Mussels and Clams in Tomato Wine Broth
This Mussels and Clams in Tomato Wine Broth recipe is a staple in our house. I typically make this on the weekends while enjoying crisp white wine and some good music. It comes together quickly and is perfect for date nights and company alike. What’s good about it? The Mussels and Clams cook beautifully in garlic, and shallots in a light sauce with diced tomatoes, white wine, and butter that is perfect for dipping crusty bread into. This recipe is perfect for shellfish. You can add large shrimp to add texture and variety.
Table of Contents
Why this Mussels and Clams recipe is my favorite
Mussels and Clams in either a broth or sauce tend to be commonly prepared in an Italian, Spanish, or French style. These delicious shellfish combinations work really well in a tomato-based sauce or a wine butter sauce. This recipe tends to fall under an Italian flavor profile but make no mistake my favorite shellfish dish is Moules Marinières or Sailer style mussels which is uniquely French.
This Mussels and Clams in Tomato Wine Broth recipe is one of our favorite seafood meals on rotation here at home. It’s an easy recipe that has a phenomenal light flavor with a light broth that doesn’t compete with the shellfish. Giada DeLaurentiis inspired the original recipe in one of her cookbooks. I have changed the sauce with some additions to make it a bit richer and a stand-alone dish instead of adding pasta like many traditional shellfish pasta recipes.
If you love shellfish, check out some more recipes here.
Nutrition in Mussels and Clams
Both types of shellfish are very low in fat, high in protein and Omega 3 fatty acids. In addition, they are high in Iron, zinc, magnesium and B12. I would definitely consider Mussels and Clams healthy, and if you want to make this recipe ultra healthy, omit the butter and the broth can stand on its own.
Ingredients for Mussels and Clams in Tomato Broth
- 4 tablespoons of olive oil
- 6 cloves of garlic, finely chopped
- 1 shallot finely chopped
- 1 – 28oz can of organic diced tomatoes
- 1 cup of dry white wine, like a Sauvignon blanc
- 1 dry bay leaf
- red pepper flakes (optional)
- Pinch of Kosher salt (optional)
- 2 tablespoons of unsalted butter
- 2 pounds of clean, black, or green tipped Mussels
- 2 pounds of clean, scrubbed Clams, Littleneck or Manila
- Torn fresh basil leaves
- Crusty bread for toasting or grilling + olive oil to brush on
How to buy Mussels and Clams
When shopping for Mussels and Clams, the best place for buying fresh, clean shellfish is a reputable fish market. If you don’t have a fish market near you, a large grocery or specialty grocer will have them. Here in Los Angeles, I have fish markets but also a variety of stores like Whole Foods and Sprouts carry fresh shellfish. Clams and Mussels will be closed and open when you purchase them. You are buying them live, so you may see some movement. Also note that they should be wet from the ice that they are sitting on. In addition they should smell like the ocean. Salty and fresh like ocean air.
I recommend buying the shellfish a few hours before you plan on cooking and keeping them in the fridge, and wrapper open so they can breathe until you are ready to prep and cook. Follow any other recommendations the fishmonger may have for the particular shellfish you are purchasing from them.
Nowadays most shellfish is purged prior to making it the fishmonger. Meaning, the extra sand and particles have been expelled from the shellfish. What you will have to do is possibly scrub the clam shells and the mussels will need rinsing and de-bearding. In my experience, the cleaning is minimal these days, so this should not take long. It’s a good idea to ask your fishmonger if you are new to cooking these types of shellfish. They can tell you how clean they are and what level of cleaning you need.
How to clean Clams
Once you are ready to prepare the clams, place them in a bowl. Under cold water, scrub any grit off of the shells. Discard any shellfish that are open and don’t close when tapped. Place them in a clean bowl and now they are ready for cooking.
How to clean Mussels
For Mussels, sometimes have some dirt and they need a rinse. However, you will also see a small cluster of what looks like fibers on the side of the mussels. These are the beards. Gently tug down, not out to remove. They should come right off. Again, most Mussels on the market are pretty clean because they are farmed. If you purchase wild Mussels, you will see they have more debris and the beards are noticeable. Like the clams, discard any Mussels that don’t close when tapped.
Step-by-step cooking instructions for Mussels and Clams
- Using a 5-quart Dutch oven or heavy bottom 5 qt saucier or braising pan, heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 minutes.
2. Add diced tomatoes with juice, white wine, bay leaf, and red pepper flakes (if you prefer a spicy tomato broth) add butter, stir and allow to simmer for about 5 minutes until tomatoes tenderize and cook down. Pinch of kosher salt is optional as shellfish is naturally salty in taste. I add a pinch only.
3. Add clams evenly in the pan and place lid on the pot. Steam for 5 minutes.
4. Add mussels and cook for 5 minutes more. Mussels and clams will be completely open when cooked. Discard any shellfish that have not opened.
5. Add the fresh Basil leaves and toss gently to ensure all the shellfish has some of the delicious broth.
How to toast Sourdough bread
Using a stovetop grill pan, preheat to medium-high heat. Brush olive oil onto both sides of Sourdough bread slices. Place on hot grill pan and grill both sides until golden brown and toasted.
How to serve and eat Mussels and Clams in Tomato Wine Broth
Place a generous serving of the Mussels and Clams in Tomato broth in a shallow bowl with plenty of broth and toasted bread to soak up the insanely flavorful broth. (If you love light tomato sauces, check out this Ravioli recipe.)
Variations and substitutions
Shrimp works really well. Reduce the Mussels and Clams to 1 pound each and add 1 pound of large shrimp, deveined with shell on or off. (Your preference) Add the shrimp with the mussels and cook for 5 minutes or until shellfish is open and shrimp is pink.
Yes, you can substitute vegetable broth instead of wine. The broth will be a little darker than using wine.
Absolutely, just buy the same volume and use your preferred shellfish.
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Mussels and Clams in Tomato Wine broth
December 20, 2023Equipment
- 1 Dutch oven or heavy bottom pot with lid 7 quart
Ingredients
- 4 tablespoons olive oil extra virgin
- 6 cloves of garlic finely chopped
- 1 whole shallot finely chopped
- 1 – 28 oz can of organic diced tomatoes
- 1 cup of dry white wine like a Sauvignon blanc
- 1 whole dry bay leaf
- red pepper flakes optional
- 2 tablespoons butter unsalted
- 1 pinch salt Kosher
- 2 pounds Mussels, rinsed and de-bearded
- 2 pounds Clams, clean and scrubbed scrubbed Clams
- fresh basil leaves torn
- 8 slices Sourdough bread grilled
- 2-3 tablespoons olive oil
Instructions
How to clean shellfish
- Once you are ready to prepare the clams, place them in a bowl. Under cold water, scrub any grit off of the shells. Discard any shellfish that are open. Place them in a clean bowl and now they are ready for cooking.
- For Mussels, sometimes they have some dirt and they need a rinse. However, you will also see a small cluster of what looks like fibers on the side of the mussels. These are the beards. Gently tug down, not out to remove. They should come right off. Again, most Mussels on the market are pretty clean because they are farmed. If you purchase wild Mussels, you will see they have more debris and the beards are noticeable. Like the clams, discard any that are open.
Step by step cooking instructions for Mussels and Clams
- Using a 7 quart dutch oven or heavy bottom 7 qt saucier or braising pan, heat olive oil over medium heat. Add shallots and garlic and sauté for about 2 minutes.
- Add diced tomatoes with juice, white wine, bay leaf and red pepper flakes (if you prefer a spicy tomato broth) add butter, stir and allow to simmer for about 5 minutes until tomatoes tenderize and cook down.
- Add clams evenly in the pan and place lid on the pot. Steam for 5 minutes.
- Add mussels and cook for 5 minutes more. Mussels and clams will be completely open when cooked. Discard any shellfish that have not opened.
How to grill Sourdough bread
- Using a stovetop grill pan, preheat to medium-high heat. Brush olive oil onto both sides of Sourdough bread slices. Place on hot grill pan and grill both sides until golden brown and toasted.
How to serve Mussels and Clams in Tomato Wine Broth
- Place a generous serving of the Mussels and Clams in Tomato broth in a shallow bowl with plenty of broth and grilled bread to soak up the insanely flavorful broth
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
