0/5
(0 Votes)
Ingredients
- 1 c water (for clams) or 1 c chicken broth (for mussels)
- 1 c dry white wine
- 1 T chopped garlic
- 1 T fresh ginger, shredded
- 1/4 c chili flakes
- 2 dozen clams or 2.5 #'s or 3 dozen mussels (1.25 #'s)
- French baguette
Preparation
Step 1
In covered pan over high heat, bring broth to a boil. Reduce heat and simmer while cleaning fish
Scrub clams or mussels well - discard any open shells that don't close when tapped.
Return broth to boil over high heat; add shellfish and cook until shells pop open - about 3-6 mins.
Spoon shellfish and broth into bowls and serve with French baguette
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