Shellfish With Mushrooms And Greens

Let's Cook

1. Step 1.

   Combine in a large heavy saucepan: ¼ cup olive oil; 4 ounces mushrooms, chopped; 3 garlic cloves, chopped

2. Step 2.

   Cook, stirring, over medium heat, until the mushrooms begin to soften, about 5 minutes. Add: 1 cup packed coarsely chopped greens, such as kale, chard, collards, mustard, or dandelion; 2 cups clam juice or 1 cup clam juice and 1 cup dry white wine

3. Step 3.

   Increase the heat and simmer for 5 minutes, or until the greens are tender. Stir in: 2 to 4 pounds mixed shellfish, such as shrimp, peeled and deveined, cleaned squid, mussels, scrubbed and debearded, hard-shell clams, scrubbed, and cooked whelk or octopus, cut into bite-sized pieces

4. Step 4.

   Cover the pan, reduce the heat to medium-low, and cook until the shellfish are cooked (or, in the case of whelk or octopus, heated through) and any mussels or clams have opened, 5 to 10 minutes. Season to taste with: Salt and black pepper

5. Step 5.

   Spoon the shellfish, mushrooms, and greens into serving bowls and pour some of the cooking juices over them. Drizzle with: Extra-virgin olive oil