Steamed Clams & Mussels Recipe
Robust tomato broth, toasted baguette
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Ingredients
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Seafood
Broth
Baguette
Method
Preparation of Seafood
- 1
Clean the Shellfish
Rinse the clams and mussels under cold water, scrubbing the shells to remove any dirt or sand.
- 2
Soak the Shellfish
Place the clams and mussels in a bowl of cold water for about 20 minutes to allow them to expel any sand.
Cooking the Broth
- 3
- 4
Add Tomatoes and Liquids
Stir in the crushed tomatoes, white wine, and vegetable broth. Bring the mixture to a simmer.
- 5
Season the Broth
Add the chopped parsley, bay leaves, salt, and black pepper. Allow the broth to simmer for 10 minutes to let the flavors meld.
Cooking the Shellfish
- 6
Add the Shellfish
Once the broth is simmering, add the cleaned clams and mussels to the pot. Cover with a lid.
- 7
Steam the Shellfish
Cook for about 5-7 minutes, or until the shells have opened. Discard any shells that remain closed.
Preparing the Baguette
- 8
Toast the Baguette
While the shellfish are steaming, preheat the oven to 400°F (200°C). Spread softened butter on each slice of baguette and place on a baking sheet.
- 9
Bake
Bake in the oven for about 5-7 minutes, or until the bread is golden and crispy.