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Clams and mussels in crazy water

  • 6servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cloves garlic, finely chopped

  2. 2 tsp fennel seeds, coarsely ground

  3. 1/3 cup coarsely chopped flat-leaf parsley

  4. 1/3 cup extra-virgin olive oil, plus extra, for drizzling

  5. tsp dried chilli flakes

  6. 2 large ripe tomatoes, peeled, seeded and finely chopped

  7. 1 1/2 tsp fine sea salt

  8. 400 ml dry white wine

  9. 500 gm clams (vongole), soaked in salted water for 1 hour, rinsed well

  10. 1 kg mussels, scrubbed, bearded and rinsed

  11. 2 tbsp aged red wine vinegar

  12. To serve: toasted sourdough bread, drizzled with extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Serves 6 Place garlic, fennel seeds and parsley in a mortar, and, using a pestle, pound to a fine paste.

  2. Heat olive oil in a heavy-based casserole, add garlic paste and cook over medium heat for 2-3 minutes or until fragrant. Add chilli, tomatoes, sea salt and wine and bring to a simmer, then reduce heat to low and cook for another 5 minutes or until tomatoes are soft. Add clams and mussels and cook, covered, for another 5-8 minutes or until shellfish just open, stir in vinegar and season to taste. Serve immediately, with toast passed separately.

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