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Wine-Steamed Clams & Mussels

123 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
275
FAT
13%
CHOL
33%
SOD
70%

Comments

This works for me! Minus the clams, it was still just perfect
Kenya Timmons-Roblee   •  7 Apr   •  Report
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Ingredients for 4 servings

olive oil

1 cup fennel, chopped into ¼-inch dice

1 small yellow onion, chopped into ¼-inch dice

Pinch Kosher salt

pepper

4 garlic cloves, sliced thinly

½ cup yellow bell pepper, chopped into ¼-inch dice

½ cup red bell pepper, chopped into ¼-inch dice

½ cup white wine

1 pound mussels, cleaned

1 pound clams, cleaned

Preparation

1.

Heat medium sauté pan over medium heat and add oil

2.

Add fennel and onions and season with salt and pepper

3.

Add garlic, red and yellow bell peppers

4.

Sauté ingredients until translucent, stirring with a wooden spoon. Add wine and clams and continue heating over medium heat and place lid on sauté pan

5.

When clams begin to open, add mussels and cover with lid for about 2 to 3 minutes

6.

Cook until mussels open.

View instructions at
Cook Taste Eat

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