Jeles' Under the Sea Appetizer

Ingredients:

1/2 cup extra-virgin olive oil

1/2 pound mushrooms, stems discarded, **caps thickly sliced

3 tsp Garlic (minced)

Salt and freshly ground pepper (to taste)

1 1/2 tsp of Goya Adobo

1 Bay leaf

2 tbsp fresh chopped Parsley

2 tbsp fresh Cilantro

1 bunch scallions, white and light green part only

1 large hot red chili, seeded and thinly sliced

2 dozen little neck clams, scrubbed

2 dozen Mussels, scrubbed

1 1/4 cups dry white wine

1 1/2 pound shelled and de-veined large shrimp

Fresh Parsley & Cilantro for dressing the top :)

Directions:

In a large deep skillet, heat the extra-virgin olive oil until shimmering

Add the bay leaf, mushrooms, garlic and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes

Season with salt, pepper, Goya adobo

Add the scallions and chile and cook for 2 minutes, until just softened

Add the clams, mussels and wine and cook uncovered, stirring, until half of the clams and mussels are opened, about 3-4 minutes

sprinkle parsley and cilantro to the top

Add the shrimp and cook, stirring, until all of the clams, mussels are open and the shrimp are pink and cooked through, about 4-5 minutes longer

Serve in deep bowls with Jeles' Sourdough French Baguettes "Keto"(toast bread to sop up the sauce)

~Appetizer ~ Holiday~ Parties~

Enjoy!!!

Servings 8-10~ Calories: 185 ~ Net Carb. 6g ~

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