Crostacci Alla Portobello

6
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Recipe source: Simply Seafood magazine (winter 1991)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (273.8 g)
  • Calories 253.3
  • Total Fat - 9.6 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 65.1 mg
  • Sodium - 1126.8 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.2 g
  • Protein - 29.4 g
  • Calcium - 73.5 mg
  • Iron - 5.6 mg
  • Vitamin C - 13.8 mg
  • Thiamin - 0.2 mg

Step 1

Discard any clams or mussels are are not tightly closed or those that do not close when rinsed.

Step 2

In a large pot or wok over high heat heat the oil. Add the clams and stir for a minute. Add the mussels and shallots and stir another minute. Stir in tomatoes and wine and cook stirring until mollusks open (4-6 minutes). Transfer clams and mussels to a serving platter as they open.

Step 3

Add butter and parsley to liquid in pan and boil until liquid is reduced to 1/3 to 1/2 cup.

Step 4

Pour sauce over clams and mussels, garnish with lemon wedges and parsley sprigs and serve with garlic toast.

Tips & Variations


No special items needed.

Related

Mikekey

Very tasty. The flavors of the clams and mussels weren't overpowered by the flavors in the liquid. Pretty easy to make, too.

review by:
(25 Mar 2019)