4 to 5 dozen Maine Mussels
5 to 6 dozen Manila clams
1/2 cup of extra virgin olive oil
3 tablespoons of minced garlic
3 shallots or small onions, minced
A large pinch of Saffron threads
1/4 teaspoon of fennel seed
1 teaspoon of thyme leaves
1 tablespoon of chopped basil
1 cup of cherry tomatoes, sliced
1 bunch of arugula, washed thoroughly
and roots trimmed off
4 ounces of white wine
6 ounces of clam juice
Salt and pepper to taste
5 to 6 dozen Manila clams
1/2 cup of extra virgin olive oil
3 tablespoons of minced garlic
3 shallots or small onions, minced
A large pinch of Saffron threads
1/4 teaspoon of fennel seed
1 teaspoon of thyme leaves
1 tablespoon of chopped basil
1 cup of cherry tomatoes, sliced
1 bunch of arugula, washed thoroughly
and roots trimmed off
4 ounces of white wine
6 ounces of clam juice
Salt and pepper to taste
Wash and scrub the clams and mussels. Remove beards from the mussels
and refrigerate until ready to assemble the ingredients. Discard clams that
are open and do not close, or that do not smell fresh.
Heat the olive oil in a large 14-inch stainless steel cooking pot with a lid.
When it is lightly smoking, add the garlic, shallots, saffron, fennel and
thyme. Sweat but do not brown. Add mussels and clams all together. Toss
them with a large spoon and add the white wine to deglaze. Let this cook for
one minute, and then add the clam juice and cover with the lid. Do not
reduce heat. Allow it to cook for 3 minutes or until clams and mussels open.
After clams and mussels are open, add basil, arugula, cherry tomatoes and
season with salt and pepper. Cover with the lid and allow ingredients to cook
for one minute longer. Serve immediately. Serves four to six people.
and refrigerate until ready to assemble the ingredients. Discard clams that
are open and do not close, or that do not smell fresh.
Heat the olive oil in a large 14-inch stainless steel cooking pot with a lid.
When it is lightly smoking, add the garlic, shallots, saffron, fennel and
thyme. Sweat but do not brown. Add mussels and clams all together. Toss
them with a large spoon and add the white wine to deglaze. Let this cook for
one minute, and then add the clam juice and cover with the lid. Do not
reduce heat. Allow it to cook for 3 minutes or until clams and mussels open.
After clams and mussels are open, add basil, arugula, cherry tomatoes and
season with salt and pepper. Cover with the lid and allow ingredients to cook
for one minute longer. Serve immediately. Serves four to six people.
| This dish is ready in 7 or 8 minutes, so don't start it too far ahead of time. |
| Tip from August: A great accompaniment to this dish is crusty Chibatta bread rubbed with garlic, brushed with olive oil and grilled. Great for mopping up wonderful broth. |
| The Main Courses Chef presents ... Steamed Mussels & Clams at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
