Mussels and Clam Triestina

Mussels and Clam Triestina
Staff Writer

Johnny Miller

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."

Notes

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

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.
 

Nutrition

Calories per serving:

381 kcal

Daily value:

19%

Servings:

4
  • Carbohydrate, by difference 58 g
  • Protein 2 g
  • Total lipid (fat) 13 g
  • Vitamin A, IU 1490 IU
  • Vitamin A, RAE 74 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin E (alpha-tocopherol) 4 mg
  • Vitamin K (phylloquinone) 1 µg
  • Alcohol, ethyl 5 g
  • Ash 1 g
  • Calcium, Ca 31 mg
  • Cholesterol 2 mg
  • Choline, total 2 mg
  • Fatty acids, total monounsaturated 10 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 3 g
  • Folate, DFE 14 µg
  • Folate, food 8 µg
  • Folate, total 11 µg
  • Folic acid 4 µg
  • Iron, Fe 1 mg
  • Magnesium, Mg 14 mg
  • Niacin 1 mg
  • Phosphorus, P 62 mg
  • Phytosterols 56 mg
  • Potassium, K 233 mg
  • Retinol 1 µg
  • Selenium, Se 2 µg
  • Sodium, Na 131 mg
  • Sugars, total 1 g
  • Water 233 g
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