spicy clams or mussels

spicy clams or mussels

This spicy clams or mussels sauce was inspired by a dish served at our neighborhood Italian bistro. Their sauce is so good, I sop up every last drop with the crusty bread they serve along side. The shellfish release moisture as they steam, so you only need a few cups of the sauce to start the process. Harissa is a Tunisian hot chili pepper paste made from red chilies, cumin, caraway, garlic and olive oil. It is easy to make, but I pick it up in the ethnic section of my grocery store. It adds a bit of kick to a flank steak marinade or some homemade hummus. The fire roasted tomatoes add a smokey flavor.

spicey clams or mussels

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 leak, chopped, use white part only
  • 3 tablespoons garlic, minced
  • ¼ teaspoon chili powder
  • ¼ cup tomatoes, chopped
  • ½ cup sweet Vermouth
  • 2 tablespoons harissa
  • 1 (14.5 ounce) can fire roasted tomatoes
  • ½ cup butter
  • 4 pounds clams or mussels, scrubbed
  • garnish: lemon juice and chopped parsley

Instructions

1

In dutch oven on a cooktop burner, heat 1 tablespoon olive oil over medium heat.

2

Add leaks, garlic and chili powder. Sweat until garlic is transparent.

3

Add tomatoes and vermouth and cook two minutes.

4

Add fire roasted tomatoes and butter, simmer for 5 minutes.

5

Meanwhile, rinse the clams or muscles. Scrub the shells.

6

Add the uncooked clams or mussel and continue to simmer until the shells open.

7

Spoon into bowls and include some of the sauce.

8

Garnish with a dash of lemon and chopped parsley.

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