Spanish Tapas Clams and Shrimp
½ cup extra –virgin olive oil
½ lb shiitake mushrooms, stems discarded, caps thickly sliced
1 bunch scallions, white & light green part only
1 large hot red chile, seeded & thinly sliced
2 dozen littleneck clams, scrubbed
1 ¼ cup Galen Glen Riesling
1 lb medium shrimp, shelled & de-veined
Salt & freshly ground black pepper
Crusty Bread for serving
In a large deep skillet, heat olive oil until shimmering. Add the mushrooms and cook until lightly browned, about 5 minutes. Season with salt and pepper. Add scallions and chile and cook for more 2 minutes until softened.
Add the clams and wine and cook uncovered, stirring until about half are open, about 4 minutes. Add the shrimp and cook, stirring, until all of the clams are open and shrimp are pink, about 4 minutes longer.
Serve in deep bowls with bread to sop up the sauce.
Wine Suggestion: Galen Glen Grüner Veltliner