Mussels and Clams Fra Diavolo Recipe
Serves/Makes: 4
Ingredients:
- 36 clams (cherrystone or littleneck)
- 36 large mussels
- 1 cup (250 mL) water
- 3 tablespoons (45 mL) butter or margarine
- 1 tablespoon (15 mL) olive or salad oil
- 1 small onion, minced
- 1 garlic clove, minced
- 1/2 teaspoon (2.5 mL) oregano leaves
- 1/4 to 1/2 teaspoon (1 to 2.5 mL) crushed red pepper
- 1/4 teaspoon (1 mL) salt
- 1/3 cup (80 mL) chopped parsley
- 1/4 cup (60 mL) dry white wine
- Using a stiff brush, scrub clams and mussels under cold running water, to remove any sand remove beards from mussels.
- Into an 8-quart (2-L) Dutch oven or saucepan over high heat, bring water to a boil add clams and bring back to a boil.
- Lower heat to medium-low cover and cook until shells just open-up, for about 6 to 8 minutes, stirring occasionally.
- Using a slotted spoon, remove clams to a large bowl.
- Add mussels to broth remaining in Dutch oven bring to a boil, over high heat.
- Lower heat to medium-low, cover and cook until shells open-up, for about 6 to 8 minutes, stirring occasionally.
- Meanwhile, into a small saucepan, over medium heat, into a hot butter or margarine and olive oil mixture, cook together onion, garlic, oregano, crushed red pepper and salt, until onion is tender, stirring often.
- Add parsley and wine cook for 2 minutes.
- Discard top shell from each clam and mussel into cooking broth, rinse clams and mussels on half shell, to remove any sand.
- Arrange clams and mussels onto a plate.
- Let broth stand a while, until sand settles.
- Carefully pour clear broth into a bowl discard any sand at bottom.
- Return clear broth to Dutch oven add wine mixture and reserved clams and mussels.
- Heat through, over medium-high heat.
This recipe for Mussels and Clams Fra Diavolo serves/makes: 4
Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered
Cuisine: Italian
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