PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES 4 SERVINGS (2¾ CUPS EACH) MUFA: OLIVE OIL PREP TIME: 15 MINUTES TOTAL TIME: 45 MINUTES MAKES 4 SERVINGS (2¾ CUPS EACH) MUFA: OLIVE OIL
Any variety of seafood can be used here. Scallops, cod, and crabmeat work well. If you feel like indulging, add some lobster.
¼ cup olive oil, divided
1 pound mussels, scrubbed and debearded
1 dozen littleneck clams, scrubbed
½ pound large shrimp, peeled and deveined
1 can (28 ounces) no-salt-added Italian peeled tomatoes
¾ cup gluten-free low-sodium chicken broth
½ cup dry white wine
3 cloves garlic, thinly sliced
½ teaspoon salt
¼ teaspoon red-pepper flakes
½ cup chopped fresh basil
1. In a large skillet over medium-high heat, warm 1 tablespoon of the oil. Cook the mussels and clams, covered, for about 4 minutes for the mussels, and about 9 minutes for the clams, or until they begin to open. With tongs, transfer the mussels and clams to a large bowl as they open. Discard any that do not open. Cover the bowl loosely with foil.
2. Add the shrimp to the skillet and cook for 4 minutes, turning occasionally, or until the shrimp begin to turn opaque. Transfer to the bowl with the mussels and clams.
3. Add the remaining 3 tablespoons oil to the skillet along with the tomatoes, broth, wine, garlic, salt, and red-pepper flakes and bring to a boil. Cook, partially covered and stirring occasionally, for 15 minutes, or until the sauce thickens slightly and the flavors are blended.
4. Return the seafood to the skillet and heat through. Remove from the heat. Stir in the basil.
Nutrition per serving: 386 calories, 33 g protein, 16 g carbohydrates, 18 g total fat, 3 g saturated fat, 2 g fiber, 594 mg sodium
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A single serving of this recipe counts as a Flat Belly Diet Meal without any add-ons! |