Pugliese Mussels and Clams with Tomato, Cannellini and Toasted GF Bread
A coastal Adriatic dinner of mussels and clams steamed open in garlicky tomato broth, ladled over creamy cannellini beans and torn gluten-free bread to soak up every drop. Mussels and clams are two of the densest natural sources of vitamin B12, the cofactor your body needs for nerve function and energy.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 100g (about 12 mussels in shell, ~250g whole)mussels, scrubbed and debearded
- 30g (about 6 clams in shell, ~80g whole)clams (vongole), scrubbed
- 60g cooked (~1/3 cup)white beans (cannellini), drained
- 1small (100g)ripe tomato, chopped
- 2cloves (6g)garlic, thinly sliced
- 1.5tbsp (21g)extra-virgin olive oil
- 40g (1 thick slice)gluten-free country bread
- 15g (small handful)flat-leaf parsley, chopped
- 1/2(15ml juice)lemon, juiced
- 1/4tspsea salt (non-iodized)
- 1/8tspcrushed red pepper flakes (optional, omit if sensitive)
- 60ml (1/4 cup)water or shellfish-friendly white-wine vinegar diluted 1:1
Instructions
- 01
Heat 1 tablespoon of olive oil in a wide lidded skillet over medium heat. Add the sliced garlic and cook 30 seconds until fragrant, not browned.
- 02
Add the chopped tomato, a pinch of salt, and the optional chili flakes. Cook 3 to 4 minutes, pressing with a spoon until the tomato breaks down into a loose sauce.
- 03
Add the cannellini beans and 60 ml water. Simmer 2 minutes to warm through and let the beans soak up the tomato.
- 04
Add the cleaned mussels and clams to the skillet. Cover with the lid and steam 4 to 6 minutes, until every shell has opened. Discard any shells that stay shut.
- 05
While the shellfish steams, toast the gluten-free bread until crisp on the edges. Tear it into rough pieces and place in the bottom of a wide shallow bowl.
- 06
Spoon the beans and tomato broth over the torn bread. Arrange the opened mussels and clams on top.
- 07
Finish with the remaining 1/2 tablespoon olive oil, the lemon juice, and a generous shower of chopped parsley.
Nutrition (per serving)
- Calories
- 580kcal
- Protein
- 42g
- Carbs
- 38g
- Fat
- 26g
- Fiber
- 6g
- Selenium
- 95mcg
- Zinc
- 4mg
- Iron
- 22mg
- B12
- 50mcg
- Iodine
- 175mcg
- Sodium
- 700mg