Recipe by Leslie in Texas
This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.
Top Review by kate_nyc
I am a beginner cook and made this recently to prove to my boyfriend I can manage in the kitchen...I skipped the mussels and added a few vegetables instead. I also used an olive oil that had a little red pepper in it already, it added just a bit of a kick. It was delicious! We were both very impressed with my cooking skills. :)
- 3 tablespoons olive oil
- 1 large onion, minced
- 2 large garlic cloves, minced
- 1⁄4 cup dry white wine
- 1 1⁄2 teaspoons dried basil or 1 1⁄2 tablespoons fresh basil
- 1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
- 1 1⁄2 cups diced canned tomatoes, well drained
- 1 1⁄2 lbs mussels, scrubbed and debearded (see note)
- 1 lb sea scallops, halved
- 1 lb large shrimp, peeled, deveined and butterflied
- salt & freshly ground black pepper, to taste
- 1 lb spaghetti, cooked al dente
Directions See How It's Made
- Heat oil in 4 or 5-quart saucepan over medium-high heat.
- Add onion and saute until golden;add garlic and saute an additional 30 seconds.
- Stir in wine,basil and marjoram and cook 1 minute.
- Add tomatoes, increase heat and boil 5 minutes.
- Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
- Add scallops and shrimp.
- Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
- Season to taste with salt and pepper, add spaghetti and toss gently to mix.
- Serve immediately, with freshly grated parmesan, if desired.
- Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.