CLAMS AND MUSSELS IN WHITE WINE
Steps:
- To clean the mussels or clams: Unwrap mussels immediately after getting home so they can breathe. Discard any mussels that have chipped or broken shells. Remove the "beard", or byssal threads, that will be hanging off the mussel shell. To do this, grip the mussel with one hand, and with your free hand grip and pull the fibers of the beard. Pull towards the hinge of the mussel to avoid tearing the inside flesh. Just before cooking, place clams and mussels in a large bowl and fill with cold water. Let the shellfish soak for at least 20 minutes, allowing any sand and grit to filter out of the shell. Just before cooking, remove the mussels from the water, but don't strain them. Straining will re-incorporate the sand and dirt back into the mussels, and you want the sand and dirt to stay at the bottom of the bowl. Heat a large saucepan over medium heat, melt 1 T butter and wait for foam to subside. Add garlic and shallots, sauté until translucent but not browned. Add pancetta and sauté three to five minutes-until crisp. Add white wine and water, bring to a simmer, and add clams. Cover and simmer until shells open 5-7 minutes. Discard any shells that don't open. Season with salt to taste. Remove clams/mussels. Reduce heat and add remaining butter and parsley, stir lightly until butter is melted. Remove from heat and pour over the shells. Serve with crusty artisan bread.
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