Mussels & Clams in Light Tomato Sauce

1. 1

   In a Dutch oven or similar pot with a lid (4 quart size) add oil and butter.

2. 2

   heat over medium heat.

3. 3

   Once melted add diced onions and red pepper flakes and saute a few minutes, stirring often.

4. 4

   When onions are nice and soft add the diced tomatoes and stir well.

5. 5

   Place lid on pot and cook for 10 minutes on low heat.

6. 6

   In a colander using a brush, scrub the outer shells of the mussels and clams, rinse well and drain.

7. 7

   Slice the crusty bread in 2-3 pieces and add the slices into a bread basket.

8. 8

   You will want to soak up those juices!

9. 9

   Add clams into the pot of sauce and stir lightly.

10. 10

    Replace lid and cook clams for 4 minutes, then add the mussels.

11. 11

    Stir lightly and replace lid.

12. 12

    Cook mussels for 2-3 minutes.

13. 13

    Remove pot from heat.

14. 14

    Prepare 4 serving bowls.

15. 15

    Remove lid from Dutch oven and inspect clams and mussels.

16. 16

    If any did not open remove them and discard.

17. 17

    Using a ladle spoon a large helping into each bowl.

18. 18

    Garnish with fresh chopped parsley.

19. 19

    Serve with crusty bread and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.