Steamed Clam And Mussel Soup

Recipe Ingredients

8 tablespoons	120ml	Extra-virgin olive oil - divided
2		Scallions - thinly sliced
2		Garlic cloves - thinly sliced
1 teaspoon	5ml	Hot chili flakes
20		Littleneck clams - scrubbed, drained
20		Mussels - debearded, scrubbed
2 cups	474ml	Dry white wine
1/2 cup	118ml	Basic Tomato Sauce - (see recipe)
4		Crusty peasant bread
1 tablespoon	15ml	Chopped fresh basil - mixed together with
1 tablespoon	15ml	Chopped fresh chives, and also with
1 tablespoon	15ml	Chopped fresh marjoram
		Coarse salt - to taste
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

Place a 12- to 14-inch saute pan over medium high heat and heat 4 tablespoons of the oil until smoking. Add the scallions, the garlic and the chili flakes and cook until soft and light golden brown, about 1 minute.

Add the clams and mussels and stir to mix. Add the wine and tomato sauce, cover and cook until clams and mussels are all open, about 5 to 6 minutes.

Meanwhile, grill or toast the bread until quite dark. Remove and drizzle with remaining extra virgin olive oil. Sprinkle with chopped herbs and some coarse salt.

Remove lid from clam pan, add parsley and stir through. Divide the broth, the clams and the mussels among 4 bowls, top with bruschetta and serve.

This recipe yields 4 servings.

Description:

"{Brodetto Di Cozze E Vongole Con Bruschetta Di Erbe}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B34) - from the TV FOOD NETWORK

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