Fish Clams And Mussels With White Wine And Garlic Recipes

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11



Mussels, Clams and Shrimp in Spicy Broth image

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.

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

MUSSELS IN WHITE WINE

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13



Mussels in White Wine image

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.

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC

Provided by Silvano Marchetto

Categories     Fish     Garlic     Shellfish     Bass     Halibut     Clam     Mussel     White Wine     Summer     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12



Fish, Clams, and Mussels with White Wine and Garlic image

Steps:

  • Cut striped bass fillets and halibut fillets into 2-inch cubes (don't use tuna or salmon - they do not belong in a fish stew). In a large skillet, heat olive oil over medium-high heat. Add chopped shallots, chopped garlic, and dried crushed red pepper. After they are light brown (about 2 minutes), add parsley, then quickly throw in the fish. Add salt and pepper to taste. After the fish is lightly colored, add clams and mussels and white wine. Cover the pan and cook over medium heat for 5 minutes (when the mussels and clams open, the stew is done). Okay? Sprinkle with chopped Italian parsley. Serve with 1/2-inch-thick slices of Italian bread, fried in olive oil, on the side. That's it; it's done.

3/4 pound striped bass fillets
3/4 pound halibut fillets
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallots
1 chopped garlic clove
1/2 teaspoon dried crushed red pepper
1 tablespoon chopped Italian parsley plus additional for garnish
Salt
Pepper
20 clams (scrubbed)
16 mussels (scrubbed and debearded)
1/4 cup dry white wine

MUSSELS IN WHITE WINE AND GARLIC

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7



Mussels in White Wine and Garlic image

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

MUSSELS WITH GARLIC & WHITE WINE

The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!!

Provided by Tebo3759

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Mussels with Garlic & White Wine image

Steps:

  • In a pot large enough to hold mussels, heat butter on medium heat.
  • Add garlic and mussels, toss and warm for two minutes.
  • Add tomatoes, wine, cream, salt& pepper.
  • Raise heat to med-high, cover and cook 5 minutes.
  • Check during cooking.
  • Do not overcook.
  • Mussels are done when shells have opened.
  • Divide into 4 bowl with broth.
  • Garnish with parsley and lemon wedge.

2 lbs fresh mussels
4 cloves garlic, minced
2 tablespoons butter or 2 tablespoons oil
2 medium tomatoes, diced
1/2 cup dry white wine
1/4 cup heavy cream
4 tablespoons parsley, chopped
1 lemon, quartered
salt & pepper

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