CLAMS OREGANATA
Provided by Giada De Laurentiis
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.
- Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.
MUSSELS OREGANATO
Make and share this Mussels Oreganato recipe from Food.com.
Provided by daisygrl64
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in a large heavy saucepan heat oil over med-high heat.
- saute garlic until aromatic about 30 secs.
- add tomatoes, parsley, oregano and hot pepper flakes; reduce heat and simmer for 10 minutes.
- add mussels, cover and simmer for 3 to 4 minutes or until mussels open.
- discard any that do not open.
Nutrition Facts : Calories 335.2, Fat 18.7, SaturatedFat 2.9, Cholesterol 63.7, Sodium 793, Carbohydrate 13.2, Fiber 1.1, Sugar 2.5, Protein 27.7
STUFFED CLAMS OREGANATA WITH HARISSA
Provided by Geoffrey Zakarian
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 475 degrees F.
- Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
- Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
- Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.
MUSSELS WITH POTATOES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
- Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams
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