SHELLFISH WITH MUSHROOMS AND GREENS
4 servings
If you are using mostly clams or mussels, use the larger amount suggested.
Combine in a large heavy saucepan:
- ¼ cup olive oil
- 4 ounces mushrooms, chopped
- 3 garlic cloves, chopped
Cook, stirring, over medium heat, until the mushrooms begin to soften, about 5 minutes. Add:
- 1 cup packed coarsely chopped greens, such as kale, chard, collards, mustard, or dandelion
- 2 cups clam juice or 1 cup clam juice and 1 cup dry white wine
Increase the heat and simmer for 5 minutes, or until the greens are tender. Stir in:
- 2 to 4 pounds mixed shellfish, such as shrimp, peeled and deveined, cleaned squid, mussels, scrubbed and debearded, hard-shell clams, scrubbed, and cooked whelk or octopus, cut into bite-sized pieces
Cover the pan, reduce the heat to medium-low, and cook until the shellfish are cooked (or, in the case of whelk or octopus, heated through) and any mussels or clams have opened, 5 to 10 minutes. Season to taste with:
- Salt and black pepper
Spoon the shellfish, mushrooms, and greens into serving bowls and pour some of the cooking juices over them. Drizzle with:
- Extra-virgin olive oil