This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Little Neck Clams And Mussels In A Spicy Broth
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- #106554
Shellfish are simmered in a savory sauce of garlic, fennel seeds, tomatoes and wine. Served with grilled slices of bread for dipping.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pounds little neck clams
fine sea salt
4 cloves garlic, peeled and crushed
2 teaspoons fennel seeds, crushed
1/3 cup flat-leaf parsley, loosely packed
1 1/3 cup extra virgin olive oil, approximately
1 small dried red chili pepper, crushed
OR
1/2 teaspoon dried chili flakes
2 large ripe tomatoes, peeled, seeded and finely chopped
1 bottle dry white wine
2 pounds mussels, scrubbed, debearded and rinsed
8 slices country bread, each 1/2 inch thick
2 tablespoons red wine vinegar
directions
Place clams in a bowl of salted water to cover, and set aside for 1 hour. Rinse and scrub clams.
Mince garlic, fennel seeds and parsley to a fine paste. In a large casserole, warm 1/3 cup oil over medium heat. Lightly saute the paste and add chili, tomatoes, about 1 1/2 teaspoons sea salt and wine and bring to a simmer, and cook about 5 minutes, until tomatoes are soft.
Add clams and mussels to simmering sauce, and cook, uncovered, until they have opened.
Warm remaining oil in a skillet. Lightly brown the bread slices in it, drain on absorbent paper and place in a napkin-lined basket.
When clams and mussels have opened, remove from heat, stir in the vinegar and serve with fried bread.
added by
HappyCook80
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 18, 2013
This recipe works great as an appetizer or entree. The broth mixture had lots of flavor and combined with the shellfish made for a delicious dipping sauce with the bread. The shellfish was perfectly done. A real treat!