- SERVINGS: 4
Paul Bertolli, chef and owner of Oakland's Oliveto, recommends a firm, rustic bread for his bruschetta. Day-old bread is even better for soaking up the delicious shellfish broth.
- 4 large 1/2 -inch-thick slices of sourdough bread
- Fruity extra-virgin olive oil, for brushing and drizzling
- 1 large garlic clove, halved, plus 1 teaspoon minced garlic
- 3/4 cup dry white wine
- 1 large shallot, minced
- 3 bay leaves
- 1 1/2 pounds Manila clams or cockles, scrubbed
- 1 1/2 pounds small mussels, scrubbed and debearded
- 2 tablespoons chopped flat-leaf parsley
- Preheat the oven to 375°. Lightly brush the bread on both sides with olive oil and toast for about 10 minutes, or until golden. Rub each slice generously with the halved garlic clove.
- In a large heavy saucepan, combine the wine, shallot, minced garlic and bay leaves and bring to a boil over high heat. Add the clams and mussels, cover and cook, shaking the pan often, until the shellfish open, about 5 minutes. Remove from the heat and stir in the parsley.
- Put the toasts in bowls and top with the clams and mussels; discard the bay leaves. Spoon the broth over the toasts. Drizzle with a little olive oil and serve.
Mussels, clams, garlicky toasts: this stew needs the sharp contrast of a tart, crisp white. Look for California Sauvignon Blanc bottlings.
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