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24 mussels, scrubbed and debearded; 24 littleneck clams (2 1/2 pounds), scrubbed; 2 lemons, halved crosswise and seeded; 2 / 3 cup small wood chips (1 1/2 ounces) ... mussels and chorizo. Add the ...
Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.
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Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook. As the clams open, transfer them to the bowl. Strain and reserve the cooking liquid. Remove the mussels and clams from their shells and coarsely chop them. 3.
Mussels With White Wine Sauce. Cost: $3 per serving . Ingredients Needed: . To feed 4 people, buy about 2 pounds of mussels. (You can buy them cleaned and debearded or debeard and clean them ...
Remove the mussels from their shells. Strain the broth; reserve 1 cup. 2. Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans. Add the broth, season with salt and bring to a boil. Add the mussels and the parsley and heat through. Serve the stew with crusty bread.
Make the sauce: Reserve 3 cups of the squished tomatoes, and puree the rest in a food processor. Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no more than two layers and turn the heat to medium-high.
1. In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes. Remove the mussels from their shells. Strain the ...