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Casino Shellfish




Source of Recipe


From The Culinary Institute of America


Recipe Introduction


We recommend serving this over a creamy risotto, but it also makes a perfect topping for pasta


List of Ingredients




12 - littleneck clams,
12 - mussels,
2 teaspoon olive oil,
4 - bacon slices, cut into 1-inch strips
2 - garlic clove, minced
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 - orange, juiced
1/4 cup dry white wine,
1 tablespoon butter,
1 tablespoon flat-leaf parsley, chopped


Recipe



1 Wash the clams and mussels under cold running water; scrub lightly to remove any sand. Debeard mussels. Heat oil in a saucepan over medium-high heat. Stir in bacon; cook until brown and crispy. Stir in garlic and cook an additional 1 minute.
2 Add clams, mussels, green peppers, red peppers, orange juice, and white wine. Cover and steam until shells have opened, about 7 minutes. Remove clams and mussels; discard any unopened shells.
3 Divide clams and mussels among soup bowls. Stir butter and parsley into broth. Pour broth over shellfish; serve immediately.