Mussels And Clams Fra Diavolo Recipe
Do not fear when you have to impress a crowd. This Mussels And Clams Fra Diavolo recipe is a lifesaver. The Mussels And Clams Fra Diavolo is made with Seafood which is easily available at any grocery store. Whether you are an amateur cook or a professional chef, I recommend the Mussels And Clams Fra Diavolo for the sheer joy of cooking it.
Ingredients
3 dozen cherrystone or littleneck clams
3 dozen large mussels
1 cup water
3 tablespoons butter or margarine
1 tablespoon olive or salad oil
1 small onion, minced
1 garlic clove, minced
1/2 teaspoon oregano leaves
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/3 cup chopped parsley
1/4 cup dry white wine
Directions
1. With stiff brush, scrub clams and mussels with running cold water to remove any sand; remove beards from mussels.
2. In 8-quart Dutch oven or saucepot over high heat, heat water to boiling; add clams; heat to boiling. Reduce heat to medium-low; cover and cook until shells just open, about 6 to 8 minutes, stirring occasionally. With slotted spoon, remove clams to large bowl. To broth remaining in Dutch oven, add mussels; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook until shells open, about 6 to 8 minutes, stirring occasionally.
3. Meanwhile, in small saucepan over medium heat, in hot butter or margarine and olive oil, cook onion, garlic, oregano, crushed red pepper, and salt until onion is tender, stirring often. Add parsley and wine; cook 2 minutes.
4. Discard top shell from each clam and mussel; rinse clams and mussels on half shell in cooking broth to remove any sand. Place clams and mussels on plate. Let broth stand a while until sand settles. Carefully pour clear broth into a bowl; discard any sand at bottom.
5. Return clear broth to Dutch oven; add wine mixture in saucepan and reserved clams and mussels; over medium-high heat, heat through.
2. In 8-quart Dutch oven or saucepot over high heat, heat water to boiling; add clams; heat to boiling. Reduce heat to medium-low; cover and cook until shells just open, about 6 to 8 minutes, stirring occasionally. With slotted spoon, remove clams to large bowl. To broth remaining in Dutch oven, add mussels; over high heat, heat to boiling. Reduce heat to medium-low; cover and cook until shells open, about 6 to 8 minutes, stirring occasionally.
3. Meanwhile, in small saucepan over medium heat, in hot butter or margarine and olive oil, cook onion, garlic, oregano, crushed red pepper, and salt until onion is tender, stirring often. Add parsley and wine; cook 2 minutes.
4. Discard top shell from each clam and mussel; rinse clams and mussels on half shell in cooking broth to remove any sand. Place clams and mussels on plate. Let broth stand a while until sand settles. Carefully pour clear broth into a bowl; discard any sand at bottom.
5. Return clear broth to Dutch oven; add wine mixture in saucepan and reserved clams and mussels; over medium-high heat, heat through.
