Recipes: Palomino Mussels and Clams

CINCINNATI, OH (FOX19) - In celebration of the Spring Equinox, Palomino is showing off their spring menu.

Chef Billy Reid was in studio Tuesday making Tipsy Clams and Mussels.

Palomino Mussels and Clams
  • Oil, Olive, Extra Virgin                     1.00 FO
  • Garlic, Peeled                                    1.00 tsp
  • Minced Shallots, Peeled                2.00 tsp
  • Minced Sausage, Chorizo              1.00 OZ Diced 1/8"
  • Tomatoes, Beefsteak, 4x5             2.00 OZ Diced 1/4"
  • Clams                                                    6.00 OZ
  • Mussels                                                6.00 OZ Wine,
  • Cooking, White                                 2.00 FO
  • Clam                                                      2.00 FO
  • Herb Mix                                             1.00 tsp
  • Pepper, Black, Coarse Ground    0.25 tsp Pepper,
  • Red Chili, Crushed                            0.25 tsp
  • Butter, Unsalted                               1.00 OZ Cut in 1" chunks, lightly softened
  • Salt, Kosher                                        0.06 tsp Pinch
  • Toast, Garlic Bread,                         1.00 EA*
  1. Heat oil, sweat garlic and shallots, do not brown.
  2. Add sausage, let crisp, add the tomatoes, sautee 30 seconds.
  3. Add the clams and mussels and deglaze with the white wine.
  4. Add the clam broth and cover, cook until clams just begin opening.
  5. Add  butter, salt, pepper, chili flake and half the herb mix.  Stir allowing butter to emulsify in stock.
  6. Mound clams and mussels in bowl, garnish with the remaining herb mix and garlic bread and serve.

Copyright 2018 WXIX. All rights reserved.