Thursday, June 30

Mixed Shellfish in Tomato-Herb Broth

Steamed shellfish is such a great summer meal, especially paired with the season's fresh tomatoes and herbs. A lighter version of the steamed mussels I made here, this recipe calls for a light tomato broth to simmer the clams and mussels in. It's really a show-stopping meal, but quite easy and inexpensive to make. The whole thing cost me about $12 and took twenty minutes to put together, which means more money for summer vacations and more time to enjoy the warm weather.

Mussels & Clams Steamed in Tomato-Herb Broth:
  • Heat 2 tbsp. olive oil in a large dutch oven.
  • Add in 3 cloves minced garlic, 5 or 6 sprigs fresh thyme, 1 pinch red chili flakes, and 1 lb. cherry tomatoes.
  • Cook tomatoes for 8-10 minutes, or until soft and bursting.
  • Add in 1/2 bottle dry white wine and let reduce for 5 minutes.
  • Use a potato masher to pulverize the tomatoes a little.
  • Season broth with salt and pepper.
  • Add in 1.5 lbs. cleaned* clams and mussels.
  • Put a lid on the pot and let shellfish steam for 3-5 minutes, or until shells open.
  • Discard any unopened shells and stir in 1/4 c. chopped parsley.
  • Divide into bowls and serve with slices of grilled baguette.**

Serves two
*To clean shellfish, scrub the shells with a brush, then soak them in ice water for 10 minutes; the sand will fall to the bottom of the bowl.
**To grill baguette, slice into 1/2 inch thick pieces and grill over high heat for 2-3 minutes per side.