Cioppino Alla Tuscana

BERTOLLI
11Ingredients
40Minutes
230Calories

Ingredients

US|METRIC
  • 2 Tbsp. Bertolli® Classico™ Olive Oil
  • 4 cloves garlic (finely chopped)
  • 1/2 cup dry vermouth (or dry white wine)
  • 18 littleneck clams (well scrubbed)
  • 1 1/2 pounds mussels (well scrubbed)
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 1 pound large shrimp (uncooked fresh or frozen, peeled and deveined)
  • 4 lobster tails (steamed, removed from shells and sliced)
  • 3 tablespoons fresh parsley (chopped)
  • 2 tablespoons fresh basil leaves (chopped, optional)
  • 1 grated lemon peel
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    Directions

    1. Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Add 1/4 cup vermouth and clams. Cook covered over medium heat 8 minutes or until clams open. Remove clams and set aside. (Discard unopened clams.)
    2. Add remaining 1/4 cup vermouth in same stockpot and cook mussels, covered, 3 minutes or until mussels open. Remove mussels and set aside. (Discard unopened mussels.)
    3. Add Sauce, shrimp, sliced lobster, parsley, basil and lemon peel in same stockpot. Return clams, mussels and any juices to stockpot. Simmer 2 minutes or until shrimp turn pink. Serve in shallow bowls and garnish, if desired, with toasted crusty Italian bread.
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    NutritionView More

    230Calories
    Sodium32% DV770mg
    Fat6% DV4g
    Protein76% DV39g
    Carbs3% DV9g
    Fiber0% DV0g
    Calories230Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat
    Trans Fat
    Cholesterol140mg47%
    Sodium770mg32%
    Potassium810mg23%
    Protein39g76%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A10%
    Vitamin C30%
    Calcium10%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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