Recipes

Recipe: Mussels & Clams

Recipe: Mussels & Clams

Image: Makito Inomata

Recipes

Recipe: Mussels & Clams

A blend of chorizo sausage, broth and herbs offer the shellfish a wealth of flavour. 

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Ingredients

  • 2 tbsp olive oil
  • 2 shallots, diced
  • 2 to 4 cloves garlic, minced
  • 1 chorizo sausage, diced
  • 1 lb each: fresh mussels and clams, rinsed well in cold water, any opened shells discarded
  • ⅓ cup chicken broth
  • 1 medium tomato, roughly chopped
  • 5 basil leaves, torn
  • 1 tbsp chopped flat-leaf parsley
  • ¼ cup peas

 

Directions

Add the oil to a large pot over medium-high heat. When the oil is hot, add the shallots, garlic and chorizo. Cook, stirring, until the chorizo is a little crispy, about 5 minutes.

Add the mussels and clams to the pot, stirring gently. Cook for 1 minute. Add the chicken broth. Cover the pot and cook until the shells open fully, 4 to 6 minutes. Discard any mussels and clams that do not open.

Gently stir in the tomato, basil, parsley and peas until the herbs are wilted. Divide the mixture among bowls and serve with a warm baguette for dipping into the broth.

Serves 2 to 4

 


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Excerpted from  by Wickaninnish Inn. Recipes Copyright © 2018. Photography copyright © 2018 Makito Inomata. Excerpted by permission of Random House. All rights reserved.

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Recipes

Recipe: Mussels & Clams

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