Clams and Mussels in Wine and Tomato Broth
This flavorful broth of wine, tomato and herbs makes any seafood you cook in it even more delicious. Grab a great loaf of bread to dunk in the broth as well!
Yield: 4 people
- 50 small little neck clams or your favorite variety of clams
- 2 lb black mussels
- 1 large white or yellow onion, diced (or 2 medium)
- 28 oz crushed tomatoes
- 1 cup dry white wine
- 1/2 cup clam juice or fish stock optional
- 1/2 tsp dried oregano may omit if unavailable
- 1/2 tsp dried thyme may omit if unavailable
- 1/2 tsp dried basil may omit if unavailable
- 1/2 tsp crushed red pepper flakes (optional) may add more to make spicy or omit if desired
- 4 tbsp olive oil
- 1 cup water
- 1/2 cup fresh flat leaf parsley, chopped
- 1 tbsp fresh garlic, minced or 4-5 large cloves
In a large, deep pan or pan, over low-medium heat, add olive oil. Add onion and saute until onion is translucent (approximately 5 to 10 minutes). Add garlic and saute 1 to 2 minutes or until fragrant. Add crushed red pepper flakes, basil, thyme and oregano.
Add wine and clam juice (or fish stock) to onions. Add crushed tomatoes and stir to combine. Bring to a simmer over medium heat for 5 minutes.
Add clams and mussels to broth. Place lid on pot and continue to cook until the shells open. Check clams and mussels after 5 minutes. Carefully stir being cautious not to splash the broth. If all of the shells are not open after 5 minutes, cover the pot for another 2 to 3 minutes. Check for any closed shells and discard them if they have not opened at this point.
Serve clams and mussels in bowls with broth. Suggestion: Serve with warm crusty bread such as a baguette to dunk in the broth.