Mussels & Clams in a White Wine Tomato Broth
By: Angela LeMoine
Published: Wednesday, July 30, 2014 - 6:10am

Ingredients




4 dozen mussels, rinsed well and drained
4 dozen little neck clams, rinsed well and drained
4-5 Tbsp olive oil
1 head of garlic cloves, smashed
3 cups white wine
4 cups vegetable broth
6 plum tomatoes, small dice
1/2 cup tomato sauce
2 Tbsp dried oregano
a couple handfuls of fresh basil leaves
a couple handfuls of fresh parsley leaves, rough chop
crushed red pepper flakes {optional}

Preparation

1 In a nice big pot, over medium heat, add in the olive oil, garlic and oregano {if adding, also add in the red pepper flakes here}. Cook until the garlic is fragrant and slightly golden. 2 Add in the white wine and cook until reduced by about half. 3 Stir in the plum tomatoes, tomato sauce, vegetable broth, fresh basil and parsley. Season with salt and pepper. Simmer for 30 minutes to an hour. 4 Add in the mussels and clams, pop a lid on and cook for approx. 12-16 minutes or until the shells have all opened up. {if there are some that didn't open, that means they were dead to begin with so just toss those}. 5 Serve in a large serving bowl with some of the broth. Toss the pasta with the broth as well. Enjoy!

About

Lets take a little trip to Italy! I am so blessed, I have taken two trips to the incredibly beautiful and delicious country of Italy! Its been about 6 years since we’ve been but still my husband talks about the mussels in broth that he enjoyed on our trip. I have to admit, me, I’m not much of a fan of mussels or clams but to make the hubby happy i’ll gladly make ‘em. The broth is absolutely incredible with garlic, white wine, fresh tomatoes, tomato sauce, vegetable broth and fresh herbs. I served a big bowl of linguini to go along with this dish and to soak up that beautiful broth as well as some crusty Italian bread. Now, that my friends is a bowl of happy.