Clams & Mussels in a White Wine/Elixir Broth

Ingredients:
  • 12 Cherry Stone or Littleneck Clams or 15-20 Mussels,
  • 3 tbsp olive oil
  • 3 tbsp minced garlic
  • 1/4 cup diced white onion
  • 1/2 cup shitake mushrooms
  • 3 diced scallions
  • 1 1/2 cup white wine
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup chicken broth
  • 1 cup Rachel’s Raquette Lake Elixir
  • 1/2 tsp Siracha hot sauce
  • 8 oz. (1/2 box) fettuccine
  • freshly grated parmesan cheese, minced fresh parsley
Clams & Mussels in a White Wine/Elixir Broth
Directions:
  1. Sauté garlic in olive oil. Add white onion and shitake mushrooms, and once cooked, scallions. Deglaze in white wine.
  2. Add salt, pepper, chicken broth, Elixir and Siracha.
  3. Rinse clams and/or mussels under cold water and then add to pot.
  4. Cover and let simmer until all shells open. (Clams will take longer than little mussels so add clams first if using both).
  5. Pour over fettuccine and garnish with parmesan cheese and fresh parsley.
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Raqchel's Raquette Lake Elixirs
PHONE NUMBER (315) 369-5253
EMAIL rachel@rlelixir.com
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