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French in a Flash: Provençal Mussels and Clams Over Shells

French in a Flash: Provençal Mussels and Clams Over Shells
You can never have too many main course recipes, so give French in a Flash: Provençal Mussels and Clams Over Shells a try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 26g of protein, 11g of fat, and a total of 594 calories. Head to the store and pick up olive oil, grape tomatoes, granulated sugar, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

1
Place the mussels and clams in a large bowl of water and ice with 1 to 2 tablespoons all-purpose flour. Leave for 1 hour. The mussels and clams will spit out any sand. Lift the seafood out of the water, and rinse. Discard any open shells.
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All Purpose FlourAll Purpose Flour
MusselsMussels
SeafoodSeafood
Pasta ShellsPasta Shells
ClamsClams
WaterWater
IceIce
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BowlBowl
2
Bring a large pot of water to boil, and salt it well.
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WaterWater
SaltSalt
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PotPot
3
Pulse together the tomatoes in a food processor until almost complete pureed. In a braising pot, add the oil and heat over low heat.
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TomatoTomato
Cooking OilCooking Oil
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Food ProcessorFood Processor
PotPot
4
Add the garlic, and cook 1 minute.
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GarlicGarlic
5
Add the tomatoes, and 12 basil leaves, torn.
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Fresh BasilFresh Basil
TomatoTomato
6
Add the sugar and red pepper flakes, and season with salt and pepper. Bring to a boil, cover, and simmer on low for 27 minutes.
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Red Pepper FlakesRed Pepper Flakes
Salt And PepperSalt And Pepper
SugarSugar
7
Remove the lid, and increase the heat to medium-high for 2 to 3 minutes, until some of the liquid has evaporated.
8
Add the pasta to the boiling water.
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PastaPasta
WaterWater
9
Add the clams to the tomato sauce, and cover. Cook on medium heat for 5 minutes.
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Tomato SauceTomato Sauce
ClamsClams
10
Add the mussels to the clams, and cover, continuing to cook over medium heat for another 5 to 8 minutes, or until all the seafood has opened.
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MusselsMussels
SeafoodSeafood
ClamsClams
11
Drain the pasta when it is al dente.
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PastaPasta
12
Toss the pasta with the seafood and sauce, and cook an addition 1 to 2 minutes on low so the pasta can soak up the sauce.
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SeafoodSeafood
PastaPasta
SauceSauce
13
Drizzle with extra olive oil, season with salt and pepper, and serve immediately.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
DifficultyHard
Ready In50 m.
Servings4
Health Score78
Dairy FreeVery Healthy
CuisinesMediterraneanFrenchEuropean
DietsDairy FreePescatarian
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