Clams and Mussels Posillipo

Clams and Mussels Posillipo is a classic Italian seafood dish that brings the vibrant flavors of the Mediterranean straight to your table.

Perfectly steamed mussels and clams are nestled in a rich, garlicky tomato sauce infused with white wine and a hint of spice.

This dish is not only easy to prepare but also makes for an elegant meal, whether served as a main course or an appetizer. Pair it with crusty bread to soak up the flavorful broth, and enjoy a true taste of coastal Italy!

Why You’ll Love This Recipe:

People will love Clams and Mussels Posillipo for its perfect balance of savory, garlicky flavors and the delicate, briny taste of fresh seafood.

The rich tomato sauce, enhanced by white wine and a touch of red pepper flakes, creates a luxurious base that complements the mussels and clams beautifully.

It’s an impressive dish that’s surprisingly easy to make, making it perfect for both casual dinners and special occasions.

Plus, the crusty bread is an irresistible way to mop up the delicious broth, ensuring every bite is packed with flavor!

Key Ingredients:

Fresh Mussels and Clams: The stars of the dish, providing a briny, oceanic flavor that’s both delicate and rich.

Crushed Tomatoes: Adds a tangy and slightly sweet base to the flavorful sauce.

Dry White Wine: Enhances the dish with acidity and depth, complementing the seafood beautifully.

Garlic: Brings an aromatic and savory punch to the sauce.

Fresh Parsley: Offers a bright, herbaceous finish to the dish.

Olive Oil: A foundation ingredient that enhances the overall richness and flavor.

Clams and Mussels Posillipo

Ingredients:

1 lb (450g) fresh mussels

1 lb (450g) fresh clams (Manila or littleneck)

3 tbsp olive oil

2-3 garlic cloves, minced

1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

1 can (14 oz) crushed tomatoes (or use fresh tomatoes if preferred)

1/4 cup chopped fresh parsley

1/4 tsp red pepper flakes (optional, for a bit of heat)

Salt and freshly ground black pepper, to taste

Fresh lemon wedges, for serving

Crusty bread (for serving, optional)

Instructions:

Clean the seafood:

Wash the mussels under cool running water, scrubbing gently, and pull off any beards. Remove any mussels that stay open after a firm tap. Rinse the clams thoroughly in cold water, discarding any that do not shut when tapped.

Cook the garlic in oil:

Heat olive oil in a large, deep pan or pot over medium heat. Add the minced garlic and cook for 1-2 minutes while stirring until it becomes aromatic but not browned.

Add the wine:

Pour in the white wine and let it simmer for 2 minutes to reduce slightly and enhance the dish’s aroma.

Mix in the tomatoes:

Stir in the crushed tomatoes (or fresh tomatoes if using) and season the mixture with salt, black pepper, and red pepper flakes if you like it spicy. Let it simmer gently for about 5-7 minutes to bring out the flavors.

Steam the clams and mussels:

Place the cleaned mussels and clams into the pot, cover tightly, and cook for 5-7 minutes. Shake the pot gently now and then to ensure even cooking.

Finish the dish:

Remove the lid and discard any unopened mussels or clams. Sprinkle the fresh parsley over the seafood and stir gently to combine.

Serve with sauce:

Divide the mussels and clams among serving bowls, ladling some of the sauce over the top. Add lemon wedges on the side for squeezing and serve with crusty bread to soak up the rich sauce.

Enjoy this delightful seafood dish with a glass of dry white wine or your favorite beverage!

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Notes:

Freshness Matters: Always use the freshest mussels and clams for the best flavor. Discard any that remain open before cooking or fail to open during cooking.

Cleaning Tips: Scrub the shells thoroughly to remove sand and debris. Rinse the clams well and let them sit in salted water for 20-30 minutes to purge any sand inside.

Adjusting Spice: The red pepper flakes are optional—add more or less depending on your spice tolerance.

Wine Selection: Use a dry white wine that you enjoy drinking, such as Pinot Grigio or Sauvignon Blanc, as it will greatly influence the flavor of the sauce.

Tomato Choice: Fresh tomatoes can be used instead of canned, but ensure they’re ripe and flavorful for the best results.

Serve Immediately: This dish is best enjoyed fresh out of the skillet when the seafood is hot and juicy.

Bread Pairing: Serve with crusty bread to soak up the rich, flavorful sauce—it’s an essential part of the experience!

Storage: Leftovers can be refrigerated for up to one day, but the texture of the seafood may change slightly when reheated.

Nutrition Information:

YIEILDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen clams and mussels instead of fresh ones?

Yes, frozen clams and mussels can be used if fresh seafood is unavailable.

Make sure to thaw them properly and rinse before cooking.

However, the flavor may not be as vibrant as with fresh seafood.

What type of wine should I use for this recipe?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best.

Avoid sweet wines as they may alter the savory balance of the dish.

How do I know if the mussels and clams are safe to eat?

Discard any mussels or clams that remain open before cooking (even after tapping) or those that do not open during cooking.

These are signs they are not safe to eat.

Can I make this recipe spicier?

Yes! Increase the amount of red pepper flakes or add a diced fresh chili pepper for more heat.

Adjust to your spice preference.

What can I serve alongside this dish?

Crusty bread is a classic accompaniment for soaking up the flavorful sauce.

You can also pair it with a light salad, pasta, or steamed vegetables for a complete meal.

How do I properly clean mussels and clams before cooking?

To clean mussels, scrub their shells under cold running water and remove the beards (stringy fibers).

For clams, soak them in cold water with a bit of salt for 20-30 minutes to help remove sand, then rinse thoroughly.

Discard any shellfish that are open and do not close when tapped.

Can I prepare the sauce ahead of time?

Yes, you can make the tomato and wine sauce in advance and store it in the refrigerator for up to 2 days.

Reheat the sauce gently before adding the mussels and clams.

What should I do if the sauce is too thick or too thin?

If the sauce is too thick, add a splash of white wine or water to reach the desired consistency.

If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken.

How do I ensure the seafood cooks evenly?

Shake the skillet occasionally while the clams and mussels are cooking to distribute heat evenly.

Also, use a wide, deep skillet or pot to avoid overcrowding.

What if some clams or mussels don’t open during cooking?

Discard any clams or mussels that remain closed after cooking.

These are likely not safe to eat.

Avoid forcing them open.