For many, a plate adorned with glistening mussels and clams nestled in a rich, aromatic tomato sauce is the very embodiment of indulgence. Eaten by ancient civilizations and cherished in modern gastronomy, these bivalve mollusks exude not only a rich marine flavor but also a touch of coastal and cultural history with every succulent bite. In this deep-dive into the dish, we'll explore the myriad reasons why mussels and clams in tomato sauce are a sublime choice for seafood enthusiasts, home cooks, and health-conscious individuals alike.
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Mussels and Clams in Tomato Sauce
Mussels and clams have a storied place in the chronicles of global cuisine, tracing back to ancient Roman and medieval European kitchens. Historically abundant and easily foraged, these shellfish were integral parts of many coastal communities' diets. That legacy endures today, and families around the world continue to pass down traditional recipes that celebrate the flavors and history of the sea.
Yet, it's not just the cultural significance that makes mussels and clams in tomato sauce popular. It's the balance of brine and tang, the marriage of flavors that is both robust and simplistic. The versatility of these shellfish allows them to take on the personality of different culinary traditions, from the sunny coasts of Sicily to the bustling fish markets of Venice.
You can serve these delectable mussels and clams with just about anything, but if you want my recommendation, I love it with Braised Fennel and Zucchini. So fun to enjoy together.
Ingredients
Serves: 2 Prep Time: 10 minutes Cook Time: 4 minutes
- 2 lbs fresh mussels, cleaned and debearded
- 1 lb small clams, cleaned
- 1 can (14 oz) tomatoes
- 1 cup white wine
- 2 cloves garlic, minced
- 1 onion, finely chopped
- Zest of 1 lemon
- 2 teaspoon fresh parsley, chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Mussels and Clams in Tomato Sauce
Heat a large skillet equipped with a lid over a medium heat and cook the onion with the garlic until the onion starts to soften, about 5 minutes.
Add the tomatoes along with the wine, lemon zest and 1 teaspoon of the chopped parsley.
Bring the liquid to a boil, add the mussels and clams, cover and cook, shaking the pan occasionally, until they open, about 4 minutes.
Discard any closed mussels or clams and serve garnished with the remaining 1 teaspoon parsley.
More Seafood Recipes
If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Seafood Gumbo Recipe
- Keto Seafood Chowder Recipe
- Marinated Asian Style Tuna Steaks
- Tomato Fish Chowder Recipe
- Mussels and Shrimp Chowder Recipe
📖 Recipe
Mussels and Clams in Tomato Sauce
Ingredients
- 2 lbs fresh mussels cleaned and debearded
- 1 lb small clams cleaned
- 1 can 14 oz tomatoes
- 1 cup white wine
- 2 cloves garlic minced
- 1 onion finely chopped
- Zest of 1 lemon
- 2 teaspoon fresh parsley chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet equipped with a lid over a medium heat and cook the onion with the garlic until the onion starts to soften, about 5 minutes.2 cloves garlic, 1 onion, Cooking fat
- Add the tomatoes along with the wine, lemon zest and 1 teaspoon of the chopped parsley.1 can, 1 cup white wine, Zest of 1 lemon, 2 teaspoon fresh parsley, Sea salt and freshly ground black pepper to taste
- Bring the liquid to a boil, add the mussels and clams, cover and cook, shaking the pan occasionally, until they open, about 4 minutes.2 lbs fresh mussels, 1 lb small clams
- Discard any closed mussels or clams and serve garnished with the remaining 1 teaspoon parsley.2 teaspoon fresh parsley
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