A stew of mussels and clams served over chargrilled bread which I found in Rick Stein’s ” Meditteranean Escapes”.
Ingredients
- 3 tbsps extra virgin olive oil plus extra for drizzling
- 5 plump garlic cloves peeled, 4 finely chopped and 1 left whole
- a pinch crushed dried chillies
- 400 g can chopped tomatoes
- 3 tbsps red wine vinegar
- 2 tsps caster sugar
- 500 g mussels cleaned
- 500 g clams washed
- 50 ml dry white wine
- 4 large slices rustic sourdough bread taken from a large round loaf
- 2 tbsps chopped flat leaf parsley
Servings:
Instructions
- Put the olive oil, chopped garlic and crushed chilli into a large flameproof casserole and place over a medium heat.
- As soon as it begins to sizzle add the tomatoes and 150 ml water then leave to simmer gently for 10 minutes until reduced and thickened.
- Meanwhile put the vinegar and sugar into a small pan and boil until reduced to 1 tsp. Stir into the tomato sauce and keep hot.
- Put another large pan over a high heat and when hot add the mussels, clams and white wine. Cover and cook for 2-3 minutes until the shellfish have just opened.
- Tip the mussels, clams and all but the last tbsp or two ( which might be a bit gritty) of the cooking juices into the tomato sauce and stir together well.
- Toast the slices of bread on both sides then singe over a naked gas flame for a slightly smoky taste. Rub one side of each slice with the peeled garlic clove.
- Put the slices of toast into the base of four warmed bistro style plates or shallow soup bowls. Drizzle with a little olive oil.
- Stir the parsley into the stew, then spoon it over the bread and serve immediately.
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