Muscle Clam and Crab over my Bruschetta
From veganmamasita 15 years agoIngredients
- - 8 plum tomatoes shopping list
- - 1 medium white onion shopping list
- - 4 - 6 large cloves garlic (more or less to taste. I luv the stuff!) shopping list
- - 2 cups riesling wine (I like Yellow-Tail riesling, it's on the sweeter side.) shopping list
- - 1 lb. fresh clams shopping list
- - 1 ib fresh muscles shopping list
- - 4 large fresh Alaskin King crab legs with claw shopping list
- - 2 sticks vegan margarine, reg margarine, butter (Whatever you like) shopping list
- - 1 Loaf roasted garlic bread (My local grocer makes this in-house but any heavy, crusty and chewey bread can work. I like Tuscan or olive oil bread too.) shopping list
How to make it
- Scrub and clean shellfish making sure clams and muscles are closed and free from cracks or breaks
- Chop tomatoes and onion into small cubes and mince garlic
- Combine all ingredients (except bread) into pot with fitted lid and cook on med-high heat, let simmer, stir often
- Melt butter and serve in 4 shallow bowls for diipping
- Cook until al clams ans muscles have opened and you are satisfied with texture (I like mine on the softer side. The longer you cook the cheweyer they seem to get) Usually takes roughly 15 minutes
- Slice bread and serve along side.
- Serve in bowls with lemon garnish and bread plated along side. Use tomato, onion, garlic mixture as bruschetta style topping for bread.
- A glass of riesling wine with this meal also makes a great pairing. Enjoy!
People Who Like This Dish 2
- trigger MA
- binky67 Ellicott City, MD
- veganmamasita Pittsburgh, PA
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Reviewed by 2 people-
This sounds delicious I love this seafood recipe.
trigger in loved it
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