Mussels Or Clam Posillipo Recipe
Recipe information
Make Mussels Or Clam Posillipo in just 30m. Steamed in a garlic tomato broth.
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Ingredients
Shellfish
Broth
Preparation
1. Clean the Shellfish
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.
2. Prepare the Broth
Mince the garlic cloves and chop the fresh parsley. Set aside.
Cooking
3. Sauté the Garlic
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.
4. Add Spices and Tomatoes
Stir in the crushed red pepper flakes and canned crushed tomatoes. Cook for about 5 minutes, stirring occasionally.
5. Deglaze with Wine
Pour in the white wine and bring the mixture to a simmer. Let it cook for another 5 minutes to reduce slightly.
6. Add Shellfish
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.
7. Serve
Once the shellfish have opened, remove from heat. Serve immediately in bowls with the broth ladled over the top.
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