Cozze Vongole In Guazzetto Recipe
Mussels and manila clams sautéed in olive oil, garlic, tomato, basil, white wine and clam broth
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shellfish
Rinse the mussels and clams under cold water, scrubbing the shells to remove any dirt. Discard any that are open and do not close when tapped.
- 2
- 3
Add Tomatoes
Add the halved cherry tomatoes to the pot and cook for 3-4 minutes until they start to soften.
- 4
Deglaze and Add Broth
Pour in the white wine and clam broth, scraping the bottom of the pot to deglaze. Season with salt and black pepper.
- 5
Cook the Shellfish
Bring the mixture to a boil, then add the mussels and clams. Cover the pot and steam for about 5-7 minutes, or until the shells open.
- 6
Add Basil
Once cooked, stir in the chopped fresh basil and remove from heat.
- 7
Serve
Serve the mussels and clams in a bowl with the broth, garnished with additional basil if desired.
