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“Mussel and clam soup. Recipe of the Month from i Ricchi's in Washington DC. Top 10 Restaurants in the USA – 1995 - American Academy of Restaurant Sciences”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam clams and mussels in a little white wine. (This may be done ahead of time.)
  2. Heat oil in a pan and add garlic, herbs, and chili pepper.
  3. When garlic is light golden, add tomatoes, lemon, and seasoning.
  4. Bring to a boil; remove tomato mixture from heat.
  5. Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
  6. Splash in 2-3 tablespoons of white wine, reduce.
  7. Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
  8. When hot, arrange in medium oval plate.
  9. Top with tomato sauce.
  10. Garnish with 2 thin slices of bread, toasted and rubbed with garlic.

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