Mussels & Clams in White Wine Tomato Broth

This delightful dish from LeMoine Family Kitchen combines the briny goodness of mussels and clams with a flavorful white wine tomato broth. The combination of garlic, onion, and fresh parsley adds depth of flavor, making it a perfect seafood feast for any occasion.

Ingredients:

• 2 lbs mussels, cleaned and debearded
• 2 lbs clams, cleaned
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup white wine
• 1 can 14 oz diced tomatoes
• 2 cups seafood or chicken broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Add the chopped onion and minced garlic

Saut for about 3 to 4 minutes, until the onion is soft and smells good

Add the white wine and let it cook for two minutes so that it gets a little less thick

Add seafood or chicken broth and diced tomatoes with their juices

Bring to a low boil

Put clams and mussels in the pot

Cover and cook for 5 to 7 minutes, or until the shells open

Remove any shells that are still closed and throw them away

Add salt and pepper to taste, and then mix in the chopped parsley

Hot bread to dip should be served with it