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–+ servings
Mussels and Clams Marinara with Toasted Almonds
Mussels and Clams Marinara with Toasted Almonds
Print Recipe Mussels and Clams Marinara with Toasted Almonds
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, minced
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 teaspoon dry oregano
  • 3 medium tomatoes, seeded and diced
  • Salt and pepper
  • 1 cup dry white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 pounds mussels, scrubbed and beards trimmed
  • 2 pounds cockles (or smallest clams you can find), scrubbed
  • ½ cup packed parsley, roughly chopped, plus more for garnish
  • ½ cup packed basil, roughly chopped, plus more for garnish
  • 1 cup toasted sliced almonds, crushed
  • Crusty toasted bread, for serving

Instructions

  • In a large stockpot, heat olive oil over medium heat. Add garlic and onion and cook until translucent. Add red pepper flakes, oregano, and tomato paste. Stir to combine, then add the chopped tomatoes. Cook for 3-4 more minutes, until most of the tomato juice has evaporated. Season with salt and pepper. Add white wine, lemon zest, lemon juice, and bring up to a boil. Add mussels to the pot and cover. Cook for 8 more minutes, or until mussels have opened. Remove lid and allow liquid to reduce slightly before stirring in the parsley and basil. Scoop mussels and sauce onto a serving platter or bowl, discarding any unopened mussels. Top dish with the toasted almonds and more chopped basil and parsley. Serve with toasted or grilled bread.
    Serves 4 as main course, 6-8 as appetizer.