Mussels and Clam Triestina

Johnny Miller

Ingredients

  • 1/4 Cup  extra-virgin olive oil, or enough to coat the bottom of a wide pot
  • cloves garlic, peeled and crushed
  • small onions, sliced into half-moons
  •   Kosher salt
  •  Pinch of  red pepper flakes
  • dozen Littleneck clams, washed and scrubbed
  • 1 Cup  dry white wine, like sauvignon blanc or tocai fiulano
  • 2 Pounds  mussels, washed, scrubbed, and debearded
  • fresh bay leaves
  • 1/4-1/2 Cup  dry, plain breadcrumbs
  • 3 Tablespoons  chopped fresh Italian parsley

More Recipes

by Secrets of the Best Chefs Cookbook

I don’t know about you, but when I cook mussels or clams at home, the flavor is never big enough and the sauce is never rich enough to justify the effort. This recipe is the solution. The secret is lots of garlic, a good drinkable wine, and — the really unusual touch — breadcrumbs to enrich the sauce. The result is big and bold and, with a side of grilled bread, makes a very satisfying lunch or first course. Though Bastianich prefers the mussels she ate growing up in Italy, she says, "If you get them fresh, they’re just as delicious here."

Directions

Coat the bottom of a wide pot (one that has a well-fitting lid) with olive oil and add the crushed garlic cloves.

Turn up the heat to medium and allow the garlic to toast and turn golden. Once the garlic is golden, add the onions.

Let the onions cook slightly, 2-3 minutes (don’t let them soften too much). Add a pinch of salt and a pinch of red pepper flakes (the size of the pinch depending on how spicy you like it), then add the clams, turn up the heat, and cover.

After 3 minutes, add the wine, bring to a boil, and cover again.

A few minutes later, check the clams: when they’re just starting to open, add the mussels and bay leaves and cover again. Shake the pan every so often.

Wait another few minutes and check: when the mussels start to open, sprinkle in the breadcrumbs and toss to distribute evenly. The sauce should thicken, though don’t go crazy with breadcrumbs or the sauce will be muddy. Taste and adjust the salt.

When the clams and mussels are open and the sauce is thick, drizzle olive oil over everything and add lots of chopped parsley. Serve in a big bowl with grilled bread on the side.
 

Notes

Excerpted from Secrets of the Best Chefs by Adam Roberts (Artisan Books). Copyright 2012. 

Nutrition

Calories per serving:

482 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free

Daily value:

24%

Servings:

4
  • Fat 20g 31%
  • Carbs 25g 8%
  • Saturated 3g 16%
  • Fiber 1g 6%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 11g
  • Polyunsaturated 3g
  • Protein 42g 84%
  • Cholesterol 90mg 30%
  • Sodium 1,252mg 52%
  • Calcium 139mg 14%
  • Magnesium 108mg 27%
  • Potassium 899mg 26%
  • Iron 12mg 65%
  • Zinc 4mg 29%
  • Phosphorus 661mg 94%
  • Vitamin A 203µg 23%
  • Vitamin C 26mg 43%
  • Thiamin (B1) 1mg 33%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 123µg 31%
  • Vitamin B12 37µg 618%
  • Vitamin D 1IU 0%
  • Vitamin E 4mg 19%
  • Vitamin K 56µg 70%
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