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White Wine Butter Sauce with Clams or Mu




Source of Recipe


Marla


List of Ingredients




White Wine Butter Sauce with Clams or Mussels

Serves 2

2 tbs extra virgin olive oil
1 bay leaf
1 pinch red pepper flakes
4 tbs chopped fresh parsley
1 tbs chopped garlic
1 cup white wine (Riesling and pinot grigio work well)
20 mussels or clams
4 tbs unsalted butter
salt to taste
1/3 cup diced tomatoes
1/4 cup diced green onions
2 servings linguine pasta, cooked

In a large saute pan with a cover heat the oil. Add the bay leaf, red pepper, parsley and garlic. Saute for one minute. Add the wine and then the mussels or clams. Cover and allow to steam. Occasionally check the mussels and clams and as they open remove them from the pan. After all of the shellfish have opened (discard any that haven't after 4 minutes) add the butter, salt, tomatoes and green onions. After the butter has melted add the pasta and heat through. put the shellfish back in the pot and toss. Serve with good bread for dipping in the sauce.



Recipe