for 4–6 minutes, shaking the pan occasionally, until most shells have opened. Discard any mussels or clams that remain tightly closed after cooking.

Once shells are open, add the shrimp and scallops in a single layer, gently stirring to coat with sauce. Cover and cook 2–3 minutes, then uncover and cook a further 1–2 minutes until shrimp are opaque and scallops are just cooked through (firm but springy). Total seafood cooking time after adding shrimp/scallops should be about 3–5 minutes to avoid overcooking.

If the sauce has reduced too much while steaming, add up to 2 tbs water or stock to loosen to a spoonable consistency. Stir gently to bring everything together.

Off heat, stir in lemon zest, 1 tbs lemon juice (about half the lemon), chopped parsley, and 1 tsp olive oil. Taste and adjust salt, pepper, and lemon as desired.

Ladle the Frutti di Mare into shallow bowls over cooked pasta or alongside slices of crusty bread to soak up the sauce. Spoon several mussels, clams, shrimp, and scallops into each portion and drizzle any resting pan juices over the top.

Garnish with additional chopped parsley and lemon wedges. Serve immediately so the seafood remains tender.