Clam And Mussel Soup Sicilian Style Recipes

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CLAM AND MUSSEL SOUP



Clam and Mussel Soup image

This Asian cuisine-inspired clam and mussel soup will be ready in no time, 10 minutes to be precise and, as a result, is a no-brainer. Let's make it hot, because it is always a good idea to herb or spike your seafood, so toss green chili, chili paste, and garlic into the simmering pot.

Provided by Andrei Gusty

Categories     Asian, dairy-free, Fish & seafood, gluten-free, hot & spicy, low calorie, low carb, nut-free, Soup

Time 10m

Yield 2

Number Of Ingredients 10

1 pound mussels
7 ounces of clams
4 cups of water
2 garlic cloves, minced
1 green chili, sliced
1 tablespoon red chili paste
salt
pepper
1 cup canned soy sprouts
3 spring onions, chopped

Steps:

  • Add the mussels, clams, water, garlic, green chili, and chili paste to a pot over low heat.
  • Stir in, season with salt and pepper, cover with the lid and simmer for 5 - 6 minutes.
  • Add the canned soy sprouts, spring onion, stir them in and remove from heat.

Nutrition Facts : Calories 321 calories, Protein 44 grams, Fat 6 grams, Carbohydrate 20 grams

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

CLAM AND MUSSEL SOUP



Clam and Mussel Soup image

The Clam and Mussel Soup recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 45m

Yield 6

Number Of Ingredients 14

2 Tbsps vegetable oil
1 kilogram Cockle (Cleaned, ready to cook)
1 kilogram mussels (Cleaned, ready to cook)
150 milliliters white wine
75 grams butter
125 grams smoked Bacon (cut into thin strips)
3 large potatoes peeled and cut into 1 cm (approximately 3/8 inch) cubes
2 stalks Celery (thinly sliced)
1 thyme
1 bay leaf
75 grams Pastry flour
1 pinch Saffron
1 l milk
150 grams Crème fraiche

Steps:

  • Heat the vegetable oil in a large pan and sauté the cockles and mussels briefly. Pour in the wine, cover and cook for 3-4 minutes, or until the shells open up. Throw away any that do not open up. Transfer to a bowl and reserve the cooking liquid.
  • Remove about half of the cockles and mussels from the shells.
  • Heat the butter in a large pan and fry the bacon in it. Add the vegetables, thyme and bay leaf and cook for about 5 minutes. Sprinkle the flour over everything, mix well and cook for an additional 5 minutes. Stir in the saffron and milk. Bring to a boil and simmer for about 20 minutes, stirring occasionally. Right before serving, return the cockles and mussels to the pot and stir in the creme fraiche. Serve in shallow bowls.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

CLAM AND MUSSEL SOUP, SICILIAN-STYLE



CLAM AND MUSSEL SOUP, SICILIAN-STYLE image

Categories     Soup/Stew     Shellfish     Sauté     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 18

For the soup:
¼ cup olive oil
1 cup white wine
pinch of crushed red pepper
salt
pepper
½ red onion, finely minced
2 garlic cloves, peeled
1 fennel bulb, sliced
3 ripe tomatoes, diced
30 clams
30 mussels
6 oregano sprigs
For the garlic bread:
1 tablespoon olive oil
1 teaspoon dried oregano
2 garlic cloves
8 slices country bread

Steps:

  • In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

CORN, CLAM, AND MUSSEL CHOWDER



Corn, Clam, and Mussel Chowder image

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light

Provided by Abby Girl

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 bacon, chopped (slices of)
1 cup onion, chopped
3/4 cup celery, chopped
3/4 teaspoon thyme, chopped
2 cups red potatoes, diced
2 (8 ounce) bottles clam juice
2 cups fresh corn kernels
20 mussels, scrubbed and debearded (about 1 pound)
3/4 cup half-and-half
1/2 cup 2% low-fat milk
3 tablespoons all-purpose flour
2 (6 1/2 ounce) cans minced clams, liquid reserved
1/4 teaspoon salt
fresh thyme sprig

Steps:

  • Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
  • Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
  • Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
  • Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
  • Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
  • Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 329.3, Fat 7.2, SaturatedFat 2.9, Cholesterol 68.9, Sodium 634.3, Carbohydrate 39.3, Fiber 3.2, Sugar 7.1, Protein 27.4

ZUPPA DE CLAMS (OR MUSSELS)



Zuppa De Clams (Or Mussels) image

This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. And in this version, the tomatoes, not paste, would be used.

Provided by Charmed

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
salt and pepper
2/3 cup olive oil
2 -3 garlic cloves (to taste)
4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
1 -2 tablespoon finely minced fresh sweet basil (to taste) (optional)
1 (28 ounce) can italian peeled plum tomatoes, coarsely chopped (reserve liquid)
sliced fresh crusty rustic Italian bread or French bread

Steps:

  • Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
  • Any remaining sand should fall to the bottom of the bowl.
  • Drain the clams and rinse them well in a colander under running water.
  • Crush one clove of garlic, and slice the remaining cloves very thin.
  • In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
  • Add the remaining sliced garlic and the parsley.
  • Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
  • You don't want too much liquid in this, but judge the amount to your taste.
  • Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
  • (Add more liquid if necessary).
  • Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
  • Discard any unopened clams.
  • Sprinkle with more freshly ground pepper and the basil, if desired.
  • (You can substitute a teaspoon of dried if you wish).
  • Serve in shallow bowls with slices of bread for dunking.

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