Shellfish Bruschetta

Name: Shellfish Bruschetta
Ingredients: 4 large 1/2 -inch-thick slices of sourdough bread; Fruity extra-virgin olive oil, for brushing and drizzling; 1 large garlic clove, halved, plus 1 teaspoon minced garlic; 3/4 cup dry white wine; 1 large shallot, minced; 3 bay leaves; 1 1/2 pounds Manila clams or cockles, scrubbed; 1 1/2 pounds small mussels, scrubbed and debearded; 2 tablespoons chopped flat-leaf parsley

9 ingredients

9 steps

Ingredients

4 large 1/2 -inch-thick slices of sourdough bread
Fruity extra-virgin olive oil, for brushing and drizzling
1 large garlic clove, halved, plus 1 teaspoon minced garlic
3/4 cup dry white wine
1 large shallot, minced
3 bay leaves
1 1/2 pounds Manila clams or cockles, scrubbed
1 1/2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped flat-leaf parsley

Directions

1

Preheat the oven to 375.
2

Lightly brush the bread on both sides with olive oil and toast for about 10 minutes, or until golden.
3

Rub each slice generously with the halved garlic clove.
4

In a large heavy saucepan, combine the wine, shallot, minced garlic and bay leaves and bring to a boil over high heat.
5

Add the clams and mussels, cover and cook, shaking the pan often, until the shellfish open, about 5 minutes.
6

Remove from the heat and stir in the parsley.
7

Put the toasts in bowls and top with the clams and mussels; discard the bay leaves.
8

Spoon the broth over the toasts.
9

Drizzle with a little olive oil and serve.