Clams Mussels In A Garlic Wine Sauce Recipes

MUSSELS IN GARLIC WINE SAUCE

Steps:

• In a Dutch oven or large pot with a lid, heat the olive oil and add the shallot and chopped garlic, season lightly with salt and pepper and cook over medium heat, stirring, until the garlic is softened and barely golden, about 2 minutes.
• Add the chicken broth and bring to a boil then add the mussels and wine, cook for 1 minute, giving it a stir occasionally. Cover with the lid and steam the mussels until they open, about 4-5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 6 serving bowls, discarding any mussels that do not open.
• Return the pot to the heat and bring to a boil to reduce the pot broth slightly. Add the butter and parsley to the broth, and stir until the butter melts. Slowly pour the broth over each serving of the mussels. Garnish each serving with a sprinkle of chopped parsley and serve with crusty grilled bread.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
• Simmer 5 minutes.
• Add mussels, cover, and increase heat to high.
• Cook until all mussels are open, about 5 minutes.
• Stir in herbs and butter.
• Remove from heat.
• Divide mussels and broth among four bowls.
• Serve immediately.

CLAMS IN GARLIC SAUCE

Steps:

• In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
• Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
• Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

GRILLED CLAMS WITH GARLICKY WHITE WINE SAUCE

Steps:

• Heat olive oil over medium heat. Melt butter then add garlic and saute for about 1 minute or until garlic is fragrant.
• Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired. I use sea salt and fresh ground peppercorns. Set sauce aside and keep warm.
• Get grill as hot as you can for best results. Place the clams on grill. (A disposible foil pan works great for this!) Grill until the clams have opened and discard any clams that do not.
• Remove from grill and pour clams and juice into a shallow bowl. Pour sauce sauce over the top. Top with parsley and any optional garnishes as desired.
• Serve immediately with some good crusty bread to soak up all the yummy juices.
• Have another glass of wine and ENJOY!