Ingrédients pour Steamed Clams Or Mussels
- 2 tablespoons olive oil
- 4 cloves minced garlic
- 1/4 cup chopped fresh basil
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 2 tablespoons unsalted butter
- 2 pounds scrubbed and debearded clams
- fresh ground black pepper, to taste
- fresh basil leaves, for garnish
- salt, to taste
- 2 pounds mussels (optional, as alternative to clams)
- 1 cup clam juice (optional, as alternative broth)
- 1 cup chicken broth (optional, as alternative broth)
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Comment préparer Steamed Clams Or Mussels
- In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat.
- Add 4 cloves of minced garlic and sauté for 1 minute, or until fragrant.
- Stir in 1/4 cup of chopped fresh basil, 1/2 cup of dry white wine, 1 cup of clam juice or chicken broth, and 2 tablespoons of butter. Bring to a boil.
- Add 2 pounds of scrubbed and debearded clams or mussels. Cover the pot with a lid and cook for 4-5 minutes, or until the shells begin to open.
- Remove the lid, stir gently, and discard any clams or mussels that haven't opened.
- Replace the lid and continue cooking until all shells are open (about 2-3 minutes).
- Using a slotted spoon, remove the clams or mussels and distribute them evenly among 4 pasta bowls.
- Season the remaining broth with salt and pepper to taste.
- Pour the hot broth over the clams or mussels in each bowl.
- Garnish with fresh basil leaves and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
0g
Fat
24g
Carbs
5g
