Mussels and Clams in White Wine

• Seafood

  • 1 lb Pre-scrubbed clams
  • 2 lbs Pre-scrubbed mussels

• Produce

  • 5 Cloves Garlic, fresh
  • 1/8 cup Parsley
  • 2 Shallots

• Pasta & Grains

  • 1 Linguini or other pasta, Cooked

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 3/4 cup White wine, dry

Found on valeriehoff.com

Description

Ingredients

• 2 Shallots (Or one large, gigantic one. Shallots vary a LOT in size)
• 5 or 6 Cloves Fresh Garlic (less if youre not that into garlic)
• 2 Pounds Pre-Scrubbed Mussels
• 1 Pound Pre-Scrubbed Clams
• 1 Cup Clam Broth (I use Better than Bullion Clam Base) Any seafood stock will work, or even chicken stock.
• 3/4 Cup Dry White Wine
• 3 Tablespoons Olive Oil
• 1/8 Cup Parsley
• Cooked Linguini or other Pasta

Directions

• Rinse Mussels and Clams in a colander
• Heat oil over medium heat.
• Add shallots, sautee a few minutes then add garlic and sautee a few more minutes
• Add clam broth and wine, turn heat to high and bring to a boil.
• Turn heat to medium high or medium add clams and mussels.
• Cover and cook for about 5 minutes until the clams and mussels are open.
• Sprinkle with fresh parsley and serve over linguini.