Clams And Mussels In White Wine Recipes

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

Steps:

• Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
• Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
• Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.