Recipes

Mussels and Clams with Tomatoes

Ingredients

1 small onion
1/2 lb ripe tomatoes
2 tbs butter
2 large garlic cloves, minced
3/4 cup dry white wine
grated rind of 1 lemon
2 tbs chopped parsley
2 lbs mussels, scrubbed
1 lb little neck clams scrubbed
kosher salt and black pepper to taste
Directions:
  • Mince the onion and chop the tomatoes roughly.
  • Melt the butter in a saucepan and cook the garlic and onion until soft.
  • Add the wine, tomatoes, lemon rind and half of the parsley. Bring to a boil.
  • Add the mussels and clams to the pan, cover, and cook over high heat until the mussels and clams are open. About 5 minutes, shaking the pan frequently. Discard any clams or mussels that do not open.
  • Season with salt and pepper to taste and transfer to large bowls ¬†and sprinkle with remaining parsley.
  • Serve with crusty bread for dipping.

Servings

4

Prep

15 min

Cook

15 min

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Skill Level

Easy