SEAFOOD PLATTER

PORTIONS: 2

INGREDIENTS

2 Pieces flounder

2 lb. mussels

3 lb. Cherry stone clams

1 lb. shrimps, peeled and deveined

1 tbsp. butter

1 tbsp. olive oil

½ diced onion

½ tsp. minced garlic

1 cup Rhine wine o white wine

1 cup water

1 tbsp. chopped parsley

¼ red pepper cut in Julianne

¼ yellow pepper cut in Julianne

¼ orange pepper cut in Julianne

1 tbsp. green onions thinly sliced.

¼ tsp. ground pepper

METHOD

With a small knife, take off the beards from the mussels and leave soaking in water for 1 hour.

Clean the clams with a hard brush to get rid of the sand stuck to the shell. Wash them with running water and soak in water with salt for 2 hours. Clean the clams with fresh water again.

In a deep pot heat the oil and sauté the onions and garlic together.

Add wine, water, mussels and clams. Cover the pot. Cook then until mussels and clams open up.

In the meantime melt the butter in a frying pan and sauté the flounder. Half cook, add the shrimps. Cover and finish cooking.

Once the mussel and clams are cooked, remove half of the shelfs. Add peppers, parsley, scallions and ground pepper to the liquid in the pot.

Around a platter serve the fish with mussels and clams. On top arrange the shrimps. Pour the liquid with vegetables and herbs on top of the seafood.