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Steamed Shellfish with Wine, Tomato, Sausage & Herb

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Ingredients

  • 3 dozen littleneck clams, scrubbed
  • 1 dozen mussels, de- bearded and scrubbed
  • 2-3 tbsp olive oil
  • 1/2 pound Italian sausage, crumbled
  • 1 yellow onion, chopped
  • 3-4 cloves garlic, chopped
  • 1/2 cup white wine
  • 1 14-oz can diced tomatoes
  • 1 handful mixed fresh herbs, chopped (e.g. thyme, oregano, parsley)
  • 1-2 pinches red pepper flakes

Details

Preparation

Step 1

1. Heat olive oil in deep saute pan or heavy-bottomed pot and brown sausage.
2. Add onions and garlic; cook until soft.
3. De-glaze with white wine, making sure to scrape all the brown bits from the pan. Mix in can of tomatoes with juice, chopped herbs, and pepper flakes. Cook for a few minutes over medium heat.
4. Raise heat to high, dump in shellfish, and cover. Steam until shells open, several minutes.

Serve in bowls with toasted bread. Makes 2 dinner portions.

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