Substitute 3 dozen littleneck or small cherrystone clams for the mussels.Steamed mollusks are a favorite easy primi in most of southern Italy. Serve them with crusty bread.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 11/2 hours in a medium slow cooker
2 pounds live mussels
3 tablespoons olive oil
1 shallot, minced
3 garlic cloves, minced
1/4 cup dry white wine
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1. Just before cooking, clean mussels by scrubbing them well with a brush under cold water; discard any that do not shut tightly. Scrape off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge, or by pulling and cutting it off with knife. Set aside.
2. Heat olive oil in a small skillet over medium heat. Add shallot and garlic and cook, stirring frequently, for 2 minutes, or until shallot is translucent. Scrape mixture into the slow cooker. Add 1/4 cup water, wine, and mussels. Cook on High for 11/2 to 2 hours, or until mussels open. Shake the slow cooker a few times, without opening it, to redistribute mussels.
3. Remove mussels from the slow cooker with a slotted spoon, discarding any that did not open. Stir in parsley, and season to taste with salt and pepper. To serve, place mussels in shallow bowls and ladle broth on top. Serve with soup spoons as well as seafood forks.
Note: This dish should not be prepared in advance or reheated; however, the clams can be scrubbed up to 6 hours in advance.
Variations:
Substitute 3 dozen littleneck or small cherrystone clams for the mussels.
Add 1 teaspoon crushed red pepper flakes to the slow cooker with the mussels for a spicier dish.