Ingredients:

1		Large onion, diced
3		Celery ribs with leaves, diced
½	Cup	Extra virgin olive oil
2		Garlic cloves, minced
½	Tsp	Ground cumin
½	Tsp	Ground coriander
1	Cup	White wine
2	Dozen	Littleneck clams, in shells, scrubbed
2	Lb	Mussels, in shells, scrubbed and debearded
8	Oz	Medium shrimp, peeled, and deveined
1/2	Cup	Fresh parsley, minced

Directions:

Saute the onion and celery in ¼ cup olive oil in a large stockpot over medium heat until the onion is translucent, about 8 min. Add the garlic, cumin, coriander and wine. Raise the heat to high and bring to a boil. Boil for 2-3 min to reduce the wine. Add the clams and mussels and cook until shells open, about 4 min. Add the shrimp and cook for an additional 2 min. Remove from heat, stir in the parsley, and season to taste with salt and pepper.

Serve with French bread

 

Yields

Serves 6