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.
10m
PREP TIME
10m
COOK TIME
226
CALORIES
10
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
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.
10m
PREP TIME
10m
COOK TIME
226
CALORIES
10
INGREDIENTS
Ingredients 4 Servings
- 1 tablespoon oil
- 1 large shallot, minced (about 1/4 cup)
- 1 tablespoon McCormick Gourmet™ Organic Fennel Seed, crushed
- 2 teaspoons minced garlic
- 1 can (14 1/2 ounces) petite diced tomatoes, drained
- 1/2 cup white wine
- 1 tablespoon brown sugar
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed
- 2 tablespoons peri-peri sauce
INSTRUCTIONS
- 1 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
- 2 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
- 3 To serve, ladle clams, mussels and broth into soup bowls. Garnish with parsley and lemon wedges, if desired
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 4 Servings
- 1 tablespoon oil
- 1 large shallot, minced (about 1/4 cup)
- 1 tablespoon McCormick Gourmet™ Organic Fennel Seed, crushed
- 2 teaspoons minced garlic
- 1 can (14 1/2 ounces) petite diced tomatoes, drained
- 1/2 cup white wine
- 1 tablespoon brown sugar
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed
- 2 tablespoons peri-peri sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 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
- 2 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
- 3 To serve, ladle clams, mussels and broth into soup bowls. Garnish with parsley and lemon wedges, if desired
TIPS AND TRICKS
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.
Taco Turkey Burgers with Ancho Chile Aioli & Onion Confit
![A delicious recipe]( "A delicious recipe")
Taco Turkey Burgers with Ancho Chile Aioli & Onion Confit
Salad and Dressings
Roasted Beet & Fennel Salad with Vanilla Tarragon Vinaigrette
![Herbed Chicken & Spinach Soup]( "Herbed Chicken & Spinach Soup")
Roasted Beet & Fennel Salad with Vanilla Tarragon Vinaigrette
Aztecan-Style Adzuki Bean Soup with Roasted Chiles and Mexican Crema
![A delicious recipe]( "A delicious recipe")
