As featured on Palm Springs Life magazine
This dish is so easy to make as well as delicious and sophisticated. The fennel, shallots, and garlic infuse the white wine broth with an amazing flavor. A lot of people can be intimidated by the idea of cooking seafood at home but once you’ve tried this dish, you won’t be anymore!
Spicy Mussels and Clams in White Wine Broth
Yield: 2 servings
– Grape seed oil
– 1 small shallot, minced (approximately 2 tablespoons)
– 1 small fennel bulb, diced (½ to ¾ cup)
– 1 garlic clove, minced
– Coarse sea salt
– Freshly ground pepper
– Pinch of cayenne pepper
– 2 cups of Sauvignon Blanc
– 1½ pounds black mussels
– 1½ pounds manila clams
– 1 lemon
– Olive oil
– 2 teaspoons chives, finely minced
Optional: crostinis for plating
Heat 1 tablespoon of grape seed oil over medium-high heat on a medium deep pan with a lid. Sauté shallots for 1 minute then add fennel and garlic, sauté for 2-3 minutes. Season mixture with salt, pepper, and cayenne pepper; cook for 1-2 minutes, stirring with wooden spoon. Add wine and bring to a boil. Bring heat to low and reduce wine by half, for about 6-8 minutes.
Add mussels and clams; cook, covered, until they open (start checking frequently after 5 minutes). Remove from heat. Discard any unopened shells. Serve immediately.
Serve mussels and clams in 2 deep bowls, adding vegetable mixture and wine broth to each. Drizzle each plate with fresh lemon juice with olive oil. Garnish with minced chives and serve with crouton.