Mussels with garlic white wine broth
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Linguine with Clams | Delish
Get ready to feel like you're out to eat somewhere super fancy.
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
3. Add clams and pour over wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
4. Add lemon juice and cooked linguine and toss until combined.
5. Serve with lemon wedges.
INGREDIENTS
12 oz. linguine
3 tbsp. butter
4 cloves garlic, minced
pinch of crushed red pepper flakes
2 tbsp. Freshly Chopped Parsley
1 lb. fresh littleneck clams
1/2 c. dry white wine
Juice of 1 lemon, plus more wedges for serving
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Easy Clams in Tomato Sauce
Clams in red sauce is a super simple Italian seafood dish. Steamed clams are tossed in a garlicky tomato sauce with a touch of hot pepper flakes, basil, and extra virgin olive oil. This seafood recipe only takes around 30 minutes to make and is perfect as an appetizer or main course.
More great Italian seafood dishes:
PRINT RECIPE HERE:
CLAMS IN RED SAUCE INGREDIENTS:
-2 pounds Littleneck clams
-28 oz can of whole plum tomatoes
-6 oz can of tomato paste
-5 cloves garlic
-1 tsp kosher salt
-1/4 tsp black pepper
-1/8 tsp red pepper flakes
-1/4 cup olive oil
-1 bunch basil
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Easy and Delicious White Clam Sauce with Linguini Recipe
Today we are preparing White Clam Sauce with Linguini! Fresh clams are a must for this White Clam Sauce recipe. This is a simple recipe using only a few fresh ingredients, such as Extra Virgin Olive Oil, Garlic, lemon, parsley, basil, and of course, baby clams.
In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with small baby clams in the shell, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti in which we used for this White Calm Sauce recipe.
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White Clam Sauce (1 lb. of Linguini or Spaghetti):
3 dozen baby clams (Shuck a dozen & save clam juice)
2 tbsp of minced fresh garlic
¼ cup of Extra Virgin olive oil
¼ cup of chopped fresh Italian parsley
¼ cup fresh basil ribbons
1 teaspoon of crushed red Pepper
1/4 pond of unsalted butter
1/cup of white wine (optional)
Season with salt & black pepper
Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
Clams With Butter and Garlic Broth
I have always loved seafood. This love has inspired me to learn more about cooking seafood at home. One of my favorite dishes of all time is steamed clams, because the combination of perfectly cooked clams in a buttery white wine and garlic broth is an old school classic that is utterly divine.
This is my recipe for making the most amazing clams with white wine and butter broth.
Enjoy!
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Ingredients Needed for This Recipe:
- 1.25 kg Clams
- 1 Stick (113 gm) Butter
- 1 cup White Wine
- 2 gm Salt
- 1/4 tsp Ground Black Pepper
- 25 gm Fresh Parsley
- 25 gm Fresh Cilantro
- Juice of 1 Lemon
- 2 Red Chili Peppers
- 3 Cloves of Garlic
- Optional 1/2 Lime (if you like some bitterness)