Assorted Baked Shellfish (Mariscada a la Marinera)
 
Author:
Recipe type: Seafood
Serves: 6
Ingredients
  • 3 dozen small clams; cleaned
  • 3 dozen mussels; cleaned
  • 1 large onion; minced
  • 1 small tomato, peeled; seeded and chopped
  • 1 small garlic clove; minced
  • 3 Tablespoons olive oil
  • 1 teaspoon flour, rounded teaspoon
  • 1 Tablespoon chopped parsley, heaping Tablespoon
  • 1 pinch ground pepper
Instructions
  1. Preheat oven to 400 degrees. Put cleaned shellfish in a saucepan and shake gently over moderate heat for 3 to 4 minutes until they open. Remove shellfish to ovenproof pan. Strain juice through kitchen towel and reserve for later use.
  2. Slowly fry the minced onion in 3 tablespoons hot olive oil. Add tomato when onion begins to take on color. After liquid from tomato has evaporated, add minced garlic clove, chopped parsley, and flour. Stir to prevent burning while flour cook for 1 minute. Pour in liquid reserved from cooking of shellfish. Add pepper. Boil sauce for 1 to 2 minutes while stirring. Pour sauce over shellfish and bake in 400 degree oven 6 to 7 minutes.
Notes
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Mariscada a la Marinera can be made with any assortment of shellfish locally available. If you use large-shelled seafood, you may wish to remove one shell from each mollusk before covering with sauce. The recipe is Galician, and the version given above is from the Hogar Gallego in Madrid.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.