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Steamed Clams with Miso Aioli and Harissa

Steamed Clams with Miso Aioli and Harissa

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Miso aioli

  • 4 tablespoons fresh lemon juice


  • 1 10-ounce loaf sourdough bread, cut into 1-inch-thick slices
  • 3 garlic cloves, peeled, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds Manila clams, scrubbed, rinsed, drained
  • 1 8-ounce bottle clam juice
  • 3 tablespoon chopped fresh Italian parsley
  • 2 tablespoons yellow miso

Recipe Preparation

Miso aioli

  • Whisk first 4 ingredients in small bowl. Slowly whisk in oil. Season aioli with freshly ground black pepper; reserve.


  • Preheat oven to 375°F. Rub bread with 1 garlic clove. Place on baking sheet; bake until crisp, 12 to 15 minutes. Wrap in foil; reserve.

  • Thinly slice 2 garlic cloves. Heat oil in medium pot over medium-high heat. Add shallots; sauté 3 minutes. Add garlic; stir 45 seconds. Add clams, wine, and clam juice. Cover; simmer until clams open, 4 to 5 minutes (discard any unopened clams).

  • Stir parsley and miso into cooking liquid. Divide clams and liquid among bowls. Top each with 1 tablespoon aioli; sprinkle with harissa. Serve with bread.

Nutritional Content

One serving contains: Calories (kcal) 391.6 %Calories from Fat 38.5 Fat (g) 16.8 Saturated Fat (g) 1.9 Cholesterol (mg) 27.8 Carbohydrates (g) 42.5 Dietary Fiber (g) 2.4 Total Sugars (g) 3.1 Net Carbs (g) 40.1 Protein (g) 16.9 Sodium (mg) 1316.7Reviews Section

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