Shellfish in Spicy Tomato Sauce

This recipe was originally crafted to cook snails in but on the day I made this somehoowwwwww,Β there were no snails available in the entire, food thriving, restaurant opening every week, self-proclaimed progressive city of Boston (really???!!) and well………potato potahto.

Snails. Mussels.

This dish is all about the sauce anyway

 

Eh-Ahem……*in stuffy food critic voice* ……

The saffron, sage and star anise in the tomato sauce lends a delicate yet exotic flavor that overrides the taste of the sea from the mussels and clams. The rich sauce soaks into the little dough pockets of the fresh toasted bread pieces, which softly beg to be swished and swirled around…bodied in the rich red waves of this alluring broth.

 

 

 

 

The foccacia bread I used was also poppin’.

 

 

 

 

 

 

 

 

 

 

 

 

Shellfish in Spicy Tomato Sauce

1lb Snails (sub: 1/2lb each Fresh Mussels & Clams)
1/3 cup Shallots
2 tbsp fresh minced Garlic
3 large Tomatoes
1/2 tsp Saffron Threads
3 cup Chicken Stock
5 or 6 fresh Sage Leaves (roughly chopped)
1 Star Anise
2 tbsp Salted Butter
1 loaf Foccacia Bread
Salt
Pepper
Espelette Powder (sub: cayenne pepper)
1 small handful Parsley for garnish (optional)
1 or 2 Rosemary Sprigs (optional)y

——————————————————————————–

 

 

 

 

Heat a large, hevay-bottomed pot over med heat.
Add the shallots and sliced garlic to the pot and cook until softened and translucent, about 3 mins.

Season with salt, pepper and Espelette powder.

 

Roughly chop the tomatoes then add them and all the juices into the pot.


Also add the tomato paste and saffron threads.

 

 

Cook until the tomato paste is slightly darkened, about 5 min.
Cover with the chicken stock, stir and bring to small boil.

Add the sage, star anise, mussels and clams.

 

Simmer, covered, for 10 mins or until the mussels and clams open up.
Give things a gentle stir to thoroughly incorporate, then remove from heat and set aside.

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Just before serving, butter some foccacia bread and toast, butter side down on a skillet.
Toast until each piece is golden brown.
Feel free to place a sprig of rosemary down in the skillet first then the buttered bread on top for a gentle rosemary taste.

 

To serve, divide the shellfish among warmed plated.

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Serve the bread alongside the mussels and clams, or passed around the table.
Remove the rosemary sprigs first πŸ™‚

 

http://ivegotcake.com

http://ivegotcake.com

http://ivegotcake.com

 


Shellfish in Spicy Tomato Sauce

1/3 cup Shallots
2 tbsp fresh minced Garlic
3 large Tomatoes
1/2 tsp Saffron Threads
3 cup Chicken Stock
5 or 6 fresh Sage Leaves (roughly chopped)
1 Star Anise
2 tbsp Salted Butter
1 loaf Foccacia Bread
Salt
Pepper
Espelette Powder (sub: cayenne pepper)
1 small handful Parsley for garnish (optional)
1 or 2 Rosemary Sprigs (optional)

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

INSTRUCTIONS

1. Heat a large, hevay-bottomed pot over med heat.
2. Add the shallots and sliced garlic to the pot and cook until softened and translucent, about 3 mins.

3. Season with salt, pepper and Espelette powder..

4. Roughly chop the tomatoes then add them and all the juices into the pot.
5. Also add the tomato paste and saffron threads.

6. Cook until the tomato paste is slightly darkened, about 5 min.
7. Cover with the chicken stock, stir and bring to small boil.

8. Add the sage, star anise, mussels and clams.
9. Simmer, covered, for 10 mins or until the mussels and clams open up.

10. Just before serving, butter some foccacia bread and toast, butter side down on a skillet. Toast until each piece is golden brown.
Feel free to place a sprig of rosemary down in the skillet first then the buttered bread on top for a gentle rosemary taste.

11. To serve, divide the shellfish among warmed plated.
12. Serve the bread alongside the mussels and clams or passed around the table. Remove the rosemary sprigs first.
❀ ❀

9 thoughts on “Shellfish in Spicy Tomato Sauce

  1. Hi Hi πŸ™‚ Yummmmmmmy !!!! This is a good one !!!! As always yet another delicious meal. You always make me so hungry. Great touch with the foccacia bread with all those juices. xxx

  2. Guuurl, you know I don’t do fish but the sauce looks yum! How do you keep your mani poppin’ when you cook?! Total side note. I’m a whore for constant pedis, but manis: forget it. They get chipped after I rinse my hand once in the kitchen sink. xo

  3. This looks and sounds like the perfect summer dish, absolutely love it! I have enormous snales in my garden that you may have for next time. You just throw them in a bucket with iceberg lettuce for a week to clean them out (they eat the lettuce which filters through and gets rid of the grit). Or you may use herbs instead of lettuce to clean and flavouur flavour the snails.

Go on, get it out..

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