2 lb mussels, -- scrubbed and
: debearded
1 lb large shrimp, U-15 size, --
: peeled and deveined
1 lb calamari, cleaned of skin,
: ink sac and beak
1 lb small clams or cockles, --
: scrubbed and drained
12 oysters, shucked, -- with
: liquid reserved
6 TB virgin olive oil
1 md red onion, chopped into --
1/4 -inch dice
1 red bell pepper, seeded and
: cored, -- chopped into
1/4 -i
1 yellow bell pepper, seeded
: and cored, -- chopped into
1/
2 TB freshly chopped thyme
: leaves
Cut calamari into 1/2-inch rings and check oysters for
sand and bits of shell.
In a 4 quart pot, heat olive oil until smoking. Add
onion, peppers and thyme leaves and cook until
softened but not brown, about 10 minutes. Add wine and
tomato sauce and bring to a boil. Add clams, shrimp
and mussels and cover.
Cook 3 to 4 minutes until clams have all opened. Add
calamari and cook 2 minutes until opaque. Season with
salt and pepper, add oysters and oyster liquid and
simmer 2 to 3 minutes until oysters have tightened
around outer edges. Divide shellfish over pieces of
bread in 4 bowls, pour in broth and serve.
