Clams, Mussels, White Beans and Chorizo Sauce
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Clams, Mussels, White Beans and Chorizo Sauce
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| Servings | Prep Time |
| 4-6people | 30Minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 4tablespoons extra virgin olive oil
- 3medium garlic cloves
- 1/2teaspoon hot chili flakes, if desired
- 1/2medium white or yellow onion finely diced
- 1medium celery stalk finely diced
- 1teaspoon tomato paste
- 1/2cup diced chorizo or pancetta
- 1/2cup parsley leaves chopped
- 115-oz can cannellini beans, drained and rinsed
- 1/2 medium fennel bulb sliced thin
- 1/2 cup diced sundried tomatoes, if desired
- 2tablespoons sherry vinegar
- 1/2cup dry white wine
- 3sprigs thyme
- 36 little neck or manila clamsscrubbed and rinsed
- 36 musslesscrubbed, debearded and rinsed
- 1/2 lemon
- fine sea salt and freshly ground black pepper
- extra virgin olive oil for drizzling
Instructions
- Heat the 1/4 cup of olive oil in a large heavy bottom pot over medium to low. Add the garlic cloves, the chili peppers flakes, if using then the onion and the celery. Gently cook and soften the onion for 5 to 7 minute with out browning.
- Add the sliced fennel, the chorizo and cook for a couple of minutes. Add the tomato paste and cook stirring for an extra minute. Add the beans, the sun dried tomatoes if using and cook for 3 to 4 minutes over medium.
- Add the sherry vinegar and the white wine, stir for 5 minutes on medium low heat to cook the alcohol out. Add the Thyme and a hand full of the chopped parsley. Season lightly with salt and pepper. Set aside.
- When ready to serve add the clams and mussel to the beans, squeeze the lemon juice and stir. Then cover with a lid and cook for 4 to 5 minutes. Uncover and stir with a wooden spoon and cook until some of the clams and mussels start to open. Season lighlty with salt and pepper.
- Keep cooking and with a slotted spoon transfer the opened clams and mussels to a bowl as they open. It should take 7 to 9 minutes. Discard the unopened ones.
- Stir the beans on low heat, loosen with water if necessary, taste and season with salt and pepper, add the remaining chopped parsley. Discard the garlic cloves and thyme.
- Add the reserved clams and mussels to the beans, mix and drizzle extra olive oil. Serve with good bread.
Recipe Notes
This is a great dish for a crowd. You can prep every thing ahead and cook the clams and mussels at the last minute. I like to serve it with good crusty bread or as a delicious sauce for spaghetti.