We entertain almost every weekend during the summer and fall months. In the summer, I prepare this shrimp and mussels dish quite a bit. It is so easy and always a hit! Serve with crusty bread for dipping. Add a salad, corn on the cob and new potatoes for a large crowd.
Shrimp and Mussels
2-3 pounds large shrimp (14-16 count)
2-3 packages frozen mussels
1/2 cup extra virgin olive oil
2 tablespoons butter
3 cloves garlic (minced)
1 cup dry white wine (use a good wine that you drink with dinner - such as a Sauvignon Blanc)
In a large pan, add EVOO and butter. Once hot, add wine. Cook together for a few minutes for the wine to reduce. Add garlic and cook for two minutes, then add shrimp. Cook until shrimp is done - usually 6-7 minutes.
In separate pan, prepare mussels following directions.
Once shrimp and mussels are done add together in large bowl. Pour the sauce from shrimp o
ver both and mix.Add some fresh herbs for extra flavor - any think that you like. In this picture, I used minced dill and basil. YUM!!
See the cute small red colanders...they are from Target (the dollar section, although they were $2.50 each - go figure!)
I place one of these by each table setting with half of a lemon, and a warm wet wash cloth wrapped in foil (this is a finger food meal and can be messy!!). During the meal, they make a place for shrimp tails and mussel shells. Easy clean up as well!
Happy Summer!!
