10 Minute Mussels & Clams
I eat this dish a lot when I’m in Naples, Capri or the Amalfi Coast in the summertime. These quickly steamed cozze e vongole (mussels and clams) are just out of the Bay of Naples, pristine and briny. I like a bowl of them swimming in their broth with a grilled slice of ciabatta rubbed with garlic for dipping. I like them in a pasta sauce served over linguine or spaghetti. I like them red or white and I like them spicy hot or not.
Here’s a basic recipe from Campania that you can have as I make it here and eat in 10 minutes or you can take it in at least a dozen other directions!
My clams and mussels love to eat polenta. As they ingest the polenta it helps clean out any sand inside the shell. I buy them from my fishmonger on the day I cook them. At home I scrub them well and put them in a salty bath sprinkled with polenta. I keep them in the fridge until the pan is ready for them.
Don’t mess with these beauties from the sea. Steam them quickly. Take them out as soon as they open and eat them immediately.
Some variations on this basic recipe, including pasta sauces, are at the end of the recipe below.
Welcome to the Bay of Naples. Buon appetito.
White or Red Steamed Mussels and Clams (In A Broth or As A Pasta Sauce)
Ingredients
- 18 mussels
- 18 clams
- 2 cloves garlic, minced
- 4 whole stems flat Italian parsley
- 2 slices lemon
- 1/4 cup EVOO
- 1/4 teaspoon red pepper flakes (Optional)
- 1 cup dry white wine
- 1 cup canned San Marzano tomatoes crushed by hand (Optional)
- 1 pound or 500 grams dried linguine or spaghetti
Cooking Directions
- (If you are making a pasta sauce bring a big pot of well-salted to a boil and cook the pasta.)
- Put the EVOO, garlic (and pepper flakes if using) in a large pot and heat over medium-high heat until the garlic becomes a bit translucent.
- When the oil is starting to sizzle add the mussels, clams, parsley and lemon. Give it all a good stir covering the mussels and clams with the oil and garlic.
- Add the wine (and the tomatoes if using) and bring the broth to a simmer then place a cover tightly on top.
- Check the pot and take out the mussels and clams as they open. Put them in a big bowl.
- When all of the mussels and clams have opened, turn up the heat and reduce the broth a bit. (If making a pasta sauce let it reduce a bit more.)
- To serve as an appetizer just pour the broth over the mussels and clams. Let your guests help themselves. Be sure to put an empty bowl on the table for the empty shells.
- Drizzle with a good finishing EVOO and serve immediately with great bread or true garlic bread for sopping up the juices.
- (If making pasta drain the al dente pasta and finish cooking them in the broth. The pasta will absorb most of the broth. Add the mussels and clams along with any juice in the bowl. Mix well with the pasta.
- Serve in a bowl or platter with the mussels and clams scattered on top with a drizzle of a good finishing EVOO.)
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This looks delicious! Where do you get your mussels from? Also, we have been looking for vongole in San Francisco for a long time and never found them. Do you have any idea where to get them? Thanks!
Ciao. Here are some places I frequent here in San Francisco. I usually get my mussels at Real Foods on Polk Street. I’ve found small clams there that approximate the thumb-size vongole verace from the Adriatic there too. If I can’t get the vongole verace I go for the smallest of the Little Neck variety. I by from the restaurant Sotto Mare (on Green Street between Columbus and Grant). They sell retail the fresh fish from the Fisherman’s Wharf boats that they’re serving that day. These places usually have what I need too: the Ferry Building fish market; Alioto’s on Fisherman’s Wharf and Whole Foods.