Garlicky Steamed Mussels And Littleneck Clams With Pesto Toasts Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 2.Add the mussels, clams, white wine, chicken broth, and a pinch of salt and pepper to the pot. Cover and cook for about 5-7 minutes, or until the mussels and clams have opened.
• STEP 3.While the shellfish is cooking, prepare the pesto toasts. Slice a baguette into thin slices and toast them in the oven until crispy. Spread pesto on each toast.
• STEP 4.Once the mussels and clams have opened, remove them from the pot and place them in a serving dish. Discard any unopened shells.
• STEP 5.Pour the remaining broth from the pot over the shellfish. Serve the garlicky steamed mussels and littleneck clams with the pesto toasts on the side.
• STEP 6.Enjoy the dish while it's hot and serve with additional lemon wedges and fresh herbs, if desired.

Cooking Tips

• Make sure to discard any mussels or clams that do not open after cooking, as they may be unsafe to eat.
• You can customize the pesto by adding different herbs or nuts to suit your taste.
• Serve the dish with crusty bread or a side salad for a complete meal.

Storage and Serving

• Leftover cooked mussels and clams can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the shellfish gently in a saucepan with a splash of broth or wine to prevent them from drying out.
• Serve the leftovers as a topping for pasta or in a seafood stew for a delicious second meal.