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

Paul Bertolli
December 1998


Credit: © Jonelle Weaver

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

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