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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mussels/Clams Oreganato Recipe

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This recipe for Mussels/Clams Oreganato is from The Sciullo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lbs mussels and/or clams
1 whole bulb of garlic
1 can diced tomatoes (optional)
1 cup white or rosé wine
Approx ˝ cup olive oil
1 cup water/clam broth

Seasonings to taste:
Basil & Parsley (rough chopped)
2 tbsp Oregano
2 tbsp Garlic Powder
Salt
Pepper
Crushed red pepper (optional to taste)
Directions:
Directions:
Under medium/cold water, scrub clams ... for mussels remove beard.

In large frying pan or dutch oven, brown garlic in oil. Add mussels/clams – turn to medium/high heat - cover pan.

Once mussels open, add wine and sauté for a few minutes and simmer. Add crushed red pepper (optional), tomatoes, spices and fresh basil and parsley (if available). Continue cooking for 6-8 minutes w cover on ... stirring occasionally.

Sprinkle more spices onto open mussels/clams throughout cooking process and one final time prior to presentation.

Just before serving, drizzle olive oil over the top.


Prep Time: 40 minutes
Serves: 6-8
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Go heavy on the oregano since the dish is "oreganto". Serve as an appetizer or over thin spaghetti.

 

 

 

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