September 15, 2016
Fresh Tomatoes, Dinner, Main Dish,
Shellfish, Mussels, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Entertaining, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Clams more
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"Recipe source: Simply Seafood magazine (winter 1991)"
Discard any clams or mussels are are not tightly closed or those that do not close when rinsed.
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.
Add butter and parsley to liquid in pan and boil until liquid is reduced to 1/3 to 1/2 cup.
Pour sauce over clams and mussels, garnish with lemon wedges and parsley sprigs and serve with garlic toast.
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