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Clams and Mussels Posillipo |
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Serves: 4 Print this Recipe(Vongole e Cozze in Salsa Piccante) Category: Clams and Mussels Posillipo is the name of a point of land on the Bay of Naples. It also evokes this dish of fresh clams and mussels in a spicy tomato sauce in the minds of many Italian-Americans. Probably named by a homesick restaurateur in the United States, the recipe seems to have gone out of style, though it is so good it deserves a comeback. Serve these in deep bowls over slices of toasted bread or freselle--hard, black pepper biscuits available in Italian markets. 3 dozens small hard-shell clams 2 pounds mussels 1/3 cup olive oil 1 tablespoon finely chopped garlic Pinch or crushed red pepper 1/2 cup dry white wine 1 (28-ounce) can peeled tomatoes, drained and chopped 1 teaspoon dried oregano, crumbled Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Italian bread slices, toasted, or freselle 1 Soak the clams and mussels and clams in cold water 30 minutes. Scrub the clams under cold running water with a stiff brush. Cut or pull off the beards from the mussels. Discard any clams or mussels with cracked shells or that refuse to close tightly when touched. 2 Pour the oil into a large heavy pot. Add the garlic and hot pepper. Cook over medium heat until the garlic is lightly golden, about 2 minutes. Add the wine and cook 1 minute more. Stir in the tomatoes. oregano, and salt and pepper to taste. Bring to a simmer and cook 15 minutes. 3 Add the clams and mussels to the pot and cover tightly. Cook until the shells open, about 5 minutes. 4 Place slices of Italian bread in the bottom of 4 pasta bowls. Spoon on the clams and mussels. Sprinkle with chopped parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Clams and Mussels Posillipo comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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