My F&W
quick save (...)
Shellfish Bruschetta
© Jonelle Weaver

Shellfish Bruschetta

  • FAST

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.

  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
  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.

Suggested Pairing

Mussels, clams, garlicky toasts: this stew needs the sharp contrast of a tart, crisp white. Look for California Sauvignon Blanc bottlings.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.