Clams and Mussels Posillipo

You don’t see mussels and/or clams Posillipo on too many menus anymore, which is really a shame because it is a great dish. Foodie “purists” will claim that dishes such as this are not really Italian but Italian-American inventions. I am pretty sure that in Naples, which Posillipo is a neighborhood in, you will find fish in a similar light tomato sauce. Just because they don’t call it Posillipo doesn’t mean that it is a different animal. People get too caught up in semantics sometimes, when they should just be enjoying good food.

Serves 4

2 tablespoons of olive oil
1 clove of garlic, finely chopped
1 cup dry white wine
1 cup of fish broth
1 35 oz can of imported Italian tomatoes
2 large basil leaves, washed, patted dry and chopped
salt and freshly ground pepper to taste
1 dozen small clams, washed thoroughly
1 dozen mussels, washed thoroughly

  1. In a large heavy pot heat olive oil over medium high heat. Add garlic and saute until softened, about 2 minutes.
  2. Add white wine and cook for 1 minute, then add the fish broth. Crush the tomatoes and add to the pot with their juices. Add basil, salt and pepper then bring to a simmer and cook for 15 minutes.
  3. Add the clams and mussels to the pot, cover tightly and cook until the shells open.
  4. Transfer clams and mussels to serving plates, pour sauce over and serve.

Subscribe To The Italian Chef Newsletter

Join our mailing list to receive the latest recipes and updates.

Thank you! Please check your email and confirm your subscription.