Gallucci's :: Recipes

Clams and Mussels Posillipo
( YIELD: 4-6 as an appetizer )

I N G R E D I E N T S

Olive Oil 2 tablespoons

Garlic- finely chopped 1 clove

Dry white wine 1 cup

Fish broth 1 cup

Cento Italian Tomatoes - 35oz 1 can

Basil leaves- chopped 2 large ones

Salt - pepper to taste

Clams - small -wash thoroughly- 1 dozen

Mussels - small-wash thoroughly- 1 dozen

1 In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened- about 2 minutes.

2 Add white wine and cook for 1 minute- then add the fish broth. Crush the tomatoes and add to the pot with their juices. Add basil- salt and pepper then bring to a simmer and cook for 15 minutes.

3 Add the clams and mussels to the pot- cover tightly and cook until the shells open.

4 Transfer clams and mussels to serving plates- pour sauce over and serve.

I N G R E D I E N T S
Olive Oil	2 tablespoons
Garlic- finely chopped	1 clove
Dry white wine	1 cup
Fish broth	1 cup
Cento Italian Tomatoes - 35oz	1 can
Basil leaves- chopped	2 large ones
Salt - pepper	to taste
Clams - small -wash thoroughly-	1 dozen
Mussels - small-wash thoroughly-	1 dozen

1	In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened- about 2 minutes.
2	Add white wine and cook for 1 minute- then add the fish broth. Crush the tomatoes and add to the pot with their juices. Add basil- salt and pepper then bring to a simmer and cook for 15 minutes.
3	Add the clams and mussels to the pot- cover tightly and cook until the shells open.
4	Transfer clams and mussels to serving plates- pour sauce over and serve.