0/5
(0 Votes)
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
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.
You'll also love
-
Crock Pot Cola Barbecue Pork Roast 0/5 (0 Votes) -
Rice Casserole with Sausage 0/5 (0 Votes)
You'll also love
-
Eggplant, Crabmeat Casserole 0/5 (0 Votes) -
smothered green peas 0/5 (0 Votes)