Ingredients
4 T evoo, plus extra to finish
1 large yellow onion, diced
4 cloves garlic, thinly sliced
2 cups cherry tomatoes, halved
red pepper flakes
1 lb mussels, scrubbed and debearded
1 lb littleneck or cherrystone clams, scrubbed and purged
1 1/2 cups dry white wine
4 red snapper fillets, skin on
sea salt and pepper
1 T chopped basil
Preparation
In a large skillet, heat 2 T of olvie oil over medium heat. Add onion and garlic and cook until transparent. Stir in the tomatoes and pepper flakes; cook, stirring occasionally, for 3 minutes. Add the mussels, clams and wine. Cover the pan, lower the heat to a simmer, and cook for 6 minutes. Season the snapper on both sides. Heat 2 T of olvie oil in a heavy skillet over medium heat. Cook the fillets, flesh side down, for 3 minutes. Flip and cook until the skin is crispy. Divide the shellfish, fish and sauce among 4 plates. Top with basil and olive oil
