Mussels, scallops and clams are always eco-friendly choices. Dave Pasternack, chef at Esca and head of seafood at Eataly, both in New York City, loves to use them in this spicy, brothy dish.
More Sustainable Seafood Recipes
4 thick slices of rustic bread
1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
5 garlic cloves—4 smashed, 1 whole
4 small dried red chiles, smashed
1/2 cup dry white wine
1/2 cup bottled clam juice
2 dozen littleneck clams, scrubbed
1 pint cherry tomatoes, halved
2 pounds mussels, scrubbed
3/4 pound sea scallops, halved horizontally
1/2 cup small basil leaves
How to Make It
Preheat the oven to 375°. On a baking sheet, toast the bread for 8 minutes, until golden. Brush the toasts with olive oil and rub them all over with the whole garlic clove. Put 1 toast in the bottom of each of 4 bowls.
In a deep skillet, heat the 1/4 cup of oil. Add the smashed garlic and the chiles and cook over moderate heat for 2 minutes. Add the wine and cook over moderately high heat for 2 minutes. Add the clam juice and bring to a boil. Add the clams and tomatoes, cover and cook for 2 minutes. Stir in the mussels and scallops, cover and cook over high heat until the clams and mussels open and the scallops are just cooked, 3 minutes. With a slotted spoon, transfer the seafood to the bowls. Boil the broth for 1 minute, until slightly reduced. Add the basil, season lightly with salt and pour the broth into the bowls. Drizzle with oil and serve.
South African Chenin Blanc is a good match for seafood.
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