Time 30m Yield Serves four to six Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside. Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they’re large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside. Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Combine the clams and 1 cup water in a Dutch oven over medium-high heat. Cover and cook until they start to open, about 5 minutes. Use tongs or a slotted spoon to transfer the clams to a bowl; discard any unopened clams. Pour the clam juices into a liquid measuring cup (avoid the sediment from the bottom of the pot). Wipe out the pot. Cover the clams to keep warm. Add the olive oil to the pot and set over medium-high heat. Add the onion, diced fennel, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until mostly dry, about 2 minutes. Add enough water to the clam juices to equal 3 cups, then add the liquid to the pot, cover and bring to a boil. Meanwhile, trim the green beans and cut into 1-inch pieces. Add to the pot along with the pasta and cannellini beans and their liquid. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water, if needed; season with salt and pepper. Stir in the clams and heat through. Divide the soup among bowls. Top with chopped fennel fronds and the pesto.
Time 30m Yield 4 servings Number Of Ingredients 6 Steps:
Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes. Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat. Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.
Time 2h Yield 12 Number Of Ingredients 13 Steps:
Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour. Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.
Time 35m Number Of Ingredients 10 Steps:
Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more. Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced. Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.
Number Of Ingredients 24 Steps:
Blanch the cavolo nero in heavily salted boiling water for 5 minutes. Drain, let cool, and squeeze out the excess water with your hands. Cut the greens into 1-inch ribbons. Heat a very large sauté pan over high heat for 2 minutes. Pour in the 1/2 cup olive oil and wait a minute. Add the onion, fennel, garlic, crumbled chiles, rosemary, and thyme to the pan. Season with 1 1/2 teaspoons salt and lots of pepper. Cook over medium heat 3 to 4 minutes, until the onion starts to wilt. Add the greens, and stir them to coat with the oil and onions. Cook about 10 minutes, until the vegetables are translucent and tender and the greens start to break down. Drain the beans and reserve the liquid. Add the beans to the vegetables, and cook a minute or two. Turn the heat up to high and add the clams. Cook 2 minutes, stirring occasionally, then add the mussels, and stir well to combine. Pour in the vermouth and cover the pan. Let the shellfish steam a few minutes, until they open. Remove the lid and add 1 cup of the bean-cooking liquid. If the dish doesn’t seem brothy enough, add a little more. Bring to a boil, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning. Serve in a large shallow bowl with a large serving spoon. Pass the super-good extra-virgin olive oil and hunks of crusty bread at the table. Remember to provide small bowls for shells. Cannellini Beans Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown. Pound the fennel seeds coarsely in a mortar. Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, and add the rosemary sprig and the crumbled chile. Let them sizzle in the oil about 1 minute. Add the onion, thyme, and fennel seeds, and sauté about 2 minutes, until the onion is wilted. Add the beans to the pan and cook another minute, stirring to coat well. Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel over the beans to keep them underwater. Simmer, stirring once in a while. After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour. Remove the beans from the heat, and let them cool in their juices. As the beans cook, add water as necessary, but not too much. You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth. Note I like to use a wide pan, ideally 14 inches across, as opposed to a deep pan for this dish. That way all of the shellfish get coated and cook evenly. With a deeper pot, it’s difficult to stir, and inevitably some of the mussels and clams end up on the top, brothless and dried out. If you don’t have a lid for that wide pan, use a piece of tinfoil or two to fake a lid for steaming. And if you don’t have a really wide pan, use two of your widest pans and split the recipe between them. You can make the beans the day before.
Time 45m Yield 8 servings (4 quarts). Number Of Ingredients 12 Steps:
Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Time 1h Number Of Ingredients 11 Steps:
Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt. Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.
More about “clam or mussel stew with greens and beans recipes”
Yield Makes 4 servings Number Of Ingredients 21 Steps:
To prepare the clams: Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot. To prepare the tomatoes: Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
