A delicious mixed seafood dish – made easy. Best served with a crusty French or Italian bread.
Clams and Mussels with Frescobene Sausage Ragu
Ingredients
- 1 dozen dozen little neck clams (cleaned)
- 1 lb mussels (cleaned)
- 2 tbsp olive oil
- ½ cup bottled clam broth
- 20 oz pouch Frescobene Sausage Ragu
- crusty French/Italian bread
Instructions
- Place Sausage Ragu pouch in a pot of boiling water (or microwave following directions on package).
- Heat oil and clam broth in separate pots.
- Add mussels and clams to broth and cover with a lid.
- Gently shake the pot every few minutes to stir.
- As the mussels and clams begin to open, remove them from the pot and place them in a bowl.
- Once all of the mussels and clams are done, cut the corner of the Sausage Ragu pouch and pour the sauce on top of the mussels and clams.
- Serve immediately with the bread.
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CREDIT: Frescobene Foods
Want to make this recipe? Pick up the item featured in it:
| Frescobene Artisan Sauces : Sausage Ragu, 10 oz. |
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