Greek Seafood Sauté

Ingredients

• 1 pack thawed PanaPesca Mediterranean Mix
  • Thaw in refrigerator overnight or in tap water for about an hour before cooking
• 1 tsp olive oil
• 1 cup quartered mushrooms
• 1 tbsp minced shallot
• 1 tsp minced garlic
• 1 tsp flour
• 1/3 cup white wine
• 1 tbsp capers
• 1/3 cup black olives, halved
• 2 tbsp sundried tomatoes
• 1/4 tsp honey
• 1/4 lemon juiced
• 1 tbsp raw butter
• Salt & pepper

Procedure

1. Heat olive oil in a sauté pan, add the mushrooms, season with salt and pepper and sauté for 2 minutes.
2. Add the shallots and garlic and sauté for 1 minute.
3. Add the capers, black olives, sundried tomatoes and flour, stir to combine.
4. Add the wine, lemon juice and honey, stir to combine.
5. Bring to a simmer. Add the clams and cover. Cook for 2 minutes.
6. Add the squid and shrimp and cook for another minute.
7. Sauce should be smooth and coating the seafood, add the cooked mussel meat.
8. Remove from the heat and add the butter while stirring it into the sauce.
9. Serve over pasta, rice or with your favorite grain and vegetables.