April 8, 2014
Serves: 2 for Entrée or 4 for Appetizer
2 cups dry, fruity white wine, such as Sauvigon Blanc
4 cloves garlic, thinly sliced
2 lbs live mussels, scrubbed
2 lbs live Littleneck clams, scrubbed
1 cup homemade or bottled clam juice
Pinch of red pepper flakes
4 tablespoons cold unsalted butter, cut into cubes
¼ cup chopped flat leaf parsley leaves
2 green onion, green and pale green part, thinly sliced
Warm crusty bread, such as baguette, sliced
1. Combine the wine and garlic in a large stock pot and bring to a boil. Stir in the mussels and clams, cover and cook until steamed open, discarding any that do not open, about 4 minutes. Transfer the shellfish to a large bowl and cover to keep warm.
2. Bring the cooking liquid back to a simmer, add the clam juice and pepper flakes and cook until liquid is reduced by 1/3. Remove from the heat and whisk in the cold butter, parsley and green onion and season with salt and pepper. Pour the mixture over the shellfish. Divide among large bowls with the broth and serve with warm crusty bread.