Rinse the mussels and clams under cold water, scrubbing the shells with a brush to remove any dirt or debris. Discard any shells that are open and do not close when tapped.

Clean the Shellfish

Mince the garlic cloves and chop the fresh parsley. Set aside.

Prepare the Broth

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Stir in the crushed red pepper flakes and canned crushed tomatoes. Cook for about 5 minutes, stirring occasionally.

Add Spices and Tomatoes

Pour in the white wine and bring the mixture to a simmer. Let it cook for another 5 minutes to reduce slightly.

Deglaze with Wine

Add the cleaned mussels and clams to the pot. Stir in the chopped parsley, salt, and black pepper. Cover the pot and steam for about 5-7 minutes, or until all the shells have opened.

Add Shellfish

Once the shellfish have opened, remove from heat. Serve immediately in bowls with the broth ladled over the top.

Serve

Mussels

Clams

Olive oil

Garlic

Crushed red pepper flakes

Canned crushed tomatoes

White wine

Fresh parsley

Salt

Black pepper

Mussels or Clam Posillipo

Make Mussels Or Clam Posillipo Recipe in just 30m. Steamed in a garlic tomato broth.

Mussels Or Clam Posillipo Recipe

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