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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mussel and clam soup. Recipe of the Month from i Ricchi's in Washington DC. Top 10 Restaurants in the USA – 1995 - American Academy of Restaurant Sciences Ingredients:
1/4 cup olive oil |
1 garlic clove, smashed |
1/4 chili pepper, crushed |
3 1/4 cups canned tomatoes, crushed slightly |
3 fresh tomatoes, chopped |
1/4 teaspoon basil |
1/4 teaspoon thyme |
1/4 lemon, squeezed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
24 mussels (6 mussels per serving) |
32 clams (8 clams per serving) |
white wine |
sliced day-old bread |
chopped fresh parsley |
Directions:
1. Steam clams and mussels in a little white wine. (This may be done ahead of time.)
2. Heat oil in a pan and add garlic, herbs, and chili pepper.
3. When garlic is light golden, add tomatoes, lemon, and seasoning.
4. Bring to a boil; remove tomato mixture from heat.
5. Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
6. Splash in 2-3 tablespoons of white wine, reduce.
7. Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
8. When hot, arrange in medium oval plate.
9. Top with tomato sauce.
10. Garnish with 2 thin slices of bread, toasted and rubbed with garlic.
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