Best Clams And Mussels Posillipo Recipes

Clams and Mussels Posillipo image

Number Of Ingredients 11

3 dozens small hard-shell clams
2 pounds mussels
1/3 cup olive oil
1 tablespoon finely chopped garlic
pinch or crushed red pepper
1/2 cup dry white wine
1 (28-ounce) can peeled tomato, drained and chopped
1 teaspoon dried oregano, crumbled
salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Italian bread slices, toasted, or freselle

Steps:

1 Soak the clams and mussels and clams in cold water 30 minutes. Scrub the clams under cold running water with a stiff brush. Cut or pull off the beards from the mussels. Discard any clams or mussels with cracked shells or that refuse to close tightly when touched. 2 Pour the oil into a large heavy pot. Add the garlic and hot pepper. Cook over medium heat until the garlic is lightly golden, about 2 minutes. Add the wine and cook 1 minute more. Stir in the tomatoes. oregano, and salt and pepper to taste. Bring to a simmer and cook 15 minutes. 3 Add the clams and mussels to the pot and cover tightly. Cook until the shells open, about 5 minutes. 4 Place slices of Italian bread in the bottom of 4 pasta bowls. Spoon on the clams and mussels. Sprinkle with chopped parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Zuppa De Clams (Or Mussels) image

Provided by Charmed

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
salt and pepper
2/3 cup olive oil
2 -3 garlic cloves (to taste)
4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
1 -2 tablespoon finely minced fresh sweet basil (to taste) (optional)
1 (28 ounce) can italian peeled plum tomatoes, coarsely chopped (reserve liquid)
sliced fresh crusty rustic Italian bread or French bread

Steps:

Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
Any remaining sand should fall to the bottom of the bowl.
Drain the clams and rinse them well in a colander under running water.
Crush one clove of garlic, and slice the remaining cloves very thin.
In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
Add the remaining sliced garlic and the parsley.
Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
You don't want too much liquid in this, but judge the amount to your taste.
Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
(Add more liquid if necessary).
Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
Discard any unopened clams.
Sprinkle with more freshly ground pepper and the basil, if desired.
(You can substitute a teaspoon of dried if you wish).
Serve in shallow bowls with slices of bread for dunking.