Zuppa Di Cozze E Vongole Recipe

Check mussels and clams: discard any that are open and do not close when tapped. Rinse shellfish under cold water, scrub shells and remove any beards from mussels. Drain and set aside.

If using fresh tomatoes, blanch in boiling water for 20–30 seconds, transfer to an ice bath, peel, halve, remove seeds and chop to equal about 1 cup. If canned, drain excess liquid and measure 1 cup.

Peel and finely chop the shallot, finely slice or mince the garlic, and chop parsley and basil if using.

Heat oil and aromatics

In a large wide skillet or deep sauté pan with a tight-fitting lid, heat 3 tbs extra-virgin olive oil and 1 tbs butter over medium heat until butter foams. Add the finely chopped shallot and cook, stirring, 2–3 minutes until translucent but not browned. Add the garlic and 1 tsp red pepper flakes and cook 30–45 seconds until fragrant.

Add wine and tomatoes

Pour in 1 cup dry white wine to deglaze, scraping any browned bits from the pan. Bring to a lively simmer and reduce by about one-third (2–3 minutes). Stir in the chopped tomatoes and, if using, 1 cup stock to create more broth. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.

Simmer the tomato-wine broth for 3–4 minutes to meld flavors, then taste and adjust seasoning. Keep the heat at medium so the liquid is simmering gently.

Add mussels and clams

Increase heat to medium-high. Add the cleaned mussels and clams to the pan in an even layer. Cover with a tight-fitting lid and allow to steam for 4–6 minutes, shaking the pan once or twice to redistribute shellfish, until most shells have opened.

Using tongs or a slotted spoon, transfer opened shellfish to a warmed serving bowl, leaving the cooking liquid in the pan. Discard any shellfish that remain tightly closed after cooking.

If you prefer a more reduced broth, simmer the cooking liquid 1–2 more minutes uncovered to concentrate flavors. Taste and correct seasoning if necessary.

Return the mussels and clams to the pan briefly to warm through and coat with the sauce, or spoon the broth over the shellfish in the serving bowl.

Sprinkle 1 tbs chopped fresh parsley and optional basil chiffonade over the shellfish. Squeeze lemon wedges over the top to taste.

Serve immediately with crusty bread for dipping in the garlicky tomato-wine broth. Provide extra lemon wedges at the table.