Oh seafood! A few years back, Bryan and I visited my friends Cecilia and Kelvin. They treated us this amazing seafood dish. The clams and mussels were perfectly cooked. The garlic tomato broth was sweet and light, which was a great dipping sauce for the bread. Bryan and I licked everything clean. After that, I always think about that dish. Recently, I finally asked my friends for the recipe. I made this dish a couple of times already. Bryan and I absolutely love it!
I didn’t start cooking fresh shellfish until last year. It can be a bit intimating and scary for the first or second time, especially seeing them opening, closing and breathing. But don’t be scared. I promise you will get a hang of it very soon. Fresh seafood is so much better than frozen.
Try this seafood dish! I know you will enjoy it!
Mussels, Clams and Shrimps in Garlic-Tomato Broth (Adapted from The Splendid Table)
- 2 tablespoons extra-virgin olive oil, plus more for bread
- 1 large yellow onion (diced)
- 2 medium tomatoes (chopped)
- 2 garlic gloves (thinly sliced), plus 3 garlic glove for bread
- ¼ cup dry white wine
- 1¾ cup low-sodium chicken broth
- 2 pounds clams (scrubbed and soaked)
- ½ pound mussels (scrubbed and soaked)
- ½ pound large shrimps (deveined, keep the shells on)
- ½ loaf French bread (cut into 1-inch slices)
- ground black pepper
- In a large heavy pot over medium heat, add the olive oil. Cook the onion until soft and translucent, about 8 – 10 minutes. Add the tomatoes and garlic. Cook until the tomatoes are soft, about 4 – 5 minutes. Add white wine and simmer for 1 minute. Add the broth and bring to a boil.
- Add clams and mussels. Stir and cover with a lid. Simmer for 4 minutes. Take out any open clams and mussels to serving plates. Add the shrimps, put the lid back on and continue to cook for 2 more minutes. Take out all the clams and mussels. Discard any unopened ones to the trash. Make sure the shrimps are pink and cook through. Transfer to serving plates.
- Meanwhile, preheat a griddle or a large pan over medium-high heat. Lightly brush one side of bread and cook on the griddle until nicely toasted. Flip the bread slices over and cook the other side. Transfer the bread to a chopping board. Take a garlic clove and rub it evenly on the olive oil side of a toasted bread slice. Repeat with the rest of the bread slices. Place all the bread in a bread basket or plate.
- Back to the broth. Taste and season with salt and pepper if needed. Top each plate of seafood with a few scoops of broth. Serving immediately with toasted garlic bread.
- Storing the clams and mussels: If not using immediately, place them in a large bowl and cover with a wet cloth. Keep them in the fridge for no more than 24 hours until ready to use.
- Cleaning the clams and mussels: Scrub them with a brush and rinse under cold water. Place them in a bowl of ice water. Stir in 1 teaspoon salt and 2 teaspoons cornmeal for every 4 cups of water. Keep in the fridge for 1 – 2 hours. When ready to use, drain and rinse.