Diary of a Foodie
Clams and Mussels in Tequila
Diary of a Foodie: Season Two: Baja: The New Provence
Serves2
- Active Time:15 min
- Start to Finish:30 min
ADAPTED FROM CHEF FABRICE GUISSET, LAS VENTANAS AL PARAÍSO, LOS CABOS
February 2008
This spa dish is deliciously light and clean-tasting on its own, but non-spa-goers might appreciate a drizzle of olive oil over their portion.
- 1 lb mussels, scrubbed well and beards removed
- 1 lb Manila or other small to medium hard-shelled clams (less than 2 inches wide), scrubbed well
- 1 cup cherry tomatoes, halved
- 1/2 cup añejo tequila
- 4 small fresh hot red chiles, halved lengthwise
- 1 tablespoon flat-leaf parsley leaves, thinly sliced
- 1 tablespoon snipped chives
- 1 tablespoon basil leaves, thinly sliced
-
Preheat oven to 500°F with rack in middle.
-
Bake mussels, clams, tomatoes, tequila, and chiles in a 5- to 6-quart clay pot or heavy ovenproof pot, tightly covered, until mussels and clams just open wide, 12 to 15 minutes. Discard any shellfish that remain unopened. Serve in shallow bowls, sprinkled with herbs.
- Keywords
- diary of a foodie,
- mexican,
- seafood
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