1 1/2 clams, rinsed
1 1/2 mussels, rinsed and de-bearded
1/2 stick of butter
1 large shallot, peeled and minced
1 head of garlic, peeled and minced
2 tsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
1 cup dry white wine or chablis
8oz. bottle of clam juice
1/4 cup chopped flat-leaf Italian parsley, roughly chopped
1/3 cup parmesan cheese
2 lemons
French Garlic Bread:
1 French Baguette
1/3 container Lowry’s Garlic Butter (room temperature)
1/3 stick of butter (room temperature)
3 cloves garlic, peeled and minced
2 tbsp. parmesan cheese
1 tsp. Hungarian paprika
Instructions:
Timing is important in this dish. The french garlic bread can be mostly prepared ahead of time, so that you need only toast it. Mussels and clams should be rinsed of any grit on the outside and de-bearded. Make sure your shellfish are closed to ensure their freshness. If some shellfish are not open after cooking, discard those; do not try to pry them open. Lastly, try your best to get clams and mussels that are relatively the same size, as they will take the same time to cook. if one is larger than the other, put the larger in first and add the smaller shellfish a few minutes after.
For the brodetto, heat a deep heavy pan (All Clad stainless steel is best) to medium on the stovetop. Once heated, add the garlic, shallot and butter. Sweat ingredients until translucent and slightly browned, about 2-3 minutes. Add thyme leaves and crushed red pepper flakes and merry the ingredients together for 2 minutes. Turn heat to medium-high and add the white wine (or chablis), letting the wine reduce for 4-5 minutes. Add clams and mussels and cook on medium-high (stirring the shellfish so that all shells may cook evenly) until shellfish begin to open. Once slightly open, add clam juice and continue to cook until shellfish are nicely open. Garnish the shellfish with parsley, parmesan cheese and the juice of 1 lemon. Move your pan to the dinner table and serve hot in the pan.
To make the french garlic bread, slice the baguette lengthwise in half. Mix garlic, butter and Lowry’s Garlic Butter together in a small mixing bowl and then spread the mixture on each half of the bread. Sprinkle with parmesan cheese and Hungarian paprika. Broil (keeping a very close eye as to not burn the bread) on a baking sheet directly under the heat element until golden and crispy, 2-3 minutes. Make sure to leave the oven slightly cracked for this.
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