If we could give this 10 stars we would, sooo delicious and lovely spicy tingle on the palate. We loved every thing about it and will be making it again. Didn't change a thing and I made the whole recipe, we pigged out on it and there is still enough for tomorrow. served with a baguette made into garlic bread. thanks for posting a great one!
This recipe was FABULOUS!!!!! My guest were amazed by the taste, flavor, and restaurant quality. I made only a few adjustments. 1.I added corn cob sliced 1 1/2 inches thick right before I added the clams. and 2. I used White cooking wine instead of regular wine. The finished product was really good.
This was wonderful !! The only change I made was to used crushed dried chilli instead of the red pepper - maybe it's the same and lobster tails (langostinillas)? Anyway we both loved it and will have it again in the future !
I halved this recipe and also, because I live in the desert and am on a budget, I subbed a lot using Bistro frozen clams and mussels, and thawed out frozen colossal shrimp. I've used these in many seafood dishes and it is really good considering. It was still a good recipe. Only thing is I felt it was a little bland. I a pinch of sea salt at the end and 2 turns from a peppermill as well. It needed much more flavor. Other than that, it was awesome
Yum! Easy dish, tastes like a restaurant dish...I would have said 5 star, hubby said 4, couldn't do 4 1/2...Will make again.
Wow this was good. Since I'm allergic to shrimp/prawns, I added some scallops instead, and it was really nice. Thanks for posting this, will be definitely making this again!
This was divine. It was easy to make and you can substitute different shellfish. I used scallops instead of mussels. Also, I had no crushed red pepper so I used cayenne. I served it with white Jasmine rice and some hot Italian bread.