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Mussel and Clam with Guajillo Broth Recipe

Mussel and Clam with Guajillo Broth Recipe

Ingredients

  • 8-10 ea.
    Harbor Banks® Mussels
  • 8-10 ea.
    Harbor Banks Clams
  • 1 T
    Garlic, minced
  • 1 T
    Shallot, minced
  • 2 ea.
    Roma Tomato, cored, small dice
  • 1 oz.
    White Wine
  • 1 dried
    Guajillo Pepper
  • 1 tsp.
    Monarch Dried Oregano
  • 2 oz.
    Chicken or Fish Stock
  • 1 sprig
    Thyme
  • ¼ ea.
    Chef’s Line® Baguette

Preparation

Toast the guajillo pepper for 30 seconds on each side. Remove the stem and seeds, then chop or break the guajillo into smaller pieces.

Add oil to a medium sauté pan. Sauté the chopped garlic and minced shallot until fragrant.

Add diced Roma tomatoes, toasted guajillo pepper pieces, and oregano to the pan. Sauté for 2–3 minutes, stirring occasionally, until the tomatoes begin to break down.

Add in the white wine and simmer until alcohol is cooked off.

Add the stock and thyme sprig. Bring to a simmer.

Add the Harbor Banks Mussels and Harbor Banks Clams to the skillet. Cover and steam for 5–7 minutes, or until the shells open.

Remove the thyme sprig from the broth. Transfer the mussels and clams to a serving bowl and pour the guajillo broth over the top. Serve with the toasted baguette.