MARTINI CLAMS AND MUSSLES

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As seen at our FEAST OF SEVEN FISHES December 2012.

Ingredients:

  • 3 Tablespoons EVOO

  • 4 cloves garlic, sliced
  • 4 shallots, sliced
  • 2 stalks celery, julienne
  • 12 clams, Little Neck or other
  • 12 mussels, cleaned
  • 2 0unce Vodka
  • 1/2 ounce vermouth, dry
  • 1/2 cup green olives

Method:

Place oils in large saute pan; add vegetables and cook to aromatic/tender. Add clams and mussels and toss to combine. Add vodka & vermouth and olives. Cover and cook 3 minutes or until clams and mussels open. Remove lid. Serve.






TO RECIPES

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