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.
Amazing Seafood Recipes
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
How to Make It
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.
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