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MUSSELS PROVENCAL
4-6 lbs. Mussels
5 C. White Wine
1 C. Chopped Onions
2 T. Chopped Garlic
2 T. Lemon Juice
3 C. Canned Chopped Tomatoes
In a large stockpot, place mussels on bottom of the pot. Cover with wine, onions, garlic,
lemon juice and tomatoes. Cover and cook on high heat until mussels open, about 8-10
minutes.
Spoon mussels into a large bowl and cover with broth. Serve with warm crusty bread.
STEAMED CLAMS
5 lbs. Steamer Clams
2 C. White wine
1/2 C. Butter, melted
3 Cloves Crushed Garlic
2 t. Dried Basil
1 Large Bay Leaf
1 T. Black Pepper
Soak clams in water overnight to loosen and remove sand. Gently rinse under cold running
water and discard dead clams.
In a large stockpot, place washed clams in the bottom of the pot. Add melted butter, garlic,
basil, bay leaf and black pepper. Pour wine over clams. Using a slotted spoon, gently stir
being careful not to break the shells.
Cover the pot and bring to a boil. Lower heat and steam for 10 minutes or until clams open
slightly. Remove the clams into a large bowl. Strain the liquid and pour over clams. Serve
with melted butter and freshly squeezed lemon juice.
