Shellfish fricassee

Shellfish fricassee

Impepata di molluschi

By
From
Simple Cooking
Serves
4-6
Photographer
Alastair Hendy

Impepata is a southern Italian dialect word for a dish full of pepper, usually applied to a dish of black mussels, with a few other shellfish when available. I have suggested clams here, but some razor clams, if small enough, would be a delightful addition.

Ingredients

Quantity Ingredient
100ml extra virgin olive oil
2 garlic cloves, peeled and coarsely chopped
1 small fresh red chilli, finely chopped
1.5kg black mussels, cleaned and prepared, (see note)
1.5kg large clams, cleaned and prepared, (see note)
500ml dry white wine
3 tablespoons flat-leaf parsley, finely chopped
plenty fresh black pepper, coarsely ground

Method

  1. Heat the olive oil in a large saucepan and fry the garlic and chilli for 1–2 minutes. Add all the shellfish, along with the wine and parsley. Put the lid on and cook until all the shells are open, about 4 minutes, shaking the pan occasionally. They should start to open quite quickly, but keep on the heat until all are open. Discard any shells that remain closed.
  2. Add lots of black pepper. Stir well and serve in bowls, with lots of bread to mop up the sauce.

Cleaning mussels or clams

  • Cover the mussels or clams with water and scrub well to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any mussels or clams that do not close when tapped, as they are probably dead. Wash again.

Leftovers

  • Prepare a tomato sauce of either fresh or canned chopped tomatoes and add any leftover shellfish to make a delicious pasta sauce.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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