Mussels And Clams In Mint Marigold Tomato Broth – a delicious recipe with mussels, fresh clams, shallots, olive oil, garlic, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Finely chop the garlic and the shallots
2
2. Add the olive oil to a large pot and heat till a haze forms.
3
3. Add the shallots and garlic saute until soft.
4
4. Add the pepper flakes to the pot and saute.
5
5. Pour in the entire bottle of wine and add both bay leaves.
6
6. Add the water.
7
7. Bring to boil.
8
8. While waiting wash the mussels and clams completely in clear cold water and beard the mussels as necessary.
9
9. Add the mint marigold leaves with the fresh grated pepper and salt.
10
8. Pour in both cans of tomatoes stir, bring to boil.
11
9. Add mussels and clams to the pot and boil/steam until fully cooked.
12
10. Remove from heat and pour into a large serving bowl with freshly sliced pieces of sour dough bread or bagette for dipping.
13
11. Serve with a very dry white wine and let everyone dig in on their own.
67
kcal
Calories
6
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 4 lbs of fresh mussels, 4 lbs of fresh clams, 4 shallots, 5 teaspoons of olive oil, and more.
Yes, Mussels And Clams In Mint Marigold Tomato Broth falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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