Frutti Di Mare Recipe

Clean and inspect

Rinse mussels and clams under cold running water, discarding any with cracked shells or that do not close when tapped. Remove beards from mussels by pulling toward the hinge. Scrub shells with a stiff brush. Rinse calamari and pat dry, slice tubes into 1/2-inch rings if not pre-sliced. Peel and devein shrimp if not already done. Pat all seafood dry with paper towels and refrigerate until ready.

Heat a large deep skillet or wide, heavy-bottomed pot over medium heat. Add olive oil and butter. When butter has melted and foam subsides (about 1 minute), add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes.

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

Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the pan with a wooden spoon. Let the wine simmer and reduce by about half, 3–4 minutes, to concentrate flavor.

Add the seafood stock (or clam juice) and bring the mixture to a gentle simmer. Taste and add up to 1/4 tsp more salt if the stock is very low in sodium.

Add the calamari rings first and simmer gently for 1 minute (calamari cooks quickly and can become rubbery if overcooked).

Add the clams and mussels, give the pan a good shake or stir to nestle them into the broth, then cover the pan. Steam for 4–6 minutes over medium heat until most shells have opened. Discard any clams or mussels that remain tightly closed after cooking.

Uncover, add the shrimp, and stir. Cook uncovered for 2–3 minutes more, until shrimp turn pink and opaque and calamari is tender. If using larger shrimp, adjust time accordingly. If you prefer a slightly creamier broth, stir in the heavy cream now and warm through for 30 seconds.

Stir in the lemon juice, chopped parsley, and season with salt and freshly ground black pepper to taste. Give everything a gentle toss to combine and ensure the flavors are balanced.

Spoon the Frutti di Mare into warmed bowls or serve directly from the pot with broth. Serve with lemon wedges and plenty of crusty bread for sopping, or toss with cooked pasta (linguine or spaghetti) and a little of the cooking liquid to coat.

Estimate serving: divide into 4 portions. Enjoy immediately.