Ingredients
- 5 to 6 dozen manila clams
- 4 to 5 dozen maine mussels
- 1/2 cup extra-virgin olive oil
- 3 cup garlic cloves, thinly sliced
- 3 cup shallots, minced
- 1/4 teaspoon fennel seed
- 1 teaspoon fresh thyme leaves
- 1/2 cup white wine
- 3/4 cup clam juice
- 1 tablespoon roughly chopped fresh basil
- 1 bunch arugula, washed thoroughly and roots trimmed off
- 1/2 cup sliced cherry tomatoes
Preparation
Baking Directions:
Note: This dish requires only 7 to 8 minutes to cook; do not start until you’re ready to serve.
1.Wash and scrub the shells of the clams and mussels with a vegetable brush.
Remove the beards from the mussels and refrigerate until you are ready to assemble the dish.
Discard any clams that are open, that do not close, or that do not smell fresh.
2.In a 14-inch stainless steel sauté pan with lid, heat the oil over high heat until it is lightly smoking.
Lower the heat to medium low and add the garlic, shallots, saffron, and thyme.
Sweat the vegetables, but do not brown them, about 2 minutes.
Add the mussels and clams to the sauté pan and toss the mixture with a spoon.
Deglaze with the wine and let it cook for 1 minute, then add the clam juice and cover with the lid.
Do not reduce the heat.
Allow the mussels and clams to cook for 3 minutes, or until they open.
3.Add the basil, arugula, and cherry tomatoes and season with salt and pepper to taste.
Cover the pan and cook 1 minute, or until heated through.
Serve warm.
Note: A great accompaniment to this dish is crusty ciabatta bread rubbed with garlic, brushed with olive oil, and grilled.
It is great for mopping up the wonderful broth from the clams and mussels.
