Mussels and Clams with Olives
California Olive Commission
- Yield: 4 servings
Ingredients
- 2teaspoons olive oil
- 1pound mussels, debearded and scrubbed
- 2pounds clams, scrubbed and purged
- 1cup diced leeks
- 1/4cup minced shallots
- 3/4cup dry vermouth
- 3/4cup California Black Ripe Olives, halved
- 1/4cup chopped parsley
- 2tablespoons heavy cream
- 1teaspoon unsalted butter
- Salt
- Freshly ground black pepper
Instructions
- Heat olive oil over medium-high heat in a large saucepot. Stir in mussels, clams, leeks and shallots and continue cooking for 1 minute. Pour in vermouth, cover and cook for 3 to 5 minutes on high until all shells have opened. Turn heat down to low and stir in olives, parsley, cream and butter. Season with salt and black pepper to taste.
Recipe courtesy of the California Olive Committee