Ingredients

How to make it

  • Shells well scrubbed. Soak the clams in a bowl with 2 Tbsp all purpose flour and enough cool water to submerge all the clams refrigerate and soak 1 hour. Then rinse the clams again and refresh the cool water until ready to cook.
  • Heat a large deep heavy pot or skillet on high heat and add the olive oil and 1/2 of the butter. When the oil and butter are hot add the bacon allow the bacon to crisp. Remove and break into tiny pieces and reserve for later.
  • Lower the flame to medium and add the 2 anchovy fillets and allow to dissolve. Add the celery and saute a few minutes. Season with just a very little salt, black and red pepper. Mix in the Garlic continuously mixing so the garlic will not burn.
  • After a minute or two and you begin the smell the garlic add a splash of the wine and scrape all the particles of the the bottom. When done and the wine is simmering add the rest of the wine and bring back to a simmer.
  • Add the stock and cover bring to a brisk boil check if you need seasoning add the mussels stir well and cover. After about 8 minutes check and if all the mussels are opened remove from the heat. If all are not opened cover and cook for another 2 minutes. Remove any mussels not opened and discard.
  • Put into a serving bowl add the remaining butter mix in the lemon juice sprinkle with the parsley. bacon or pancetta and then the zest.
  • Serve with a nice crusty Italian bread to soak up the juices.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • NPMarie 8 years ago
    WOW! Amazing post:) Can't wait to try this:)
    Was this review helpful? Yes Flag
  • Good4U 8 years ago
    YUMMY!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes