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
Servings: 4
Ingredients
- 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
