serves 6
This aromatic, easy shrimp-mussel dish can be served on its own or as a sauce over pasta.
6 ripe tomatoes
4 tablespoons (60 ml) extra-virgin Greek olive oil
1 large red onion, minced
3 garlic cloves, smashed
1 cup (240 ml) dry white wine
Sea salt and freshly ground black pepper
1½ pounds (680 g) medium shrimp, peeled and deveined
24 mussels, scrubbed and debearded
1 cup (50 g) chopped mixed varieties of fresh basil (Italian, cinnamon, purple, tiny-leaved)
½ cup (25 g) chopped fresh oregano
Chop 3 tomatoes and puree the remaining 3 in the bowl of a food processor.
In a large wide shallow pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and garlic and cook, stirring, for about 7 minutes, until soft. Add the chopped tomatoes and the pureed tomatoes. Bring to a simmer and pour in ½ cup (120 ml) of the wine. Season to taste with salt and pepper. Reduce the heat to low, cover the pot with the lid ajar, and simmer for 40 to 45 minutes, until the sauce thickens.
While the sauce is simmering, in a large nonstick skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp and cook, stirring, for 3 to 4 minutes, until they turn bright pink.
Place the remaining ½ cup (120 ml) wine, the mussels, and ¼ cup (60 ml) water in a large nonreactive pot. Cover the pot, bring to a boil over high heat, and steam for 6 to 7 minutes, until the mussels open; discard any that don’t.
Strain the mussel cooking liquid through a coffee filter or fine-mesh sieve and add it to the tomato sauce. Bring to a simmer. Stir in the mixed basils, oregano, sautéed shrimp, and steamed mussels. Cook gently for a few minutes for the flavors to meld, then serve.
