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Garlicky Steamed Mussels and Littleneck Clams with Pesto Toasts
BETTER HOMES AND GARDENS19Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. mussels (fresh, in shells unchecked)
- 2 lb. littleneck clams (fresh, in shells unchecked)
- 1/4 cup butter (softened unchecked)
- 2 Tbsp. fresh parsley (snipped, unchecked)
- 1 Tbsp. fresh tarragon (snipped, or thyme unchecked)
- 1 garlic (minced unchecked)
- 1/2 tsp. salt (unchecked)
- 1/4 tsp. ground black pepper (unchecked)
- 1 Tbsp. olive oil (unchecked)
- 1 fennel (trimmed and finely chopped unchecked)
- 1/2 cup finely chopped onion (1 medium unchecked)
- 4 cloves garlic (thinly sliced unchecked)
- 2 cups white wine (or dry vermouth unchecked)
- 1 cup tomato (chopped, 1 large unchecked)
- 1 Tbsp. lemon juice (unchecked)
- 1 toasts (Pesto, unchecked)
- 12 slices french bread (or crusty Italian, unchecked)
- 1/4 cup olive oil (unchecked)
- 3/4 cup basil pesto (refrigerated, unchecked)
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