Photo by: Shawnna and Davide Busetti
Clams and Mussels In Tomato Broth
Food Ingredients:
extra virgin olive oil 2 pounds of fresh mussels 1 1/2 pounds of fresh clams 3 garlic cloves, peeled, and minced 2 cups of white wine 5 tablespoons of tomato paste fresh minced parsley to garnish
Recipe preparation:
1 Take your largest pan and heat it up with medium heat. Put the olive oil to heat and add the garlic minced. When the garlic gets to a golden color, add all the mussels and clams at the same time Make sure you stir the clams and mussels every 2 to 5 minutes. Let the shellfish cook for at least 10 to 15 minutes. they will open one by one and release water, which is a good thing, because that will be part of our delicious broth where we can dip our bread! Make sure you discard any shellfish that won’t open after a long time. They might be dead and definitively not good for you! After the shellfish are all open and you have a nice broth brewing at the bottom, add the white wine and let it simmer until it evaporates.Finally add the tomato paste. Make sure that the tomato mixes with the nice liquid at the bottom of the pan. After 5 minutes get a very large bowl and serve all the shellfish with the tomato broth at the bottom. I love to dip some rosemary focaccia in the nice sauce.
Recipe source: Foodista recipe
