It was one of those Sundays where you have the windows all the way open and some of that gentle music going.
So of course I couldn’t bring myself to do anything besides nap and cook.
And in the spirit of being a bum, I kept the cooking to 15 min recipes only.
This is one of them.
Dude, I don’t know if you know this but you don’t need to cook shellfish in boiling liquid for them to open.
I repeat – you do not need any additional liquid.
Heat some oil in a pot, add garlic if you’re feeling fancy and then add the shellfish.
The heat causes them to release their own juices and they open right up.
So fucking easy and toooooo fucking good.
White wine, curry, all that shit – you don’t need it.
You won’t even need salt & pepper.
And that’s a fact.
Mussels & Clams with Andouille Sausage
What I Used.
2 Dozen Clams. 3 Dozen Mussels. 2, Cooked Andouille Sausage Links (cut into bite-sized pieces). 1 cup Sliced Leeks. 2 tsp Minced Garlic. 1 cup Finely Chopped Cilantro. Olive Oil.
What I Did.
Cook, stirring both pots frequently for about 1 min.
Using a slotted spoon, remove the clams from their pot and add them to the pot of mussels, reserving the clam liquid.
Then strain the mussel broth into the pot of clam broth.
Serve by spooning the mussels & clams into a bowl and pouring the sausage-cilantro broth over it.
And now the classy thing to do is eat with one of those tiny oyster forks, but who’s kidding who.
Get in there with your hands.