Apulian Clam and Mussel Dinner with Fregola-Style Quinoa and Saffron
An Apulian seafood dinner — clams and mussels steamed open in a saffron-garlic broth, ladled over toasted fregola-style quinoa with parsley and lemon. Bivalves are among the richest natural sources of B12.
- Prep
- 12 min
- Cook
- 18 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 6(170g in shell)live mussels, scrubbed and debearded
- 6(140g in shell)manila clams, scrubbed
- 1/2cup dry (90g)quinoa
- 1cup (240ml)low-sodium fish or vegetable broth
- 1/2cup (120ml)water
- 1/2cup (75g)cherry tomatoes, halved
- 1tbsp (14g)extra-virgin olive oil
- 4cloves (12g)garlic, sliced
- 1pinchsaffron threads (steeped in 2 tbsp warm water)
- 1/4cup (60ml)dry white wine
- 1/4tspred chili flakes
- 2tbsp loose (6g)fresh parsley, chopped
- 1/2(~25g juice)lemon, juiced
- 1tsplemon zest
- 1/4tspsea salt
Instructions
- 01
Heat a small dry skillet over medium-high heat. Toast quinoa 2 minutes, stirring, until nutty. Add broth and 1/4 cup water; cover and simmer 12 minutes until liquid is absorbed.
- 02
While quinoa cooks, heat olive oil in a wide-lidded saucepan over medium heat. Add garlic and chili flakes; cook 60 seconds.
- 03
Add white wine; let it bubble 30 seconds. Add cherry tomatoes, saffron infusion, and salt; simmer 3 minutes.
- 04
Add clams first; cover and cook 2 minutes. Add mussels and remaining 1/4 cup water; cover and cook 4 more minutes, until shells are open. Discard any that stay closed.
- 05
Plate quinoa in a wide shallow bowl. Pour the bivalves and broth over, scatter parsley and lemon zest, finish with lemon juice.
Nutrition (per serving)
- Calories
- 596kcal
- Protein
- 36g
- Carbs
- 56g
- Fat
- 18g
- Fiber
- 6g
- Selenium
- 56mcg
- Zinc
- 4.8mg
- Iron
- 14mg
- B12
- 38mcg
- Iodine
- 90mcg
- Sodium
- 740mg