Subj : BH&G 1979
To   : ALL
From : DAVE DRUM
Date : Tue Mar 02 2021 14:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlicky Steamed Mussels & Littleneck Clams w/Pesto Toast
 Categories: Seafood, Breads, Herbs, Wine
      Yield: 12 Servings
 
      2 lb Fresh mussels in shells
      2 lb Fresh littleneck clams in
           - shells
    1/4 c  Butter; softened
      2 tb Snipped fresh parsley
      1 tb Snipped fresh tarragon or
           - thyme
      1 cl Garlic; minced
    1/2 ts Salt
    1/4 ts Ground black pepper
      1 tb Olive oil
      1    Bulb fennel; trimmed, fine
           - chopped
    1/2 c  Fine chopped onion
      4 cl Garlic; thin sliced
      2 c  White wine or dry vermouth
      1 c  Chopped tomato
      1 tb Lemon juice

MMMMM------------------------PESTO TOASTS-----------------------------
     12 sl (1" thick) crusty Italian or
           - French bread
    1/4 c  Olive oil
    3/4 c  Refrigerated basil pesto
 
  To clean live mussels and clams, scrub under cold running
  water. Remove beards from mussels. In an 8-quart Dutch
  oven combine 4 quarts cold water and 1/3 cup salt; add
  mussels and clams. Soak for 15 minutes; drain and rinse.
  Discard water. Repeat soaking, draining, and rinsing
  twice.
  
  In a small bowl combine butter, parsley, tarragon, the
  minced garlic, the 1/2 teaspoon salt, and the pepper. Use
  a fork or the back of a spoon to work herbs into butter.
  Set aside.
  
  In a heavy-bottom 8 to 10 quart pot with a tight-fitting
  lid heat oil over medium-high heat. Add fennel, onion, and
  the sliced garlic; cook and stir about 5 minutes or until
  onion is tender. Stir in wine; bring to boiling.
  Immediately add mussels and clams. Cover tightly and cook
  undisturbed for 2 minutes.
  
  Lift lid and, working quickly to retain as much heat in
  the pot as possible, stir in the herbed butter, tomato,
  and lemon juice. Cook, covered, over high heat for 4 to 6
  minutes more or just until shells open.
  
  Set oven @ 375ºF/190ºC. Brush bread slices lightly
  with olive oil. Place bread slices on a large baking
  sheet. Bake about 10 minutes or until slices are golden
  and crisp. Remove from oven and spread with pesto. Serve
  immediately.
  
  Using a large slotted spoon, scoop shellfish into a
  serving bowl. Discard any mussels or clams that do not
  open. Pour the cooking liquid over shellfish. Serve
  immediately with Pesto Toasts for sopping up the liquid.
  
  Better Homes & Gardens | October 2012
  
  MM Format by Dave Drum - 04 October 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The only time to buy these is on a day with no 'y' in it." Warren Buffett
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