Mussels And Clams Risotto Recipes

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MUSSEL RISOTTO



Mussel Risotto image

I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out. So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto. You won't get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 17

2 pounds black mussels
1 1/2 cups dry white wine
3 cups water
Additional water or chicken stock as needed
1 medium onion, half sliced, half finely chopped
4 garlic cloves, 2 crushed, 2 minced
1 sprig thyme
1 sprig parsley
6 peppercorns
2 tablespoons extra virgin olive oil
1 stalk celery, finely chopped
1 1/2 cups arborio rice, or 1 cup arborio rice and 1 1/2 cups cooked short-grain brown rice
3/4 pound tomatoes, peeled, seeded and finely chopped, or 1 cup canned crushed tomatoes
Generous pinch saffron
1 cup cooked fresh or thawed frozen peas
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
  • Combine 1 cup of the wine and the 3 cups of water in a large pot or Dutch oven. Add the sliced onion, the crushed garlic cloves, the thyme and parsley sprigs, and the peppercorns and bring to a boil. Add the mussels, cover the pan and cook until the mussels have opened, about 4 minutes. Stir the mussels halfway through. Using tongs, transfer the mussels to a bowl, holding them over the pot first so any liquid in the shells will drain into the pot. Discard any that have not opened. When they are cool enough to handle, remove the mussels from their shells.
  • Line a strainer with a double thickness of dampened cheesecloth, place over a saucepan and strain the broth from the mussels. Add more water or stock to make 6 cups if using 1 1/2 cups arborio rice. (You will have enough if using 1 cup arborio.) Bring to a simmer over medium-low heat. Taste and season as desired.
  • Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the finely chopped onion and the celery and a generous pinch of salt, and cook gently until the onion is just tender, about 3 minutes. Do not brown.
  • Stir in the arborio rice and the minced garlic and stir until the grains separate and begin to crackle. Add the remaining 1/2 cup wine and stir until it is no longer visible in the pan. Add the tomatoes and saffron and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 5 minutes.
  • Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. When the rice is just tender all the way through but still chewy, stir in the mussels and any juice that has accumulated in the bowl, the cooked brown rice, if using, and the peas. Taste now and adjust seasoning. Stir in another ladleful of stock and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 620, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1251 milligrams, Sugar 5 grams

RISOTTO WITH CLAMS



Risotto with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
4 ounces pancetta, diced
2 shallots, chopped
2 cloves garlic, chopped
1/4 teaspoon salt
1 cup Arborio rice
1 cup plus 1/2 cup prosecco
2 1/4 cups jarred clam juice or seafood broth
1 pound New Zealand clams, scrubbed
1/2 cup freshly grated Parmesan
2 tablespoons butter, room temperature
12 littleneck clams, shucked and chopped, juice strained
1/4 cup Italian parsley leaves, chopped
2 teaspoons grated lemon zest (2 lemons)

Steps:

  • Heat a Dutch oven over medium heat. Add the olive oil and pancetta and cook, stirring occasionally, until the pancetta is golden brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate and reserve.
  • To the pan with the pancetta drippings, add the shallots, garlic and salt. Cook until fragrant, stirring with a wooden spoon, 2 minutes. Stir in the rice and coat with all the flavors of the pan. Toast the rice for 2 minutes. Deglaze with 1 cup of the prosecco and cook, stirring constantly, until the liquid is almost entirely absorbed. Add 1 cup of the clam juice and cook, stirring, until almost completely absorbed, 6 to 8 minutes. Continue adding the clam juice, 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes.
  • Meanwhile, to a small saucepan, add the remaining 1/2 cup prosecco and the New Zealand clams. Cover the pan and place over high heat. Cook, shaking occasionally, until the clams have opened, about 4 minutes. Discard any clams that do not open. Set aside.
  • To finish the risotto, stir in the Parmesan, butter, reserved pancetta and the chopped littleneck clams along with their juice. Cook until the clams are cooked through and the butter and cheese are melted in, an additional 2 minutes. The risotto should have some movement and not be too thick.
  • In a small bowl, mix together the parsley and lemon zest. Stir half of the mixture into the risotto. Using a slotted spoon, scoop the steamed New Zealand clams over the top of the risotto and finish with the remaining parsley mixture.

RISOTTO AI FRUTTI DI MARE



Risotto ai Frutti di Mare image

This seafood risotto is a classic Italian dish served on many occasions, from the simplest to the most elegant. For best results, use homemade seafood stock, though store-bought can be used in a pinch.

Provided by NonnaPia

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 3h17m

Yield 6

Number Of Ingredients 15

1 pound mussels, cleaned and debearded
1 pound fresh clams, cleaned
1 pound shell-on medium shrimp
2 quarts water
1 large tomato, quartered
1 onion, quartered
1 carrot, sliced
1 stalk celery, sliced
salt and ground black pepper to taste
5 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
1 (16 ounce) package Arborio rice
2 cups white wine, divided
3 cloves garlic, crushed
1 bunch fresh parsley, chopped

Steps:

  • Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells.
  • Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper.
  • Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat.
  • Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes.
  • Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes.
  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
  • Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl.
  • Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic.
  • Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 73 g, Cholesterol 154 mg, Fat 14.9 g, Fiber 2.4 g, Protein 34.8 g, SaturatedFat 2.3 g, Sodium 420.1 mg, Sugar 3.6 g

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH



Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish image

Categories     Olive     Rice     Shellfish     Sauté     Dinner     Seafood     Clam     Mussel     Shrimp     Saffron     Fall     Party     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
  • Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

CREAMY RISOTTO WITH MUSSELS, SHRIMP AND CALAMARI



Creamy Risotto With Mussels, Shrimp and Calamari image

Make and share this Creamy Risotto With Mussels, Shrimp and Calamari recipe from Food.com.

Provided by Laka

Categories     White Rice

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, chopped
250 g rice (Arborio or rice for risotto)
1/2 cup red wine
700 ml fish stock, from 1 cube, hot
350 g mussels, frozen
350 g shrimp, frozen
400 g of whole squid, thawed, cut into rings
1/3 cup canned tomato, chopped
50 g butter, cut into small pieces
1/3 cup grana padano or 1/3 cup parmesan cheese, grated
1/4 teaspoon ground black pepper

Steps:

  • Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
  • Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
  • Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
  • Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
  • Season with pepper and serve immediately.

CLAM RISOTTO



Clam Risotto image

Make and share this Clam Risotto recipe from Food.com.

Provided by JoJoStar

Categories     Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups arborio rice
2 large shallots
4 cups clam juice
1/2 tablespoon butter
1/2 cup dry white wine
2 ounces heavy cream
salt and pepper
1 (6 ounce) can ocean clams

Steps:

  • In a 2 quart saucepan melt butter over medium heat.
  • Saute minced shallots in butter until soft but not browned.
  • Add the rice and cook until the rice becomes translucent.
  • Add the wine and cook until nearly dry.
  • Add one cup of hot, not boiling, clam juice.
  • Stir the rice continually as it cooks.
  • When the rice absorbs all the juice add another cup and continue to stir the rice.
  • Continue in this manner until you add the last cup of clam juice.
  • At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through.
  • Next, add the clam meat and cook for one minute.
  • Add the cream and season the rice to taste.
  • Cook for one additional minute.
  • Serve immediately.

Nutrition Facts : Calories 511.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 38.5, Sodium 917.5, Carbohydrate 89.8, Fiber 3.1, Sugar 8.3, Protein 12.3

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO RECIPE - (3.2/5)



Mussels, Clams and Shrimp with Saffron Risotto Recipe - (3.2/5) image

Provided by Dr_Mom

Number Of Ingredients 15

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

Steps:

  • Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm. Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, little neck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

PASTINA WITH CLAMS AND MUSSELS



Pastina with Clams and Mussels image

Pastina refers to any tiny pasta shape, whether it's stars, little squares, tiny shells, or riso. When you boil the pasta, undercook it just a tiny bit so it can cook together with the mussels and the clams for a few minutes, absorbing all that delicious liquid without getting mushy. In that way it's almost like a risotto, but much easier to make.

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups low-sodium chicken broth
1 tablespoon kosher salt, plus more for seasoning
1 pound pastina pasta or fregola (see page 81)
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (6 ounces) grape tomatoes
12 littleneck clams, scrubbed
12 mussels, scrubbed and debearded
1/2 cup chopped fresh flat-leaf parsley leaves

Steps:

  • In a large pot, combine the chicken broth, 3 cups of water, and 1 tablespoon of salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 5 to 6 minutes. Drain.
  • While the pasta is cooking, heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the onion, season with salt and pepper, and cook until soft, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala and grape tomatoes and cook for 1 minute, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan, cover with a tight-fitting lid, and cook until all the shellfish have opened, 5 to 8 minutes. Discard any shellfish that do not open.
  • Using tongs, remove the clams and mussels from the pan and reserve. Transfer the pasta to a large serving bowl. Pour the shellfish cooking liquid and vegetables over the pasta, add the remaining 3 tablespoons of olive oil, sprinkle with 1/4 cup of the parsley, and toss. Arrange the clams and mussels on top of the pasta and sprinkle with the remaining parsley.

RISOTTO OF CLAMS



Risotto of Clams image

Provided by Pierre Franey

Categories     dinner, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

24 cherrystone clams, about 6 pounds
3 cups water, approximately
1/4 cup olive oil
1/2 cup finely chopped onion
1 tablespoon finely minced garlic
1/4 pound mushrooms, thinly sliced, about 2 cups
1 teaspoon thread saffron loosely packed
1/2 teaspoon dried crumbled oregano
1 cup crushed tomatoes
1/4 teaspoon dried hot red pepper flakes
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 cups raw rice
1/2 cup finely chopped parsley
4 tablespoons butter

Steps:

  • To save time, have the clams opened at the fish market. Reserve both the clams and the liquid. There should be about 1 3/4 cups of clams and about 3 cups of the liquid. Put the liquid in a kettle and add the 3 cups of water or enough to make 6 cups altogether. Bring mixture to the simmer. Cut the clams into thin slices and set aside.
  • Heat the oil in another kettle and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the mushrooms and cook about one minute, stirring. Add the saffron and oregano and stir. Add the tomatoes and stir to blend. Add the hot red pepper flakes, salt and pepper.
  • Bring to the boil and add the rice. Stir. Add about 1/2 cup of the simmering liquid. Cook until most of the liquid is absorbed, about 3 minutes. Continue cooking the rice, adding about 1/2 cup of the liquid at a time and cooking until most of the liquid is absorbed. Stir the mixture often from the bottom. You will need from 5 1/2 to 6 cups of liquid. Remember that the risotto should not be soupy, but it will be more liquid than regular rice. The total cooking time will be from about 20 to 25 minutes or until the rice is tender.
  • Add the clams, parsley and butter to the rice and stir. Cook briefly, less than a minute, until the clams are heated through. If the clams are cooked for a prolonged period, they will toughen.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 7 grams, Sodium 2813 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED MUSSELS AND CLAMS



Steamed Mussels and Clams image

These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

1 pound mussels
2 pounds littleneck clams
1 small white baguette, cut into 3/4-inch slices
3 tablespoons olive oil
1 clove garlic, cut in half
2 tablespoons unsalted butter
3/4 pound leeks, white parts only, cut in half lengthwise and sliced very thinly, well washed
2 medium shallots, finely chopped
4 sprigs fresh thyme
1 small sprig fresh oregano
1 fresh or dried bay leaf
1/2 serrano chile, seeded and deveined
2 cups dry white wine
Salt and freshly ground black pepper

Steps:

  • Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
  • Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
  • Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.

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From karylskulinarykrusade.com


LIDIA CLAM RISOTTO RECIPE
Clam and Scallion Risotto, is a delicious variation of the beloved Linguine with Clams. print recipe. in the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the olive oil to a large Dutch oven over medium heat. Cook another minute, add the sliced or crushed tomatoes and the reserved clam liquor, stir and bring to the boil. Heat the olive oil in a large, …
From tmc-p.jp


RISOTTO WITH MUSSELS AND CLAMS RECIPE | OREEGANO
search by recipe or ingredients. without (onions, chicken, ...). type of dish starters first courses second courses single courses soups Side Dishes Desserts Bakery products Sauces preserves drinks
From oreegano.com


SEAFOOD RISOTTO WITH CHERRY TOMATOES, CLAMS, SQUID, AND PARMESAN
Preheat the oven to 160°C/325°F/gas 3. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray. Peel and slice the garlic, pick the …
From more.ctv.ca


SEAFOOD RISOTTO – BERTOLLI
Combine reserved liquids in large measuring cup. Add enough broth to make 3 cups. Step 2: Heat 2 tablespoons pure olive oil in medium saucepan on medium heat. Add whole mussels and clams. Cook and stir 3-4 min. or until shells open. Step 3: Add calamari, canned clams and tomatoes. Cook and stir 3 min. Remove mixture from saucepan.
From bertolli.com


MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE …
Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls.
From fooddiez.com


MUSSELS AND CLAMS RISOTTO | POMI USA
Half-way through the cooking add the Pomì tomato cubes, clams and mussels, and the cooking water. Continue to cook until the rice is completely cooked. When the rice is cooked, turn off the heat and pour 4 tablespoons of extra virgin olive oil, stirring constantly, so as to give the risotto a good creaminess. Serve hot with a leaf of parsley.
From pomi.us.com


CLAMS AND MUSSELS POSILLIPO - THE ITALIAN CHEF
1 dozen mussels, washed thoroughly. In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes. Add white wine and cook for 1 minute, then add the fish broth. Crush the tomatoes and add to the pot with their juices. Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
From italianchef.com


SEAFOOD RISOTTO - SUGARLOVESPICES
2016-04-09 In a medium pot add ½ cup water and put clams in, bring to a medium simmer tossing clams to ensure all are cooked.about 20 minutes. Take off heat and let cool, remove about 40 percent of the clams from shell and place in a small bowl. Strain and filter the left over water and put in broth pot with shrimp shells.
From sugarlovespices.com


MUSSELS AND CLAMS RISOTTO | POMI USA
Once hot, add the mussels and clams, deglaze with a hint of wine and cover with a lid, so that it allows the mussels and clams to open perfectly. After 5 minutes they should all be open, so remove them from the heat and begin to shell them in a bowl. It is recommend to keep the cooking water that has formed at the bottom of the pan.
From pomi.us.com


GARLICKY SPAGHETTI WITH MUSSELS AND CLAMS RECIPE (WHITE WINE …
2021-07-19 Add the garlic, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon kosher salt, and cook until fragrant, about 1 minute. Add 3/4 cup dry white wine and bring to a boil. Add the mussels and clams. Cover and cook, shaking the pan occasionally, until the clams and mussels open, 5 to 7 minutes.
From thekitchn.com


CLAMS AND MUSHROOM RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RISOTTO WITH MUSSELS RECIPE | EAT SMARTER USA
The Risotto with Mussels recipe out of our category Mussel and Clam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


SEAFOOD: CLAMS, MUSSELS, OYSTER, LOBSTER RECIPES
Jul 4, 2017 - Explore Sandra Thomas's board "Seafood: Clams, Mussels, Oyster, Lobster Recipes" on Pinterest. See more ideas about recipes, seafood dishes, seafood.
From pinterest.ca


MUSSELS AND CLAMS RISOTTO - YOUTUBE
Our recipes: http://www.pomi.us.com/en-us/recipes/Healthy cooking: http://www.pomi.us.com/en-us/healthy-cooking/Our products: http://www.pomi.us.com/en-us/pr...
From youtube.com


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