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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve this over a risotto or a pasta,garlic bread, and a salad. Ingredients:
12 littleneck clams |
12 mussels |
2 teaspoons olive oil |
4 slices bacon, cut into 1 ",strips |
2 cloves garlic, minced |
1/4 cup green bell pepper, chopped |
1/4 cup red bell pepper, chopped |
1 orange, juiced |
1/4 cup dry white wine |
1 tablespoon butter |
1 tablespoon fresh parsley, chopped |
Directions:
1. Wash the clams and mussels under cold running water; scrub lightly to remove any sand.
2. Debeard mussels.
3. Heat oil in a saucepan over medium-high heat.
4. Stir in bacon; cook until brown and crispy.
5. Stir in garlic and saute 30 seconds.
6. Add clams,mussels,green pepper,red pepper,orange juice, and wine.
7. Cover and steam until shells have opened, about 7 minutes.
8. Remove clams and mussels discarding any that haven't opened.
9. Divide clams and mussels among soup bowls.
10. Stir butter and parsley into broth.
11. Pour broth over shellfish.
12. Serve immediately.
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