Cozze E Vongole Recipe
fresh mussels and baby clams served in a white wine garlic sauce, grilled crostini
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Ingredients
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Mollusks
Sauce
Crostini
Finish & Garnish
Method
Prepare Mollusks
Clean and inspect
Rinse mussels and clams under cold running water. Discard any shellfish with cracked shells or that do not close when tapped. Scrub mussel shells and remove beards by pulling them toward the hinge. If clams are sandy, soak them in cold salted water for 20–30 minutes and then rinse.
Allow cleaned shellfish to sit in the refrigerator while you prepare the other components (do not submerge in fresh water for long).
Make Crostini
Slice and toast
Preheat oven to 425°F (220°C). Slice the loaf into 1/2-inch slices and arrange on a baking sheet. Brush each slice lightly with 2 tablespoons olive oil. Toast in the oven until golden and crisp, 6–8 minutes, turning once for even browning.
Garlic rub
When crostini are warm, rub the cut side of 1 garlic clove over each slice to impart a gentle garlic flavor. Set aside and keep warm.
Cook Sauce & Steam Shellfish
Sweat aromatics
In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 4 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the thinly sliced garlic and the minced shallot and cook gently until soft and fragrant but not browned, 2–3 minutes. Add the crushed red pepper and stir for 30 seconds.
Deglaze with wine
Pour in 1 cup dry white wine and increase heat to medium-high. Bring to a brisk simmer and reduce for 2–3 minutes to concentrate the flavor slightly.
Add shellfish and steam
Add the mussels and clams to the pot, cover with the lid, and steam over medium-high heat. Shake the pot gently every minute to redistribute heat. Cook until shells open, about 5–6 minutes. Check and remove any shellfish that have opened; continue steaming another 1–2 minutes if many remain closed. Discard any that remain closed after cooking.
Finish sauce
Once most shells are open, remove the lid and turn heat to medium. Stir in 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 1 tablespoon fresh lemon juice, and 1/4 cup chopped parsley. Add remaining 1 tablespoon butter and swirl until melted to enrich the sauce. Taste and adjust seasoning with more salt, pepper, or lemon as desired.
Serve
Transfer mussels and clams with their sauce into a warmed shallow bowl or large serving dish. Spoon some of the braising liquid over the crostini so guests can soak it up.