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Categories:
neck clams mussels olive oil pancetta garlic fennel seeds chillies white wine lemon butter salt parsley
Viewed: 54 - Published at: 4 years agoIngredients
- 1 lb little neck clams, cleaned
- 1 lb mussels, cleaned
- 1 tbsp, olive oil
- 2 c pancetta, diced
- 2 cloves garlic, peeled minced
- 1 tbsp whole fennel seeds, toasted in a dry saute pan over medium heat
- 1 tbsp crushed chillies
- 1 c white wine
- 1 lemon
- 2 tbsp butter
- Salt and pepper
- 1 spring parsley, chopped
Method
- 1) Wash clams in cold running water with a little salt to help purge of sand and grit.
- 2) In a large skillet, heat olive oil over medium-high heat until sizzling, about two minutes. Brown the pancetta, about 4 to 5 minutes and add garlic, fennel, and crushed chillies.
- 3)Stir and cook two more minutes and then place clams and mussels in the pan. Cook for one minute, then deglaze with wine. Cover and cook for 3 to 5 minutes, until the clams and mussels have opened.
- 4) Remove the lid, squeeze in the lemon and add the butter, and salt and pepper to taste.
