Paleo * Gluten free
I was at a birthday brunch for a friend on West 20th Street and the magnetic pull of Chelsea Market Place extended the 5 blocks I needed to walk there. I love going to Chelsea Market Place, it’s a New York City food mall and home of The Food Network (I’ll remember to take pictures for you the next time I go), the shopping is great.
I went to the fish store and opted for the mussels and clams because it was Sunday and no matter how excellent the fish store, Sunday is not the best day to buy fish. Bivalves, on the other hand, are fine as long as they are still alive – and any good seafood monger will only put “good” ones in your order. I chose to use both clams and mussels because they looked so good and were both small – the way I like them. You can use either clams or mussels with equally good results. Cooking times may vary on this recipe as it takes longer to cook larger clams and/or mussels than it does the small ones I chose…and if you are using both clams and mussels, put the clams up to cook first as they always take longer to open than comparably sized mussels. Also, clams are brinier so you don’t need salt for them; if you are only using mussels, you may want to taste the sauce and see if it needs salt before serving. So I got home and was deciding whether to make a red or white sauce for them when I saw these two previously beautiful tomatoes still languishing on the counter. That sealed the deal…Provencal…and yummy. Continue reading Mussels and Clams Provencal