| Fast Prep

mediterranean steamed mussels and clams

prep: 20 minutes | soak: 45 minutes | cook: 11 minutes | MAKES: 12 servings (7 shellfish + ¼ cup broth each)

• 2 lb. fresh mussels in shells
• 2 lb. fresh littleneck clams in shells
• ¼ cup butter, softened
• 2 Tbsp. snipped fresh parsley
• 1 Tbsp. snipped fresh tarragon or thyme
• 1 clove garlic, minced
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 Tbsp. olive oil
• 1 bulb fennel, trimmed and finely chopped
• ½ cup finely chopped onion
• 4 cloves garlic, thinly sliced
• 2 cups white wine or dry vermouth
• 1 cup chopped tomatoes
• 1 Tbsp. fresh lemon juice
• Toasted bread slices (optional)

1. To clean live mussels and clams, scrub under cold running water. If necessary, remove beards from mussels (tip, below). In an 8-qt. pot combine 4 qt. cold water and ⅓ cup salt; add mussels and clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

2. In a small bowl combine the next six ingredients (thorugh pepper). Use a fork or the back of a spoon to work herbs into butter.

3. In a heavy 8-qt. pot with a tight-fitting lid heat oil over medium-high heat. Add fennel, onion, and the sliced garlic; cook and stir 5 minutes or until onion is tender. Stir in wine; bring to boiling. Immediately add mussels and clams. Cover tightly and cook undisturbed 2 minutes.

4. Lift lid and, working quickly to retain as much heat in the pot as possible, stir in the herbed butter, tomatoes, and lemon juice. Cook, covered, over high heat 4 to 6 minutes more or just until shells open.

5. Using a slotted spoon, scoop shellfish into a serving bowl. Discard any mussels or clams that do not open. Pour the cooking liquid over shellfish. Serve immediately with toasted bread for sopping up the liquid.

PER SERVING: 417 cal., 20 g fat (5 g sat. fat), 59 mg chol., 1,125 mg sodium, 26 g carb., 2 g fiber, 2 g sugars, 25 g pro.

SHELLFISH PRIMER

When purchasing shellfish, look for shells that are tightly closed—this indicates the shellfish is still alive. Mussels might gape slightly but should close when tapped. To remove the beard (the small stringy fibers between the shells), grasp it firmly and tug it back and forth. Mussels are often sold debearded.