Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1.25 lbs mussels in shell
- 1 lb venus clams in shell
- 1/2 – 3/4 cup medium-dry white wine
- 6 small to medium green onions
- 1 large clove garlic
- 4 Tbsp virgin olive oil
- 1/2 cup seafood broth
- 2 cups cooked white rice
Preparation:
This Spanish seafood soup makes 4 servings as a first course.
Cook white rice before beginning preparation of the soup.
Clean mussel and clam shells thoroughly, scraping off all debris and rinsing under cold water.
Finely chop green onions, including a portion of the green stalk. Peel and finely chop garlic.
Pour 1/3 cup white wine into sauce pan and place mussels and clam in pan. Cover tightly and bring to a boil, making sure that the shells open. Remove the pan from heat and carefully remove the mussels and clams from pan and set on a plate to cool. Reserve the wine.
When shells are cool enough to handle, remove one shell from each mussel and clam and discard, leaving the shells with clam and mussel meat. Throw away any that did not open, as they are not good to eat.
In a large heavy bottom frying pan or open clay dish, pour a few tablespoons of olive oil. Heat on medium. Add chopped onions and garlic and sauté until onions are transparent. Add mussels and clams, seafood broth, water and wine used to cook mussels and clams. Bring to a boil, then reduce to a simmer. Add salt to taste.
Add rest of wine and simmer for 3-4 minutes.
Divide the 2 cups of rice into 4 soup bowls. Ladle soup into bowls and serve hot.
