Mussels and Clam Triestina

Staff Writer
Mussels and Clam Triestina
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."

4
Servings
500
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

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

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.
 

Mussel Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Mussel Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
20g
31%
Sugar
2g
N/A
Saturated Fat
3g
16%
Cholesterol
90mg
30%
Protein
42g
84%
Carbs
25g
8%
Vitamin A
203µg
23%
Vitamin B12
37µg
100%
Vitamin B6
0.2mg
11.9%
Vitamin C
26mg
43%
Vitamin D
0.9IU
0.2%
Vitamin E
4mg
19%
Vitamin K
56µg
70%
Calcium
136mg
14%
Fiber
1g
6%
Folate (food)
114µg
N/A
Folate equivalent (total)
129µg
32%
Folic acid
8µg
N/A
Iron
12mg
64%
Magnesium
105mg
26%
Monounsaturated
11g
N/A
Niacin (B3)
5mg
24%
Phosphorus
654mg
93%
Polyunsaturated
3g
N/A
Potassium
873mg
25%
Riboflavin (B2)
0.6mg
33.6%
Sodium
1250mg
52%
Thiamin (B1)
0.5mg
33.4%
Zinc
4mg
29%

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