I don’t know about you, but when I cook mussels or clams at
home, the flavor is never big enough and the sauce is never rich
enough to justify the effort. This recipe is the solution. The secret
is lots of garlic, a good drinkable wine, and—the really unusual
touch—bread crumbs to enrich the sauce. The result is big and
bold and, with a side of grilled bread, makes a very satisfying lunch
or first course. Though Bastianich prefers the mussels she ate
growing up in Italy, she says, “If you get them fresh, they’re just
as delicious here.”
Enough extra virgin olive oil to coat the bottom of a wide pot
(approximately ¼ cup), plus more for drizzling
5 cloves garlic, peeled and crushed (for a stronger garlic taste,
chop them)
2 small onions, sliced into half-moons
Kosher salt
A pinch of crushed red pepper flakes
2 dozen littleneck clams, washed and scrubbed
1 cup (or more) dry white wine (try Sauvignon Blanc or Tocai
Friulano; it’s important to use good wine because it’s such a
prominent part of the dish)
2 pounds mussels, washed, scrubbed, and debearded
4 fresh bay leaves
¼ cup to ½ cup dry, plain bread crumbs* (or more)
3 tablespoons (or more) chopped fresh Italian parsley