Sautéed Mussels and Clams Recipe (Sauté di Cozze e Vongole)
Category: Main Courses
Servings: 4
A delicious and aromatic seafood dish that combines the briny flavors of mussels and clams with a rich, garlicky broth, sautéed tomatoes, and a sprinkle of fresh parsley. Perfect for a special dinner or to impress your guests with its simplicity and bold flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mussels (Cozze) | 1 kg |
| Clams (Vongole) | 1 kg |
| Garlic (Aglio) | 3 cloves |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | ½ cup |
| Black Pepper (Pepe nero) | To taste |
| Cherry Tomatoes (Pomodorini ciliegino) | 100 g |
| Fresh Parsley (Prezzemolo) | 2 tablespoons (chopped) |
Instructions
-
Clean the Mussels and Clams:
Begin by thoroughly cleaning the shellfish. Place the mussels in a large bowl and rinse them under cold running water. Remove the beard (or “byssus”) from the mussels by pulling it off with a firm tug. For the clams, simply rinse them under cold running water to remove any sand or debris. -
-
Prepare the Tomatoes:
Cut the cherry tomatoes into wedges. This will allow them to release their juices while sautéing, creating a flavorful base for the dish. -
Cook the Mussels and Clams:
Transfer the cleaned mussels into a large pot and cover them. Cook on high heat for a few minutes, allowing the shells to open. Once the mussels and clams have opened, use a slotted spoon to remove them from the pot, keeping the cooking liquid aside. Strain the liquid through a fine-mesh sieve to remove any shell fragments and set it aside. -
Sauté the Garlic and Tomatoes:
In a large skillet or frying pan, heat the extra virgin olive oil over medium heat. Add the three cloves of garlic, finely minced, and sauté for about 1-2 minutes until fragrant but not browned. Then, add the cherry tomato wedges and cook them gently over low heat for 1-2 minutes until they begin to soften. -
Add the Cooking Liquid:
Pour the reserved mussel and clam cooking liquid into the skillet with the tomatoes and garlic. Stir to combine and let the mixture simmer for a few minutes to meld the flavors together. Season with freshly ground black pepper to taste. -
Combine Mussels and Clams:
Add the mussels and clams to the skillet with the tomato sauce. Stir to coat the shellfish in the flavorful broth and allow them to heat through for a couple of minutes, absorbing the delicious flavors. -
Finish the Dish:
Sprinkle the chopped fresh parsley over the dish and give it one last stir. The fresh herbs will add a burst of color and freshness to the dish. -
Serve:
Transfer the sautéed mussels and clams to a large serving platter, ensuring to drizzle the sauce over the top. Serve immediately, accompanied by crusty bread to soak up the savory broth, and enjoy this simple yet luxurious seafood dish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~25 g |
| Carbohydrates | ~10 g |
| Fats | ~10 g |
| Fiber | ~2 g |
| Sodium | ~600 mg |
| Vitamin C | ~10% DV |
| Iron | ~15% DV |
This sautéed mussels and clams recipe is quick, easy to prepare, and brings the flavors of the sea straight to your dinner table. It’s ideal for seafood lovers and makes for an impressive dish to serve at any occasion. The combination of garlic, olive oil, tomatoes, and fresh parsley enhances the natural sweetness of the mussels and clams, making it a dish full of flavor and texture. Enjoy this meal with a glass of white wine or your favorite beverage, and savor every bite of this Italian seafood classic!
