Chef Feker share recipe for Frutti Di Mare

Chef Feker joins Real Milwaukee to prepare Frutti Di Mare. Ingredients • 1/3 cup white wine • 1/2 lb PEI mussels • 1 lb medium-size shrimp, deveined • 1/2 lb of bay scallops cleaned (dry pack preferred) • 1/2 lb clams, cooked and de-shelled • 1/3 cup clam juice • 6 garlic cloves, finely chopped • 3/4 teaspoon dried hot red pepper flakes • 1/3 cup chopped fresh flat-leaf parsley • 2 tablespoon of fresh basil shredded thin • 1/4 cup of roasted and peeled tomatoes • 2 tablespoons cold unsalted butter, cut into small pieces • 1/3 cup Extra virgin olive oil • more extra-virgin olive oil for drizzling; • dried hot red pepper flakes to add Directions 1. Heat oil in a sauté pan over medium heat until moderately hot, then add the mussels and cook for 3 minutes while stirring. 2. Add butter, garlic, red pepper flakes and half of the parsley. 3. Cook, stirring occasionally, until garlic is soft, about 4 minutes. 4. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 6 minutes. 5. Continue cooking uncovered until sauce is reduce by 1/3, about another 6 minutes. 6. Stir scallops and shrimp into sauce and simmer, on medium heat for another 4 minutes. 7. Remove from heat and toss with remaining herbs until sauce is combined well. 8. Drizzle with EVO and garnish with a freshly toasted crostini.