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Shellfish in Broth

Mussels, Cockles or Clams. Not only an excellent source of protein and omega 3 fatty acids, zinc and folate, but delicious as well.

12-14 Live shellfish per portion (de-beard the mussels).

The Broth:

  • 1 ounce of olive oil

  • 3 tablespoons of finely chopped shallots

  • 2 ounces of white wine

  • 2 ounces of water

  • 1 Tablespoon of fresh garlic puree

  • 1/2 cup chopped flat leafed parsley

Select a large sauté pan, place over medium heat and add the olive oil and shallots. Saute for a few minutes until the shallots are softened but not completely browned, then add 1 Tbsp fresh garlic puree, white wine and water.

Simmer until reduced by half, then add the shellfish.

Continue to simmer, watch and remove each shellfish as it opens and set aside. Taste the broth and add water if it’s too salty.

To finish, stir in the second teaspoon of fresh garlic puree and all the shellfish with a large pinch of chopped parsley. Toss on full heat to warm before putting into the serving bowl.

Always great with a slice of grilled garlic bread (Fettuna)

Linguini and Shellfish


Pre-cook a high quality dried pasta in well salted water until just undercooked (to your liking al dente wise) then drain and rinse with cold water. reserve the cooking water for adjustments when finishing. Coat pasta with olive oil and put aside.

Cook the shellfish as above. When putting it together to serve, it’s your choice whether to include all of the shells or just a few for garnish. We like to keep 4 or 5 per serving with the shell because it makes it easier to eat.

Taste the broth and add water if it’s too salty.


Add the pasta when finishing, portion out the pasta and shellfish in each bowl and garnish with chopped parsley and freshly grated Pecorino Romano.


Also the Grilled Garlic Bread (Fettuna)

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