CLAM OR MUSSEL STEW WITH GREENS AND BEANS
This is a great winter seafood stew adapted from a much richer recipe by Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It's easy to make and easy to serve.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
- Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
- Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 8 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 1 gram, Sodium 1883 milligrams, Sugar 2 grams, TransFat 0 grams
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Rao Aqib
[email protected]This stew is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
LeTammra Moore
[email protected]This stew is a great way to get your seafood fix. It's packed with clams and mussels, and the broth is full of flavor.
THENUKA
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the broth is so flavorful.
ELCHAP0 Rutters
[email protected]I made this stew for a potluck and it was a hit! Everyone loved the flavor and the combination of seafood and vegetables.
AhMaD HoNeY PaThAn
[email protected]This stew was a great way to use up some leftover clams and mussels. It was easy to make and very tasty.
Shahzaman qadri
[email protected]I've never had clam or mussel stew before, but this recipe made me a fan. The stew was rich and flavorful, and the seafood was cooked perfectly.
Ryan McGrath
[email protected]This stew was easy to make and very tasty. I especially liked the addition of the beans.
never kil
[email protected]This stew was delicious! The clams and mussels were cooked perfectly and the broth was so flavorful. I will definitely be making this again.
Zain Raqeeb
[email protected]I found this stew to be a bit bland. I think it could have used more seasoning.
Thandi Dlodlo
[email protected]This stew was a bit too salty for my taste, but otherwise it was very good. I think I'll try using less salt next time.
Poly Products
[email protected]I love how this stew is packed with flavor. The combination of the clams, mussels, greens, and beans is perfect, and the broth is so rich and savory. I served it with some crusty bread and it was the perfect meal for a cold night.
Inamu lhaqkhan
[email protected]This was my first time cooking with clams and mussels, and I was really impressed with how easy it was. The recipe was clear and concise, and the stew turned out great. The broth was flavorful and the seafood was cooked perfectly.
Adnan Khalil Nanitalwala
[email protected]I've made this stew several times now and it's always a hit with my family. The clams and mussels are always cooked perfectly and the broth is so flavorful. I also love the addition of the beans, which add a nice bit of texture and protein.
Bergele Anno
[email protected]This clam and mussel stew was a delicious and easy weeknight meal. The combination of clams, mussels, greens, and beans was hearty and flavorful, and the broth was rich and savory. I especially loved the addition of the white wine, which added a nice