Clams or Mussels with Tomato Stuffing Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Fish and Seafood · Side Dishes

Clams or Mussels with Tomato Stuffing

From Dorothy McNett's recipes at Serve as an appetizer, or a side dish with tossed salad, etc.

12 - 20 mussels or clams, as desired and available
1 - 2 red ripe tomatoes, diced to make 1 cup
2 - 3 cloves garlic, finely minced
chopped fresh parsley or cilantro, about 2 tablespoons
1/2 teaspoon dried oregano
pinch of sea salt
freshly ground pepper
1/2 cup plain or seasoned bread crumbs
1/3 - 1/2 cup sliced almonds, or finely chopped
1 - 2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees. Line a baking sheet with sides with silicone mat, or use a large baking pan lightly oiled. Scrub the mussels or clams. Heat a large skillet or saucepan of water to a gently simmer. Drop in the shellfish and simmer 2 - 3 minutes, using a mesh strainer or scoop to remove them as they open. Do not overcook! Set them aside while you make the stuffing. In a bowl combine the diced tomatoes, garlic, parsley, oregano, salt and pepper. Now gently remove and discard one side of each shellfish, leaving the clam or mussel intact on the half shell and place in a single layer in the baking pan. Spoon some of the tomato mixture over each. Combine the bread crumbs with the almonds and sprinkle over the top of each. Drizzle with some olive oil. Place in hot oven and bake about 5 - 8 minutes to lightly brown. Serve!

Recipe created 2015-09-14.

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