Cozze E Vongole In Umido Recipe
clams, mussels, sautéed cherry tomatoes with garlic, e.v.o.o., white wine sauce, & herbed crostini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Condiments
Herbed Crostini
Method
Preparation
- 1
Prepare the Seafood
Rinse the clams and mussels thoroughly under cold water to remove any sand or debris. Discard any that are open or damaged.
- 2
Sauté the Aromatics and Tomatoes
In a large pot, heat the extra virgin olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add the cherry tomatoes and cook until they soften, about 5 minutes.
Cooking
- 3
Combine and Simmer
Add the clams and mussels to the pot, followed by the white wine. Season with salt and pepper. Cover the pot and let it simmer for about 5-7 minutes, or until the clams and mussels open up.
- 4
Prepare the Crostini
While the seafood is cooking, preheat the oven to 200°C (400°F). Slice the baguette into 1-inch thick pieces. Brush one side with olive oil and sprinkle with parsley and oregano. Place on a baking sheet and toast in the oven for 5-7 minutes or until golden.
- 5
