Mussels & Little Neck Clams Recipe

Time30m

Serves4

white wine, extra virgin olive oil, garlic, arugula, parsley

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Ingredients

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1
Prepare Shellfish
In a large bowl, soak the mussels and clams in cold water for about 20 minutes to help remove any sand or grit. Rinse thoroughly and set aside.
2
Sauté Aromatics
In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3
Cook Shellfish
Add the cleaned mussels and clams to the pot. Pour in the white wine and cover the pot. Cook for about 5-7 minutes, or until the shells open. Discard any that do not open.
4
Add Greens
Stir in the arugula and chopped parsley. Season with salt and black pepper. Cook for an additional 2-3 minutes until the arugula wilts.
5
Serve
Remove from heat and serve immediately in bowls, ensuring to include the broth. Enjoy!