"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Stew with Chorizo Recipe

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This recipe for Seafood Stew with Chorizo, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Uzelac
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Chorizo sausages, 30 headless, unpeeled shrimp, 1 1/2 lb. Manila clams, 1 1/2 lb. mussels; 2 tsp. chopped garlic; 1-2 medium sized shallots, 1 bottle white wine, 1 head Italian parsley

Directions:
Directions:
Saute chorizo until cooked. Remove from pot, retaining sausage goo.Saute shrimp for a few minutes, remove from pot, retaining goo. Add clams, mussels, garlic, shallots and wine. As clams and mussels start to open, add back the shrimp and sausage. Garnish with parsley and serve.

Number Of Servings:
Number Of Servings:
Four
Personal Notes:
Personal Notes:
Serve with shiraz or a Spanish rioja.

 

 

 

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