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Recipe
Seafood Stew Amalfi Style

Seafood Stew Amalfi Style

Join me at Emeril's Coastal Italian Restaurant in Miramar Beach, Florida. We just launched a new summer menu with lots of fresh, local seafood, house made pastas and flatbreads and craft cocktails.

  • Prep Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds mussels, about 24 pieces
  • 2 pounds littleneck clams, about 16 pieces
  • 1 pound peeled and deveined, medium shrimp (16/20 count)
  • 2 1/2 cups Amalfi-style Sauce
  • 8 tablespoons unsalted butter, cubed
  • 2 cups cooked fregola (a bead-shaped pasta from Sardinia)
  • Fennel fronds, for garnish

Directions

  • In a large Dutch-oven heat the olive oil over medium-high heat, when hot, add the mussels and clams. Cook the mussels and clams for 2 to 3 minutes, stirring to coat with the olive oil. Add the shrimp, Amalfi-style sauce and butter and cover the pan. Cook for 3 to 4 minutes longer, stirring ocassionally, until the mussels and clams fully open and the shrimp has cooked through.

    Serve the seafood stew, in a shallow bowl, over warm fregola and garnish with the fennel fronds.