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Steamed Clams and Mussels
The number of clams and mussels you prepare
depends on the number of people being served and what else is being served
with the meal and whether they are served for an appetizer or main course.
For dinner as main course I serve 8 to 10 clams and mussels per person.
I always prepare a few extra to tuck into a salad the next day. Shuck
the cooked clams and mussels into an oil rich vinaigrette and refrigerate
for use later.
3 dozen clams
3 dozen mussels
¼ cup olive oil
3 shallots, minced
1 bottle dry white wine
Clean and scrub clams and mussels. Meanwhile,
heat oil in the bottom of a pot large enough to hold the shell fish.
Add shallots and stir. Place shell fish in the pot, pour wine over all
and cover. Bring to a boil quickly and cook until the shells just open.
Fill each of four bowls with shell-fish and pour a ladle of broth over
all. Dip the broth carefully from the top in the event there is a bit
of sand settled in the bottom.
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