Cioppino Alla Tuscana This recipe for Cioppino Alla Tuscana brings the ‘catch of the day’ right to your table with fresh clams, delicious mussels, beautiful shrimp and savory lobster in a sauce made with vermouth, tomato basil sauce and lemon. 6 Servings 25 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tablespoons Bertolli® Olive Oil Light Taste 4 cloves garlic, chopped 1/2 cup dry vermouth or dry white wine, divided 18 littleneck clams,, scrubbed well 1-1/2 pounds mussels, scrubbed well with beards removed 1 jar (24 ounces) Bertolli® Tomato & Basil Sauce 4 lobster tails, removed from shell, sliced 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil, chopped 1 pound fresh or frozen uncooked large shrimp,, peeled and deveined 1 lemon, zested Directions Step 1: Heat oil in 8-quart stockpot on medium heat; add garlic. Cook 30 seconds. Add ¼ cup vermouth and clams. Cover. Cook 8 min. or until clams are opened. Remove clams from pot. Discard any unopened shells. Step 2: Add mussles and remaining ¼ cup vermouth to stockpot. Cover. Cook 3 min. or until mussels are opened. Remove mussels from pot. Discard any unopened shells. Step 3: Add sauce, lobster, herbs, shrimp and lemon zest to pot. Return clams, mussels and any accumulated juices to pot. Simmer on medium heat 2 min. or until shrimp are pink. Serve in shallow bowls with toasted crusty Italian bread, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
