Classic steamed shellfish is enlivened with fiery flavor from peri-peri sauce and aromatic fennel seed. Photo credit: Maria Lichty from Two Peas and Their Pod.
Heat oil in large deep skillet on medium heat. Add shallot, fennel seed and garlic; cook and stir 1 minute or until fragrant. Add tomatoes, wine and brown sugar; bring to boil, stirring occasionally
Stir in clams and mussels. Cover. Cook 8 minutes or until clams and mussels open. (Discard any clams and mussels that do not open.) Stir peri-peri sauce into liquid in pan until well blended
To serve, ladle clams, mussels and broth into soup bowls. Garnish with parsley and lemon wedges, if desired
Test Kitchen Tips:
•To crush fennel seed, place fennel seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.
•Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.
•Add chopped fresh parsley and lemon wedges, if desired.