• Fast

Ingredients

1. 4 large 1/2 -inch-thick slices of sourdough bread
2. Fruity extra-virgin olive oil, for brushing and drizzling
3. 1 large garlic clove, halved, plus 1 teaspoon minced garlic
4. 3/4 cup dry white wine
5. 1 large shallot, minced
6. 3 bay leaves
7. 1 1/2 pounds Manila clams or cockles, scrubbed
8. 1 1/2 pounds small mussels, scrubbed and debearded
9. 2 tablespoons chopped flat-leaf parsley

Directions

1. 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.
2. 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.
3. 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.