![]() You should have 2 cups of liquid.įor the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day). These mussels are added just to flavor the stock. When cool enough to handle, remove the clams from the shell and coarsely chop.īring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. ![]() ![]() Remove clams with a slotted spoon to a bowl. Add the clams and cook until opened, about 5 minutes. For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |