Seafood Maranara

I thought I would try something a little different to see if I could get to the 25 comments needed to achieve the "They like me" status. So without further ado, let me take you to my kitchen. Here is what I cooked up today.


"Seafood marinara"

You will need:
10 lbs of frozen tomatoes (don't freak on me, I will explain)
1 medium onion
4 cloves of garlic
2 tsp salt
2 tbs oregano
1 tsp pepper
1/4 cup sugar
1 cup chopped fresh parsley
1 cup white wine(more of you are like me and watched the galloping gormet on TV)
1 lb mussels in the shell
1 lb large scallops
1 lb fresh shrimp


Ok about the tomatoes. We take fresh tomatoes every year and freeze them in 1 quart bags. All you have to do is wash them and them bag them. When you are ready to cook with them, simply put them under cool water and the skins will come right off and they you cut the top off and dice them up. It is really easy and much easier than canning. You can take out as many as you like when you want to use them. I wanted to let the sauce get thick so I used a lot, diced them and then let them cook several hours. I started with the pot almost full but there was only about 4 inches in the pot after they cooked down. See photos












Next I added the diced onions and garlic and the chopped parsley and then the oregano and let it simmer on low for another hour.


Then I added one cup of white wine. That is the basic marinara sauce.



When you are done, the sink should look like this.



Not like this.





Then you add whatever you want to make the variety desired. I cut it in half and saved one half for another meal. I will freeze that half.

I wanted seafood so that is what I added. I steamed the mussels and then removed them from the shell.



Some fancy restaurants leave them in the shell but that is just something you have to deal with at the table so I took the shells out. Then I added the steamed muscles, raw scallops and peeled and deveined shrimp to the sauce and let it simmer for another 20 minutes. While this was simmering, I cooked a package of linguine to put the sauce on. After the linguine was done, I drained it and put it on a large platter and then added the sauce to the middle and decorated with garlic bread and some of the leftover parsley. There you have it. Bon appetite.



Wait before you serve it put on some Andrea Bacilli to set the mood.



Now stand on the porch and holler "Come and get it or I'm giving it to the kitties,

Have a great day,
Greg