Mussels and Clams with Tomatoes


  • 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
  • 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.

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