www.delish.com

This is a good, basic shellfish recipe.  You could easily substitute littlenecks or cockle clams if that’s your preference.  They recommend serving this with toasted garlic bread but you could easily serve this over some spaghetti.

Ingredients

  • 1/4 cup(s) olive oil
  • 1  onion, chopped fine
  • 6  cloves garlic, minced
  • 3  tablespoon(s) chopped fresh parsley
  • 2  cup(s) drained canned tomatoes in thick puree, chopped (from one 28-ounce can)
  • 1/4 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) dried red-pepper flakes
  • 4  pound(s) mussels, scrubbed and debearded
  • 1/8 teaspoon(s) fresh-ground black pepper
  • Salt, if needed
  • Garlic Toast (optional)

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    Instructions

    1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
    2. Discard any mussels that have broken shells or that don’t clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
    3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.